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Brigtsen's

504-861-7610  •  $$$
ADDRESS: 723 Dante St, New Orleans, LA 70118
CUISINE: Contemporary, Creole, Regional, Farm to Table
FEATURES: Full Bar, Handicap Access, Smoke Free
DESCRIPTION

James Beard Award-winning Chef Frank Brigtsen's eponymous restaurant Brigtsen's has been an acclaimed New Orleans standout for Creole-Acadian fare since 1986.

 

"A cozy Riverbend cottage is the showcase for chef Frank Brigtsen’s interpretation of contemporary Louisiana cuisine. Blackened tuna is served with smoked corn sauce and red bean salsa. Pork tenderloin with pork debris sauce is a perennial favorite."

Gambit Weekly

 

"In a white clapboard cottage in a quiet neighborhood, James Beard Award–winner Frank Brigtsen, who studied under Paul Prudhomme, has been turning out delicious interpretations of indigenous Louisiana food for 23 years. New Orleanians fill up the three slightly dated dining rooms—think creaky floors and '80s artwork—to dine on rich rabbit-andouille gumbo and roasted duck in honey-pecan gravy. An avid fisherman, Brigtsen also turns out some of the best seafood in town: Gulf of Mexico catch-of-the-day with crabmeat and Parmesan crust, and grilled drum fish, a saltwater breed with sturdy white flesh, topped with shrimp and corn macque choux sauce."
— Brett Anderson for Epicurious
ADDITIONAL DETAILS
Reservations suggested. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.

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Rating: 4.7
DESCRIPTION

James Beard Award-winning Chef Frank Brigtsen's eponymous restaurant Brigtsen's has been an acclaimed New Orleans standout for Creole-Acadian fare since 1986.




 


 
"A cozy Riverbend cottage is the showcase for chef Frank Brigtsen’s interpretation of contemporary Louisiana cuisine. Blackened tuna is served with smoked corn sauce and red bean salsa. Pork tenderloin with pork debris sauce is a perennial favorite."

Gambit Weekly

 

"In a white clapboard cottage in a quiet neighborhood, James Beard Award–winner Frank Brigtsen, who studied under Paul Prudhomme, has been turning out delicious interpretations of indigenous Louisiana food for 23 years. New Orleanians fill up the three slightly dated dining rooms—think creaky floors and '80s artwork—to dine on rich rabbit-andouille gumbo and roasted duck in honey-pecan gravy. An avid fisherman, Brigtsen also turns out some of the best seafood in town: Gulf of Mexico catch-of-the-day with crabmeat and Parmesan crust, and grilled drum fish, a saltwater breed with sturdy white flesh, topped with shrimp and corn macque choux sauce."
— Brett Anderson for Epicurious
ADDITIONAL DETAILS
Reservations suggested. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.

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