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Bridget Foys

Bridget Foys

Bridget Foy's

215-922-1813
Email: info@bridgetfoys.com

Bridget Foy's
200 South St., Philadelphia, PA 19147

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  • Articles posted by Bridget Foys
April 12, 2021

Author: Bridget Foys

Fundraiser for the Foybots!

Monday, 06 November 2017 by Bridget Foys

We are raising money for the staff of Bridget Foy’s, which recently burned down. This has been a very difficult time on all of the Foy family and the 40+ person staff which are now out of work. Please come out and support this great group of people while they get back up and running. We are asking for a donation at the door for complimentary beer. There will also be many raffle items which you can purchase tickets for at the event. If you are unable to attend but would still like to make a donation you can drop one off at anytime to O’Neal’s Pub.

Details:

Sunday, November 12, at 1 PM
O’Neals Pub
611 S 3rd St, Philadelphia, Pennsylvania 19147

Visit the Facebook Event page for further details.

Look forward to seeing you there.

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Staff Benefit & Fundraiser Dates

Friday, 27 October 2017 by Bridget Foys

With a very heavy heart that I write this email. The restaurant was named after me as a little girl and I literally grew up in those four walls. Seeing it Wednesday morning was horrifying. The restaurant was much more than a restaurant. It was that place that put food on the table and gave me an education and made me part of a family that was bigger than I could ever imagine. Your kind words and gestures of the past few days mean more to us than you will ever know.

Our immediate concern is making sure our amazing staff is taken care of. The South Street Head House District has organized 2 benefits this weekend and 2 more in the following weeks.

Saturday Night – October 28 – Halloween Dance Party with DJ Robert Drake
Headhouse Shambles
7:00pm – 10:00pm
$5 cover and cash bar (beer provided by our friends at Philadelphia Brewing Co.)

Sunday October 29 – Eagles vs. 49ers Watch Party / Beef & Beer
Patty Whacks Pub – 150 South St.
1:00pm – 4:00pm
$30 cover (food, domestic beer and wine)

Sunday – November 12th – O’neals Pub Fundraiser – 611 S. 3rd St.
1:00pm
More Info to Come

Wednesday – November 15th – Community Dinner Under The Shambles
More Info to Come

Thank you for all your love and support over the years. Stay tuned we will share more information as we have it.

Love,

Bridget

Staff Benefit & Fundraiser Dates

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Know Your Neighbors

Friday, 29 January 2016 by Bridget Foys

Know Your Neighbors - Bridget Foys and Paul Rodriguez

[Published in the Queen Village Neighborhood Association Magazine, Jan. 2016, by Jacqueline Penrod]

For many, it’s a cute and bustling restaurant at the corner of Second and South Streets. But Bridget Foy’s is much more than that. First of all, in an industry which is known for brief stints, the restaurant has been a South Street institution for decades. Second, and perhaps more important, is Bridget Foy, the restaurant’s namesake. Bridget is warm, kind and soft-spoken – but don’t underestimate her. She has, over the past decade, become a quiet leader. But to understand all of that, we must begin at the beginning.

Bridget Foy’s opened as a singles bar back in 1978. It was initially called the East Philly Café, a moniker that many were trying to tag on the neighborhood. During the late 1970s and early 1980s, South Street was a significant nightclub destination, and East Philly Café was part of the scene. Under the leadership of John Foy, the café succeeded. Then, one of the cocktail waitresses working there, Bernadette, caught John’s eye and the two began dating and eventually married.

Soon thereafter, baby Bridget was born. The East Philly Café was renamed after Bridget in 1982, and its focus began to shift from singles bar to a more casual, sports-focused bar and restaurant, and patrons liked the change. During the next decade, Bridget Foy’s became a favorite haunt for sports personalities – athletes and writers alike. In fact, the Philadelphia 76ers’ Charles Barkley became – and remains – a good friend. During the 1990s, tastes once again shifted, and a greater degree of attention to the food quality and the restaurant’s aesthetic called for the addition of an open kitchen.

