USA : LA : New Orleans : Eats : Brigtsen's Restaurant
USA : LA : New Orleans : Eats : Brigtsen's
Restaurant
About Brigtsen's Restaurant
Since 1986, we at Brigtsen's have been sharing our love of
New Orleans cuisine with our guests. Come and have dinner with the family.
Gene Bourg, writing as restaurant critic for The
Times-Picayune, described Brigtsen's Restaurant's interpretation of
Creole/Acadian food as a "reaffirmation that Louisiana cooking is
America's most durable and satisfying. Brigtsen's is now the place against
which all other restaurants serving South Louisiana cuisine have to be
measured."
Frank Brigtsen is at the forefront of a new generation of
New Orleans chefs who are revitalizing Creole/Acadian cooking. Co-owner of
Brigtsen's Restaurant with his wife, Marna, Frank has applied an inventive
personal touch to seven years of training in classic Louisiana cooking under
internationally acclaimed Chef Paul Prudhomme. Patrons praise his ability to
ingeniously incorporate local ingredients into his unique menu, which changes
daily.
About Chef Frank Brigtsen
Frank utilizes his native New Orleans palate to create
dishes that pay tribute to the traditions of Louisiana cuisine. Gene Bourg,
writing as restaurant critic for The Times-Picayune, described Frank's interpretation
of Creole/Acadian food as a "reaffirmation that Louisiana cooking is
America's most durable and satisfying. Brigtsen's is now the place against
which all other restaurants serving South Louisiana cuisine have to be
measured."
The reception he has received in the culinary community
confirms Bourg's assessment. In 1988, Food & Wine named Frank "ONE OF
AMERICA'S TOP TEN NEW CHEFS." In 1994, Frank was chosen "CHEF OF THE
YEAR" in New Orleans magazine's annual poll of local chefs and
restaurateurs. He also received the James Beard Award for "AMERICAN
EXPRESS BEST CHEF: SOUTHEAST" in 1998.
Critics have been equally quick to heap praise on Brigtsen's
Restaurant. Gene Bourg, writing as restaurant critic for The Times-Picayune,
gave Brigtsen's a "Five-Bean" (Superior) rating in both of his
reviews. New Orleans restaurant critic Tom Fitzmorris rates Brigtsen's 94/100.
Restaurant diners voted Brigtsen's "TOP CAJUN RESTAURANT" in the 2000
Zagat survey.
Frank began his culinary career in 1973 while attending Louisiana
State University. In 1979, he apprenticed at Commander's Palace Restaurant
under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first
Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner
service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank
attained the position of Executive Chef. Paul and the late K Prudhomme were
instrumental in helping Frank and Marna open Brigtsen's in 1986.
Frank supports numerous charitable endeavors, including
Share Our Strength's Taste of the Nation and the Chefs' Charity for St.
Michael's School. He is a member of the American Culinary Federation.
Brigtsen's Restaurant Review By Valery C. : Brooklyn, NY
SImply the best dining experience in NOLA to date, my last
meal there, and what a way to cap the first culinary exposure to this
interesting city. Truly unbelievable that this 20+ year old institution
has fewer than 70 reviews. This family-operated restaurant offers a
complete experience encompassing ambience, service, and food, at the level of
an upscale white tablecloth restaurant but its easy to believe I dined as a
guest in their home. Although there's no requested attire, this is the kind
of place where you may want to dress up a bit.
Coming here involved taking a taxi to uptown. Across
from Dante's Kitchen, another restaurant I want to try but saving for next
trip, both are located in an area that seems primarily residential, blending
right into the neighborhood. In fact, Brigtsen's is inside a Victorian
cottage, and you really appreciate it when you walk in and find the host desk
in the entry hall. I don't know how many dining areas they have in total,
but on the first floor, there were tables set in two adjacent rooms and an
extended, enclosed porch area, where we sat by the window. Simple and
warm decor, really like a home.
The frequently changing menu is simply split into a starter
group and entrees, about 10 choices each, and almost as many desserts.
They also offered a very reasonable four-course prix fix menu with some
flexibility. With a bottle of red for the table, our group got down to
choosing our dinner after some tips and introductions from staff. This
proved to be both challenging and very enjoyable; there was simply so much we
wanted to try. We could only agree that no duplication was permitted.
When our starters arrived, so too did the food tasting
begin, as we sampled each dish, then passed on to the next person. Excellent
all around. We had tender, delicious rabbit tenderloin, creamy and savory
butternut shrimp bisque, crisp tender and rich veal sweetbreads, and smoky
gumbo with rabbit and andouille sausage. Nothing left standing in this
round.
On to entrees, we had even better rabbit prepared paneed, a
local style that resembles a fried cutlet, a well-made broiled gulf fish, the
exciting signature seafood platter, and a disappointing roast duck, the only
major low point to the meal. I love the seafood platter, which looks like
its own tasting menu, with 6 items to try, of which 4 out of 6 received rave
reviews, particularly the unattractive but improbably tasty baked oyster
bienville, grilled drum fish with crawfish, and an amazing take on cornbread,
cooked in a ramekin, crusted top over a savory, melting center, shrimp chunks
inside and flavored with jalapeño smoked corn butter. Sauces and
accompaniments to the entrees were very good. I'd point out that this
meal gave me some of the best rabbit I've ever had.
There was really no question that dessert was necessary,
especially after our server mentioned from the beginning that their pecan pie
was fantastic. And what a pecan pie, the best I ever had, with its crispy
crusted top, rich pecan filling, and restrained sweetness, in a marvelous
caramel sauce. They make a satisfying bread pudding, although it was not
my favorite one on this trip, and a good eggnog creme brûlée.
This was, from start to finish, a sublime dining
experience. The service deserves special mention; genuinely welcoming,
friendly, with a sure hand. You feel taken care of, and not just by an
employee. I will surely dine here again.
Contact Brigtsen's Restaurant
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