215-922-1813 | Hours: Wed-Sun 11a-9p, Sat-Sun 11a-3p
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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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August 17, 2022

Category: Events & Promotions

Valentine’s Day Weekend 2016

Friday, 05 February 2016 by bridgetfoys

 

Sweethearts Tasting Menu – $34 per person includes a cocktail
Offered Dinner Service Friday February 12 – Sunday February 14th
Regular al carte menu also available.
vday (5)

 

 

Cocktails

Glass of champagne

Love Potion pommegranate vodka, spiced syrup, lime, pommegranate juice

Ruby Rose  gin, lillet rose, ginger syrup, lemon, rose cava

 

starters

Lobster Bisque
sherry cream
Market Salad
baby kale, arugula, roasted butternut squash, red onion, apple, goat cheese, pumpkin seeds
Baked Camembert Cheese
sticky walnuts
Oysters Casino
herb breadcrumb

entrees

Seared Salmon
bok choy, shitake mushrooms, dashi broth
Bucatini Carbonara
green peas, pancetta, pecorino
Steak au Poivre
mashed potatoes, creamed kale
Seared Duck Breast
grilled escrole ceaser
Moles Frites
broth

dessert

Red Velvet Donuts
cream cheese icing
Warm Apple Cobbler
rum raisin ice cream
Chocolate Cake 
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Fat Tuesday- 2/9/16

Friday, 05 February 2016 by bridgetfoys

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TUESDAY FEBRUARY 9, 2016

ALL DAY

$5 Hurricane’s

$4 Abita Turbo Dogs

Bayou fried shrimp/coleslaw $9

 

Crawfish Etouffee $14
Chicken and Andouille Gumbo $13
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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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Ring in 2016!

Tuesday, 08 December 2015 by bridgetfoys

Now taking New Year’s Eve Reservations!

Fireworks at Penn’s Landing 6pm & Midnight

fireworks

DECK THE HALLS

TRADITIONAL EGG NOG bourbon, frothy egg cream, nutmeg 8

TWINKLING LIGHTS fortis pomegratea vodka, house grenadine, line served in coop topped with cava rose 8

TROEGGS MAD ELF 7

ANCHOR STEAM CHRISTMAS ALE 6

SIERRA CELEBRATION BOTTLES 6

RAW BAR SHRIMP COCKTAIL traditional 12

SCALLOP CRUDO citrus soy, thai chili, mint, roasted peanut 14

APPETIZERS

3 BEAN SOUP kielbasa, kale 6

TOMATO FENNEL SOUP herb crostini 6

WINTER SALAD frisee, squash, sunchokes, roasted beets, buttermilk ranch 11

HOUSE SALAD spring mix, cucumber, red onion, cherry tomato, honey balsamic vinagrette 8

CHIPOTLE HONEY WINGS pickled veggies, smoked onion ranch 10

SMOKED EGGPLANT HUMMUS grilled oita / olive tapenade / marinated feta 7

SHORT RIB FLATBREAD braised short rib / fresh ricotta / caramelized bacon onion jam / arugula 12

POINT JUDITH CALAMARI spicy house marinara / remoulade 11

ENTREES

PRIME RIB Yorkshire Pudding / brussel sprouts 30

SEARED SALMON bok choy, shitake mushrooms, dashi broth, horseradish 23

PESTO FETTUCINI creamy basil pesto, kale 19  add grilled shrimp 6

PORCHETTA roast pork rolled with herbs and pork belly, mustard spetzel, escrole 24

STEAK FRITES herb butter  22

ROAST CHICKEN mashed potatoes / green beans / cipollini gravy 20

DESSERTS

EGGNOG CHEESCAKE gingersnap crust candycane sugar cookie 7

SALTED CARAMEL BUDINO 7

APPLE COBBLER brown sugar strussel, run raisin ice cream 7

WARM CHOCOLATE CHIP COOKIE walnuts, chocolate sauce, vanilla ice cream 7

———————————-

New Year’s Day BRUNCH- Open at 11:00am

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Brunch with Santa 12/20/15

Tuesday, 08 December 2015 by bridgetfoys

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Children of All Ages!  Bring your cameras and have brunch and have Santa stop by!  Sunday December 20, 2015 from 12pm-2pm!

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Open Christmas Eve & Christmas Day!

Tuesday, 08 December 2015 by bridgetfoys

BF_Holiday_logo

 

Let us be your Home for the holidays!

Christmas Eve Dinner Reservations 5pm-9pm

Christmas Day Reservations 4pm-8:30pm

Drew Callaghan Photography-057-7

 

 

 

 

 

 

deck the halls

Traditional Egg Nog bourbon, frothy egg cream, nutmeg 8

Twinkling Lights fortis pomegratea vodka, house grenadine, line served in coop topped with cava rose 8

Troeggs Mad Elf 7

Rogue Yellow Snow IPA 7

Anchor Steam Christmas Ale 6

Sierra Celebration Bottles 6

Drew Callaghan Photography-074-5

appetizers

3 Bean Soup kielbasa, kale 6

Tomato Fennel Soup herb crostini 6

Harvest Salad kale, arugula, butternut squash, goat cheese, pumpkin vinaigrette, pepitas, red onion 10