All the while, Bridget was growing up in the restaurant, observing, learning and exploring the industry. After spending the early years of childhood in suburban Southern New Jersey, Bridget moved with her parents to the family home at 2nd and Fitzwater Streets, where she truly became interested in the hospitality industry. After high school, Bridget enrolled at Johnson & Wales in New York City, studying hospitality. After graduating, she remained in Manhattan for a few years, first working for BRGuest Hospitality, a Mexican restaurant in SOHO and later for a small Italian restaurant. While she enjoyed her time there and valued the experience, Bridget always knew she would return to Philadelphia and, in 2004, did just that. She returned to work at the restaurant with her parents and, little by little, applied what she learned in New York.

Bridget’s “fresh eyes” brought some new ideas, and the Foys once again invested in changing the look of the restaurant and its menu to suit the changing demands of South Street clientele. For example, the restaurant side of the house became even more family friendly, with updates to the menu to suit a broader array of tastes. Additionally, Bridget turned the top two floors of the restaurant building into catering venues – one for smaller parties and one for larger. The community responded, bringing birthday parties, engagement parties, rehearsal dinners and baby showers all to the venue. Most of these events were family social events, and not large corporate parties. Bridget noted that she often sees couples who celebrate their engagement at the restaurant return later for a baby shower.

Shortly after her return, Bridget married Paul Rodriguez, and the couple set up residence on the 200 block of Christian Street. With Paul’s background also being in the hospitality industry, he quickly became part of the restaurant family. Noting that it was a “change of mindset” for him (his background is in fine dining), Paul is quick to state that he is happy to be part of a sole proprietorship with a 38-year history and a staff that is like family, and sees many advantages not only to the restaurant’s location but also to its pragmatic outlook. To this, Bridget added that the symbiotic connection between a community and its local businesses is critical, noting that when proprietors live where they work the money spent filters right back into the community.

When I asked what the couple loves about Queen Village and what they would like to improve, the former far outweighed the latter. Bridget was quick to point out the sheer convenience of Queen Village – the ability to walk to markets and coffee shops and to mingle with a great group of parents with young families. Paul added that they are very excited to be a part of this neighborhood, with their business, home and children all comfortably in sync. Of course, given the location of the restaurant and the many new initiatives being discussed, Bridget and Paul noted that change, once again, seems imminent. For their part, they would welcome a major project that induces significant change to South Street – one that would provide it more of its own identity once again.

As I looked around the restaurant, I saw Christmas decorations that Bernadette Foy herself selected and placed. John Foy still works within the business office. And Bridget and Paul, with only a couple of years under their belt at the restaurant, show patience, diligence and respect for the legacy of Bridget Foy’s. Their children, ages 5 and 2, visit the restaurant regularly and are as happy there as they are in their Queen Village home. Certainly, under Bridget’s able hands and with familial resolve, Bridget Foy’s has grown more deeply rooted in the community.

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Thanksgiving Day Menu – Philadelphia Restaurants 2014

Friday, 24 October 2014 by Bridget Foys

Leave the cooking & cleaning to us!

Soups and Salads

Butternut Squash Bisque  7

Foy’s Chopped Salad  romaine / baby kale / apple / marinated cheddar / pickled cranberries / toasted walnut / orange- mustard vinagrette        11

House  Salad  baby lettuce / balsamic vinaigrette / toasted pumpkin seeds  9

Shares

Smoked Eggplant Hummus  grilled whole grain pita bread / olive tapenade / marinated feta 10

Meatballs  marinara / pecornino / grilled sourdough       10

Pickled Beets   whipped goat cheese / walnut pesto / grilled sourdough

Gobbler Flatbread  turkey / cranberry compote / mashed potato / shaved brussel sprouts 13

Standards

NY Strip Steak sauteed spinach / roasted fingerlings / bearnaise 28

Grilled Bershire Pork Chop  sweet potato succotash / pickled cherry / grainy mustard    24

Roasted Cod  lentils / marinated zucchini / cherry tomato / warm shallot vinaigrette 22

Mushroom Risotto  royal trumpet and oyster mushrooms / butternut squash / manchego 18

THANKSGIVING TURKEY DINNER -$26

Roast Turkey, mashed potato /  stuffing

brussel sprouts / cranberry compote / gravy

—————————————————————————

 

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Oktoberfest Specials! September 20-28, 2014!

