Brigtsen's Restaurant

"Great experience. We had the pan fried flounder, crab crusted sheepshead, seafood platter, and both the gumbo and the crawfish and corn soup. All were excellent. We also had the shrimp remoulade which was meh. Pecan pie was a winner 🌟🌟🌟🌟🌟 "

@a2hill

"cher a priori mais idem galatoire classic "

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"Creole Classic establishment Special occasions "

@ladymarzulli

"Frank Brigtsen spent his early professional years learning that Louisiana food outside his native New Orleans — notably the Cajun food of his mentor Paul Prudhomme — was also worthy of attention. The result is a fusion cuisine that rarely crosses state lines, and it has been on display at the restaurant Mr. Brigtsen has run with his wife, Marna, since 1986. Brigtsen’s is a white-tablecloth restaurant in the literal sense, but inhabiting an unpretentious Uptown cottage, near a bend in the Mississippi River. Dishes like butternut shrimp bisque, puppy drum amandine and roast duck in pecan gravy merge Cajun cuisine and urban Creole cooking in a style that has become as uniquely New Orleans as James Booker’s slippery rhythm and blues."

@eluckey4

"Very good authentic Nola cuisine "

@rachr1012

"Near Carrolton. Still very good. "

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"Solid seafood / high quality restaurant, well liked by locals, known for seafood. Been around 30+ years. Great BBQ shrimp and pecan pie. Duck was just ok imo. Big portions. "

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"2020 Esquires 100 restaurants America can't afford to lose."

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" Frank Brigtsen has been delighting diners at this quiet Riverbend restaurant since 1986 with now-famous items like the (not fried) seafood platter, paneed (breaded and shallow-fried) rabbit and crabmeat parmesean-crusted Gulf fish, as well as soups that make New Orleanians wish for cold weather. The renovated but homey Victorian cottage perfectly matches Brigsten’s refined Cajun-Creole menu."

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"Un peu à l'écart des circuits touristiques, Brigtsen's est un bon endroit pour goûter à une cuisine créole locale. Encore une bonne adresse installée dans une maison typique du quartier. Le menu change tous les jours. Le chef et propriétaire, Frank Brigtsen, aime cuisiner avec les produits frais qu'il trouve sur place. Il est connu pour son lapin et son plateau de fruits de mer. Tout est vraiment très frais, c'est peut-être une des raisons pour laquelle il faut absolument réserver pour avoir une chance d'y manger."

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"Local, 5 star, contemporary Louisiana fare. Modern creole fare by Chef Frank Brigtsen served in a Victorian cottage setting. "

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"Famous seafood platter, baked/grilled not fried "

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"Gumbo file, rabbit/Classics, extra"

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"Bonne cuisine classique du sud de la louisiane, dont le célèbre canard roti. Situé dans un chaleureux cottage victorien "

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