This Is TASTE 712: Building Bridges with Sam Lawrence
Jan 7, 2026
Fatima Popal, COO of the Popal Group, shares her family's journey from refugees to running successful restaurants in D.C., discussing team dynamics and diverse culinary concepts. Chef Sam Lawrence talks about the Michelin-starred Bridges, celebrating its success and revealing plans for year two, including guest chefs and a focus on whole-animal butchery. They touch on community connections in Chinatown and balancing tradition with modern influences, crafting a unique dining experience.
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Clothesline Pasta Memory
- Sam Lawrence's grandmother made pasta hung on a clothesline, forming an early memory of long, communal cooking.
- That Sicilian family cooking sparked Sam's love for long braises and home-style meals.
A Global Palate Shapes Bridges
- Sam credits Australia and travel for shaping his palate and technique beyond classical European cooking.
- He blends Australian multicultural influences with French technique for Bridges' cuisine.
Choosing Chinatown For Longevity
- Bridges' partners searched 60 locations and chose Chinatown; design aimed to feel timeless, not trendy.
- Sam and partners prioritized a room and menu that could endure and build regulars over years.