Friday, 24 October 2014 by Bridget Foys

Join us for great Oktoberfest Specials, September 20-28, 2014.

BF_OKT2014_8.5x11

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Philly Foods Philly Beers Menu

Tuesday, 09 February 2010 by Bridget Foys

Philly Foods Philly Beers Menu

Feb 26-March 7, 2010
3 Courses with Beer Pairings $35

Starters

Cheesesteak Soup
Paired with Flying Fish ESB

Roasted pork & broccoli rabe spring rolls
Paired with Stout’s Scarlet Lady

Deconstructed Hoagie Salad
Dogfish Head 60 Min. IPA

Entrees

Sausage & Peppers over creamy provolone polenta
Paired with Troegs Nugget Nector

Herr’s Crusted Fish & Chips made with Kenzinger beer batter
Paired with Philadelphia Brewing Co. Kenzinger

Scrapple Stuffed Pork Loin with ale glaze
Paired with Sly Fox Seamus Red Ale

Dessert

Butterscotch krimpet Tiramisu made with Dock Street Sexy Beast

Paired with Dock Street Sexy Beast

O’Reillys Stout Float with Basset’s Vanilla Ice Cream and cookies

Chocolate Pretzel Cheesecake
Paired with O’Reily’s Stout

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Drink for Haitian Relief!

Wednesday, 20 January 2010 by Bridget Foys

Voodoo Child Cocktail

Featuring Haitian Barbacourt Rhum

100% will go to American Red Cross Haitian Relief Fund.

Pay what you wish. Minimum is $8.

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Valentine’s Day Menu 2010

Monday, 18 January 2010 by Bridget Foys

Offered from Friday February 12- Monday February 15

Starters (select 1)

Roasted Beet & Goat Cheese Salad mixed greens /bosc pears / honey thyme vinaigrette
warm pistachio crusted goat cheese
Lobster Bisque sherry cream drizzle
Seared Scallops Champagne buerre blanc / cavier
Artisanal Cheese Plate raw honeycomb / spiced pecans
Tuna Tartar crispy wonton / ginger soy glaze

Entrees (select 1)

Pan Seared Duck Breast pomegranate glazed pears / sweet potato mash / asparagus
Herbed Mushroom Spaghetti spinach / artichokes / sun-dried tomatoes / locatelli / champagne cream
Ginger Sesame Pork Tenderloin garlic green beans / shaved cabbage / spicy peanut sauce / jasmine rice
Macadamia Crusted Mahi Mahi lemongrass buerre blanc / jasmine rice / bok choy / grilled pineapple salsa
Filet Mignon brandy peppercorn sauce / baby carrots and zucchini / bleu cheese mashed potatoes

Dessert (share 1)

Banana Chocolate Bread Pudding vanilla ice cream
Lemon Coconut Cake strawberry sauce
Chocolate Fondue for Two brownies / pound cake / fresh berries

Cocktails (choose 1)

Love Potion no. 9
French Kiss
Glass of Champagne

Three Course Lover’s Menu
$40 per person includes a Valentine’s Cocktail.

Tax and Gratuity not included.

Follow your dinner at Bridget Foy’s with Dance of Love at Society Hill Dance Academy

Society Hill Dance Academy will be teaching the Dances of Love on Valentine’s Day every hour on the hour from 5:00 PM to 9:00 PM.

See link for details!

