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New look and new menu at Bridgid's
Over the past few months, Bridgid's (726 N. 24th St.) has changed its look dramatically, adding hardwood floors, new lighting, an expanded gravity tap system and a brand-new second-floor kitchen for new chef David Clarke (Osteria, Morimoto).
New look and new menu at Bridgid's
Over the past few months, Bridgid's (726 N. 24th St.) has changed its look dramatically, adding hardwood floors, new lighting, an expanded gravity tap system and a brand-new second-floor kitchen for new chef David Clarke (Osteria, Morimoto). Prices are still 'hood-friendly — entrées are topping out at $23, and they still offer a more casual bar menu — but Clarke's managed to introduce a no-shortcuts ethos to the Fairmount beer bar, cranking out pastas like ravioli, agnolotti and fettucine in-house. Other highlights include wintry plates like braised veal breast with celeriac purée and roasted carrots and a braised lamb shank with goat cheese whipped potatoes, fennel and radicchio. Check out Bridgid's new menu in full after the jump (click to enlarge).
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