If you drive too quickly down South St. Mary’s, you’ll miss it. Brigid, located right next door to Francis Bogside at 803 S. St. Mary’s, is a beautiful restaurant decorated with fresh flowers, canvas paintings and warm lighting. The atmosphere radiates sophistication and the food aligns with the decor. The menu features decadent dishes that are presented so beautifully, you almost don’t want to eat anything. Almost.
American fare in San Antonio is an ever popular trend that’s been taken in many different ways. Once I was able to fully absorb the interior through mental and literal photos, my mind was able to concentrate on the menu. Brigid’s menu doesn’t feature pages and pages of small plates and large entrees. Instead, the compact menu showcases appetizers, salads and entrees highlighting numerous different flavors.
To begin the night, Jacqueline and I began with prawn tempura with a sweet relish and poached, spanish octopus with vindaloo couscous. Octopus seems to be on many menus this season! Every time I bite into octopus, the consistency surprises me because I’m used to the chewiness associated with squid. Surprisingly, the couscous took the spotlight during the meal because of the sweet, golden raisins and spicy bite that comes with vindaloo.
Let’s take a moment and gaze upon the impeccable presentation of the fresh salads. First we have a kale salad with roasted pecans, radishes and dried cherries followed by the Waldorf salad consisting of candied walnuts, blue cheese and honeycomb vinaigrette. For some reason while reading through the menu, I completely skipped over the part that mentioned honeycomb so during my salad, I avoided what I thought were oranges until I almost came to the end. When I realized the orange items on my plate were not oranges but honeycomb, I immediately incorporated it into every bite.
Four dishes down and two to go! Before we go on we must talk about the incredible service at Brigid. Tim, our fantastic waiter, described every dish and special, made sure our water glasses were always full and never left us looking around for assistance. While the food hits all standards of sophistication, we’re thrilled to say the service does as well.
Jacqueline ordered the seared striped bass served with avocado, black beans and veracruz sauce. Ah, the presentation! Looking good, striped bass. When I came across the words “lobster spaghetti”, I didn’t have to look any further. The saffron spaghetti topped with lobster, shrimp and mussels ended the night on a high note. While I thought the lobster was going to be the star of the dish, the mussels took all my attention. Then again, I may just love mussels.
Brigid, named after one of Ireland’s most highly revered saints, is a Celtic word that means “high” or “exalted”. After one dinner in sophistication at Brigid, we must say the name suits the restaurant perfectly.