House Salad spring mix, cucumber, red onion, cherry tomato, honey balsamic vinaigrette 8

Roasted Cauliflower Gratin Smoked prosciutto, gruyere, grilled baguette 9

Smoked Eggplant Hummus grilled pita / olive tapenade / marinated feta 7

Cheese + Charcuterie Board selection of meats and cheeses 14 Point Judith Calamari spicy house marinara / remoulade 11

entrees

Turkey Pot Pie root vegetables, puff pastry, cranberry relish, green beans 22

Seared Salmon bok choy, shitake mushrooms, dashi broth, horseradish 21

Pesto Fettuccine creamy basil pesto, baby kale 19 +grilled shrimp 6

Porchetta roast pork rolled with herbs and pork belly, creamed kale, arugula salad 24

Prime Rib mashed potatoes, green beans, jus 28

Drew Callaghan Photography-083-4desserts

Eggnog Cheescake gingersnap crust  7

Sticky Toffee Pudding date cake, brandy sauce, chantilly cream 7

Spiked Hot Chocolate house made rich hot coco spiked with reduced Guinness stout, jameson, baileys 8

Apple Cobbler brown sugar strussel, rum raisin ice cream 7

Warm Chocolate Chip Cookie walnuts, chocolate sauce, vanilla ice cream 7

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Philadelphia Marathon – Carb Loaders Menu 11.21.15

Wednesday, 18 November 2015 by bridgetfoys
PhiladelphiaMarathonLogo
3 Course Carb Loaders Menu $29
starter choice:
Butternut Squash Soup
pumpkin seeds
Wild Rice Salad
kale, wild rice, quonia, dried cranberries, orange vinagrette
entree Choice:
Papperdelle & Short Rib Ragu
mushrooms / pecorino
Penne & Vodka Sauce
baby kale
Shrimp Fettucini
pesto cream sauce
dessert choice:
Coconut Sorbet
Warm Chocolate Chip Cookie
walnuts / vanilla ice cream
Join us to support the runners-Sunday Morning 11.22.15 
Bridget Foy’s is an official cheer zone (mile 4.5)
From 7:00am – 8:30am
Bar will be open!
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Open THANKSGIVING 2015!

Tuesday, 10 November 2015 by bridgetfoys

THANXGIVING_Poster

Reservations from 1:00pm – 7:00pm

THANKSGIVING MENU 11.26.15

SOUPS + SALADS

HARVEST SALAD kale / arugula / butternut squash / goat cheese / pumpkin vinaigrette / pepitas $10

HOUSE SALAD spring mix / cucumber / red onion / cherry tomato honey white balsamic vinaigrette $8

TOMATO FENNEL SOUP herb crostini $6

BUTTERNUT SQUASH toasted pumpkin seeds $7

STARTERS

DEVILED EGGS country ham $5

SMOKED EGGPLANT HUMMUS grilled pita / olive tapenade / marinated feta $7

GOBBLER FLATBREAD turkey / cranberry compote / mashed potato / shaved brussel sprouts $12

POINT JUDITH CALAMARI spicy house marinara / remoulade $10

CHEESE + CHARCUTERIE BOARD selection of meats + cheeses  $14

ENTREES

GRILLED RIB-EYE mashed potatoes/ green beans/ chipotke onion relish $28

FETTUCCINE creamy basil pesto / kale / squash $19 add grilled shrimp +$6

SEARED SALMON bok choy / shitake mushrooms / dashi broth / horseradish $22

CADILLAC MEATLOAF mashed potatoes / green beans /mushroom gravy $20

THANKSGIVING TURKEY DINNER roasted turkey / mashed potatoes / stuffing / brussel sprouts / cranberry compote / gravy $28

DESSERTS

PUMPKIN PIE gingersnap crust $7

WARM APPLE COBBLER brown sugar strussel / rum raisin ice cream $7

CHOCOLATE CHIP COOKIE walnuts / chocolate sauce / vanilla ice cream $7

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THANKSGIVING KIDS MENU

Fettuccine   $8

Red Sauce

Chicken Tenders $7

Served with Apple Sauce or Mashed Potatoes

Thanksgiving Turkey Dinner $12

Roasted Turkey, Mashed Potatoes, Stuffing, Cranberry, Gravy

Beverages:

Juice Box $1.50

Apple Cider $2

Dessert:

Choice of Pie or Cookie $7

Scoop of Ice cream $3

philadelphiaThanksgiving
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Taco Tuesday – Every Tuesday!

Monday, 21 September 2015 by bridgetfoys
drinks

Traditional Lime Margarita5 glass / 20 pitcher
Pineapple Margarita5 glass / 20 pitcher
Tequila Flight15
Tecate Can3
Corona3
tacos
1 taco $3.5
2 taco $6
3 taco $9
6 taco $15
TACO SELECTION ROTATES WEEKLY
Crispy Fish
plantain-crusted, red cabbage slaw, chipotle aioli, avocado
Beef Taco
chimichurri ground beef, candied jalapeno
Pork Taco
apple cabbage slaw, queso fresco, garlic horseradish crema
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philadelphiataco Tuesday
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#OpenInPhil – Pope Weekend!

Monday, 21 September 2015 by bridgetfoys

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