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 Reservations suggested. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.
ADDRESS
723 Dante St,
New Orleans, LA 70118
LOCALEATS AWARDS
Top 100 Restaurant
WHAT WE SAY
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.
WHAT THEY SAY
"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 INFO
Reservations suggested. Full bar. Serving dinner Tue–Sat. Closed Sun–Mon.