Brigtsen's Awards

Brigtsen's Restaurant Review:

About the restaurant: Chef Frank Brigtsen trained under legendary chef Paul Prudhomme and carries on the tradition of fine Creole-Acadian cooking. At this uptown dining anchor, an interior with still-life paintings, quaint murals and lace curtains sets the mood; we suggest asking for a table in the intimate, sunny front room. The décor is compatible with such dishes as butternut shrimp bisque, and boned pieces of slow-roasted duck with cornbread dressing and a honey-pecan gravy. Brigtsen and his wife Marna seem content to reassure customers that south Louisiana cooking is a simple, straightforward affair, and leave the razzle-dazzle to others. And because the chef is present whenever the restaurant is open, consistency is achieved.

Food & Drinks: A passionate fisherman, Brigtsen spends many free days on the water, so seafood of all kinds gets the royal treatment. If you happen to show up during soft-shell crab season, you may just have the meal of a lifetime. For dessert, treat yourself to pecan pie, and a variety of freshly made ice creams. The small wine list is carefully chosen, and Brigtsen’s offers some of the most attentive and personal service of any comparable restaurant in town.

SUGGESTED READING: GAYOT's Seafood Guide.