For almost 20 years, Brigid's has attracted a neighborhood crowd and groups of friends with its solid beer collection. A large square bar dominates the front of the pub, while the rear and second floor comprise a cozy, carpeted dining area complete with warm, brick walls, dim lighting and a fireplace.
The wait staff was more than happy to provide a taste of the 14 rotating beers on tap, with almost 100 bottles waiting in the wings. The Flying Fish Espresso Porter ($5) was malty and chocolaty, with rich aromas and a long, sweet finish, reminiscent of iced coffee. The Slyfox Pikeland Pilsner ($5) was surprisingly flavorful for a pilsner: complex and bitter with grassy hops, with a distinct buttery feel when it hit the lips.
The Legacy Brewing Co.'s gorgeously red Fantasy Ale ($5) infused with fresh raspberries was fruity but not too sweet, with a whopping 9% alcohol. It was phenomenal - a Framboise that will get you drunk.
In search of beer food, the moderately priced appetizers (anywhere between $5-$8) fit the bill. The duck and cheese quesadillas ($6) were three deep-fried pockets of greasy, gooey goodness. The bits of duck were lost in the spicy cheese, but the dish was still the perfect beer accompaniment. The brandied calamari ($7) - extremely delicate and tender - was baked and arrived swimming in a generous bowl of brandy-infused cream sauce ideal for bread dipping.
The cafeteria-style entrees, which ranged from $10 to $18, left something to be desired. The Cajun Tilapia ($12) had a nice rub but was uninspiring. Normally a flaky fish, the tilapia was overcooked and dry with a soggy layer of skin lining the bottom. The veal with portabella mushrooms in a roasted red pepper sauce ($14) was similarly unrewarding. The sauce - a bit too sweet - drowned the mediocre, chewy meat. Both dishes came with potatoes, cooked spinach and carrots and a salad, all crowded onto one plate. The dessert selection included massive slices of Varallo Brothers cakes. The crŠme brul‚e ($5) was simple and tasty, except its small ramekin meant less caramelized sugar.
The jovial downstairs bar makes for a good stop after dinner. Brigid's prides itself on its downdraft, or gravity tap - a tube protruding from the ceiling dropping beer from the third floor without additional carbon dioxide to pump it out. With less carbon dioxide, each pint is like shotgunning a beer. The setup makes for real ale qualities, or unfiltered beer that matures in the same container it's dispensed from. With its vast sampling of beers, remember to "check yourself before you wreck yourself," as the drunken guy at the end of the bar pointed out.
This high quality neighborhood pub is bountiful in its beers, but unambitious in its dishes. More of a third-date kind of place, Brigid's is somewhere to go if you're not necessarily looking to impress anyone, but you're just out to have a good time.
