Emma Krautheim

Chinatown, Manhattan

For Emma Krautheim, what started as a side job while navigating post-grad uncertainty turned into a career built on community, curiosity, and a genuine love for the people behind the pass. As General Manager, Emma blends sharp intuition with an unmistakeable warmth, creating a space that feels as polished as it is personal. Her culinary compass points from Sunday football paired with mugs of her mom’s bolognese to mezcal-fueled adventures in Mexico City, each moment a reminder that food is as much about connection as it is about craft.

Full name, age, and where are you from?

Emma Krautheim, 35, Minnesota

What is your title at Bridges?

General Manager

What inspired you to get into this industry?

A side gig while figuring out what to do with a sociology degree post graduation led me to the industry. The cooks, chefs and the community within inspired me to stay and made me realize it was where I was meant to be.

What is the most blissful food moment from your upbringing?

Both my parents worked a lot, plus I was super busy with school and sports, so cooking on Sundays watching football (Go Birds) was a special time. My absolute favorite whether I'm happy or sad still to this day is my mom's bolognese. My dad and I would sneak a mug of just sauce usually before halftime of the 2nd game of the day.

What, to you, is the best city for food right now?

I mean, I feel like I'm always going to say New York. A true gradient of bodega to fine dining I'll find something to satisfy a craving. But to not be biased, I'll throw Mexico City into the mix. My dear friend and I went just before Bridges (and his place Chez Fifi) opened and made sure to feed him amazing tacos, chicken soup and sips of mezcal almost every hour. Truly the best and so beautiful. 

In three words, how would you describe a busy night here at Bridges?

Only three?! Celebratory, Generous, Communicative (sorry that's my manager brain, but needed for a busy one!)

If you could shout out a colleague or friend in the industry who would it be and why?

Our AM receivers Juan and David. They work really hard, and David not just at Bridges, on so much that goes into a successful service and restaurant that guests don't really get to see. So much of what goes into the restaurant starts with consistency in the organization and cleanliness of our space and our products and these guys pretty much guarantee we can have that every single day. So thankful for them.

Where have you been drawing inspiration from recently?

I'm really lucky to work alongside really inspiring people- they all really do it for me and we all try to collaborate on new ideas with real intention of bringing concepts to fruition. But outside of the walls of Bridges, I gain the most inspiration in social gatherings and through the people in my life.

If it's my first time stopping into Bridges, what's your order recommendation right now?

Start with a Pepper Vesper, have some sardines, and I'd say the sweetbreads are a can't miss. We started getting beautiful large cuts or even whole animals (Beef, lambs, pig, etc.) to work through, so the menu is changing up a lot more than it was during the first 6 months of opening. Let's just say if you only have been in once during our first year, it'll be a totally different time this upcoming year. Really excited for what's to come.