Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


803 S. St. Mary's St. (Madison St.) Send to Phone
Classy, contemporary cuisine on the edge of the city’s prime historic district --- the best of both worlds.

Lunch Tues.-Fri., Dinner Tues.-Sun., Brunch Sun.

* Click here for rating key

THIS RESTAURANT IS CLOSED Brigid Restaurant Review

: Small and cozy Brigid, housed in a formerly windowless and charmless brick structure on the border of the King William historic district, is bar baron Steve Mahoney’s first foray into the restaurant world. Though there’s an associated bar, Francis Bogside, next door, the counter here seats five at most. It’s worth its own visit for the bespoke cocktails (try the Haberdasher with Irish whiskey, apricot, basil and ginger), but the dinner menu is no less appealing. Sous-vide pork belly with pickled white peaches revives that too-trendy cut. Braised veal cheeks with cheesy grits almost rise to the same level. And seasonal dishes like the pea soup with green apple fennel and preserved lemon provide lighter options. Mahoney managed to snare chef Chris Carlson away from Sandbar at Pearl, and here, despite several fish dishes on the order of pan-roasted red snapper with shaved fennel, he has turned his talents to a much broader menu with items such as the salad with pickled and compressed cubes of melon. Sous-vide pork shank with almost-classic red beans and rice and grilled New York strip with truffled potatoes and veal demi-glace hold down the traditional-sounding side of things, while a dish of house-made cavatelli with smoked pork butt and grilled asparagus almost steals the show. Brigid’s wine list offers numerous by-the-glass selections (more Pinots wouldn’t hurt given the menu), and offerings span the globe from Argentina to Hungary and the Loire to the Ribera del Duero.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.