by Olivia Discon
During our recent trip for the Southern Legislative Conference, the LEAP Ambassadors had the privilege of dining at 1010 Bridge, a Charleston gem that has recently captured national attention. Chef Paul Smith, the creative force behind this establishment, made history by winning the prestigious James Beard Award for Best Chef: Southeast.
This recognition puts West Virginia on the map, showcasing Charleston’s growing reputation as a hub for culinary and economic innovation.
Chef Smith’s achievement is not just a personal triumph but a testament to his dedication to elevating the local food community. As the Culinary Ambassador for Capitol Market, he partners with local farmers and producers, using quality, locally grown ingredients to build his menu.
His efforts extend beyond his own restaurants as he actively participates in community cooking classes and serves on various boards, enriching the Charleston community in numerous ways.
Thanks to some facilitation by West Virginia Senator Eric Nelson, we were fortunate to spend two enlightening hours with Chef Smith, where he shared his philosophy on what being a public servant means in the kitchen.
His approach is inspired by the belief that success is not about competition but collaboration, echoing JFK’s idea that “a rising tide lifts all boats.” Chef Smith sees his peers not as competitors but as partners in the mission to promote West Virginia’s culinary arts.
We started with an array of appetizers: White Cheddar Pimento Cheese, Bacon Wrapped Dates, House Cured Pork Belly, Fried ‘Nashville Hot’ Oysters, and Whipped Feta.
Each dish showcased Chef Smith’s creativity and commitment to local flavors. He noted that he wants his dishes to be an elevated, but encouraging dining experience. By using ingredients and elements of well-known dishes, his menu can be an approachable experience to fine dining. Feeling particularly moved by Chef Smith’s words, I decided to try oysters for the first time! As someone who usually has an aversion to seafood, having the ability to enjoy a dish I would normally avoid was a pleasant surprise.
This surprise was also shared by Cinthia, who tried bacon-wrapped dates–and loved them! This was a surprise because (1) she doesn’t like dates, and (2) she doesn’t like bleu cheese, with which the dates were stuffed. She was very surprised to learn that ingredients she didn’t like resulted in a dish she did like.
contained Bleu Cheese
Our dining experience was unforgettable. Melissa, our server, was fantastic and clearly knowledgeable about the cooking process, local ingredients and restaurants, and the history of the restaurant, adding a further elevated aspect to our meal. Chrissy and I enjoyed a pasta Bolognese, Cinthia savored a risotto, and Michelle tried the salmon with pea and mint agnolotti. Everything was nothing short of exceptional!
Of course, we couldn’t leave without sampling some of the desserts on the menu. We tried the peach bread pudding, lemon gelato, and crème brûlée, each offering a delightful end to our meal.
Thank you very much, Chef Smith, for your time and perspective.
We congratulate you on the well-deserved award and look forward to the opportunity to return someday.
Center for Law, Engagement, and Politics 