RadioBDC Logo
| Listen Live

Do you have a favorite restaurant dish you want to dissect?

We asked West Bridge chef Matthew Gaudet to break down one of his restaurant's most intriguing dishes, egg in a jar, and show us layer by layer what makes it so delicious. Do you have a favorite dish at a Boston area restaurant that you wish you could learn the secrets of? Tell us below and we may include it in an upcoming feature!

500 characters left
  • Image
Please upload a jpg that's less than 10 MB
By submitting your photo(s) to, you grant and The Boston Globe a royalty-free license to publicly display, reproduce, and use the photographs in any form or media for any and all editorial and related promotional purposes in perpetuity. However, you will retain the copyright to your photo(s) and and The Boston Globe will not sell your photo(s). You also warrant that the photo is your original work, does not violate the copyright or any other personal or property right of any third party, and you have obtained any and all releases and permissions necessary for our intended use.

Thanks for your submission!

We'll approve and post your submission as fast as we can.

egg in a jar

Dissecting the dish: West Bridge’s Egg in a Jar

Chef Matthew Gaudet showed us the secrets of his Kendall Square restaurant's most curious appetizer, layer by layer.