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Restaurant Week Celebration – January 17-31

Wednesday, 06 January 2010 by Bridget Foys

Restaurant Week, January 17-31

4-Course Dinner Menu: $35

1st Course (choose one)

Tomato Fennel Soup / basil pesto
Ham and White Bean Soup / grilled cheese croutons
Chopped Salad / spicy ranch / black beans / tomato / red onion / corn / jack cheese / tortilla crisps
Goat Cheese Salad / roasted beets / honey thyme vinaigrette / bosc pears / warm pistachio crusted goat cheese

2nd Course (choose one)

Tuna Tartar / ginger soy marinade / crispy wonton
Roast Pork and Broccoli Rabe Spring Rolls / provolone / cherry pepper relish
Seared Scallops / saffron white bean ragu
Hummus / kalamata olive / roasted red pepper and garlic / pesto / toasted pita

3rd Course (choose one)

Lamb Shank / creamy goat cheese polenta / asparagus
Lobster Papperdelle / vodka truffle cream sauce / cherry tomatoes
Pan Seared Salmon / Dijon herb crust / jasmine rice / green beans / dill crème fraiche
Eggplant Napoleon / broccoli rabe / roasted pepper / marinara / crispy eggplant
Filet Mignon / asparagus / truffle mashed potatoes / rosemary jus

Dessert Course (choose one)

Apple Tart / served warm / vanilla ice cream
12 Layer Chocolate Cake
Dulce De Leche Cheesecake

Lunch Menu: $20

Starters

Roast Pork and Broccoli Rabe Spring Rolls / provolone / cherry pepper relish
Pot Stickers / pan fried pork dumplings / garlic chile sauce
BBQ Duck Tacos / grilled pineapple salsa / crispy corn tortillas / guacamole
Goat Cheese Salad / roasted beets / honey thyme vinaigrette / bosc pears / warm pistachio crusted goat cheese
Tomato Fennel Soup / basil pesto

Standards

Herbed Mushroom Spaghetti / spinach / artichokes / sun-dried tomatoes / locatelli /
champagne cream sauce
Rosemary Brick Chicken / jasmine rice / green beans / paprika glaze
Eggplant Napoleon / provolone / broccoli rabe / roasted peppers / marinara
Pan Seared Tilapia / couscous / sun-dried tomatoes / olives / currants / pine nuts
Steak Frites / grilled hanger steak / hand cut fries / chipotle aioli

Desserts

Apple Tart / served warm / vanilla ice cream
12 Layer Chocolate Cake
Dulce De Leche Cheesecake

Brunch Menu: $20

Starters

Roast Pork and Broccoli Rabe Spring Rolls / provolone / cherry pepper relish
Pot Stickers / pan fried pork dumplings / garlic chile sauce
BBQ Duck Tacos / grilled pineapple salsa / crispy corn tortillas / guacamole
Goat Cheese Salad / roasted beets / honey thyme vinaigrette / bosc pears / warm pistachio crusted goat cheese
Tomato Fennel Soup / basil pesto

Standards

Eggplant Napoleon / broccoli rabe / roasted pepper / marinara / crispy eggplant
Eggs Benedict / potatoes / poached eggs / hollandaise / grilled ham
Stuffed French Toast / peanut butter / nutella / banana
Fresh Mozzarella Omelet / broccoli rabe / plum tomatoes / basil

Desserts

Apple Tart / served warm / vanilla ice cream
12 Layer Chocolate Cake
Dulce De Leche Cheesecake

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Wednesday Night’s Beer & A Burger

Wednesday, 06 January 2010 by Bridget Foys

Wednesday Night’s Beer & A Burger, $10

2nd floor Copper Bar from 7-10pm

The Burgers

New Mexico / Roasted green chilies / pepperjack / chipotle aioli

Head House Market / Herb Mayo / gruyere / mushroom / fried egg

Standard Burger / Wisconsin cheddar / shaved romaine / tomato / red onion

Turkey Burger / Cranberry relish / avocado aioli / gruyere / alfalfa sprouts

Veggie Burger / House-made black bean veggie patty / mushrooms / peto aioli / spinach / gruyere

The Beers

Dogfish Head 60 Min. IPA
Philadelphia Brewing Co. Kenzinger
Yunegling Lager
Stout’s Scarlet lady
2 Seasonal Rotating Taps

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