When Patrick and Jovanna Hanlon returned to Las Cruces where Jovanna grew up, they knew they wanted to replicate some of their worldly experiences from travel and work in Chicago and elsewhere. They relocated from Chicago where they both were employed in the hospitality business. Patrick worked at the Congress Plaza Hotel and Jovanna at the Ritz Carlton. During their courtship and marriage they had opportunities to enjoy urban life. Pubs both here and abroad are the meeting places for casual food, great beers & spirits and, of course, conversations with their friends and colleagues.

They fell in love with the idea of replicating an authentic Irish Pub and did their research and located a company in Ireland that specialized in furbishing Irish pubs in other countries. They made the decision to build and be the proprietors of Brigid’s Cross. The name came from the Irish Saint Brigids of Kildare. The furniture and fixtures were ordered and Desert Sage Building & Construction was contracted to do the build out. While the construction was in progress Patrick and Jovanna developed the business plan, menus and expanded their knowledge of custom crafted beers. One of the key decisions was to recruit and hire a talented chef to manage their kitchen. Today’s pubs are really more than just Irish fare. Throughout the country “Gastopubs” have sprung up elevating the food to a broader and more creative level.

Patrick placed an advertisement on the Internet for a Chef and was fortunate when Herbert Robertson made contact with him. The connection was immediate and Patrick knew he had the right person for Brigid’s Cross. Herbert, a native of Venezuela, was mentored by a well-known chef, Marc Provost. He continued with his formal training at Lennotre, a Culinary School in Paris, France. After graduation, Herbert worked at Le Cote Saint Jacque in Abicus, France and then moved to New York City where his career continued at AOC Bedford and the Metropolitan Museum of Art main kitchen. After eight years, he was tiring of New York. His wife’s sister was living in Las Cruces and they thought Las Cruces offered a better climate and a less frenetic lifestyle. The connection with Patrick and Jovanna was a “god send” as he now had both a location and an owner that would appreciate his talents. Patrick and Herbert collaborated on the menu via E-mail waiting for the restaurant construction to be completed.

So what is the concept of pub food? It can be best described as simple hearty fare presented with style. The menu Patrick and Herbert developed was both creative and pub-friendly.

At Brigid’s Cross the menu is diverse; you can enjoy a special breakfast item all day and a variety of unique appetizers like Molly’s Mussels, Oyster, Guinness Onion Soup and Potted Crab. The salads include Caesar Salad with Brigid’s twist, Roasted Beets with Goat cheese and pecans, Mozzarella with mixed greens and cured ham, and Brie crusted & fried then served over greens. The sandwiches include the Ballybunion Burger, Cork Corned Beef, Ham & Cheddar Panini and, of course, a Banger Philly. The Irish fare starts with P.J. Hoan’s Fish and Chips (killer item) served with homemade tartar sauce. Another traditional Irish entrée is the Bangers and Mash. A good banger sausage is a very satisfying lunch or dinner. The folks on the British Isles make a great tasting banger sausage. After 5 pm, the menu grows with special entrees like lamb shanks, fresh seasonal fish, seafood pasta, steak au poivre and pork tenderloin plus daily specials from Chef Herbert.

The other part of enjoying Brigid’s Cross is trying the large selection of custom crafted beers. Guinness is the feature beer along with Smithwicks, Leinenkugel’s Sunset Wheat, Blue Moon and Murphy’s Stout. You can order a large glass or do a tasting in groups of three smaller glasses. The food and the beverages came together with the true pub atmosphere, a room full of happy people drinking, eating and telling “tall tales of the Picacho Hills glen.” Patrick and Jovanna did in fact replicate the urban pub they grew to enjoy while away in Chicago.

Let’s close with a good Irish toast: “May you be in heaven an hour before the devil knows ye is dead.”