Eat & drink · Seafood
Brigtsen's
Opening hours
- Monday: Closed
- Tuesday: 5:00 – 8:30 PM
- Wednesday: 5:00 – 8:30 PM
- Thursday: 5:00 – 8:30 PM
- Friday: 5:00 – 9:00 PM
- Saturday: 5:00 – 9:00 PM
- Sunday: Closed
Images provided by Google Places
Modern Creole fare by acclaimed chef Frank Brigtsen served in a cozy Victorian-cottage setting.via Google
Chef Frank Brigtsen delivers soul-satisfying, traditional Creole-Acadian seafood in a cozy, converted Victorian cottage.
- Signature
- Butternut shrimp bisque
Reviews from Google
The very best pecan pie (5/5) I've had in NOLA. Oof it had crackly crisp pecans on top with a maply dark caramel and a perfect crust. The filling was also just the right amount of sweetness. Truly the highlight of the meal. The bisque (4/5) was excellent. The seafood sampler (3.5/5) was okay - the crawfish cornbread and the fish were good but the oysters were meh. I would just get the fish instead. Also staff is super sweet. Overall I'd recommend but definitely call to make a reservation.
We researched restaurants in New Orleans before our trip and discovered Brigtsen's because the Chef studied under and worked with Paul Prudhomme. We were not disappointed. The food was magnificent and the service was superb. Our waiter Ben was delightful and so interesting. The entire experience was top tier and I highly recommend.
Outstading service and atmosphere, incredibly delicious cuisine. We got lucky and they were able to squeeze us in (apparently they only take reservations via phone). - The staff was professional and fun. - House decor and atmosphere was outstanding. - Food 10/10. - Nice neighborhood as well.
We celebrated our Anniversary here. The food, staff and atmosphere were Amazing. Jane, our server, did a Fantastic job keeping us happy. I had the Broiled Gulf Fish with Crab Crust. It was So Delicious. My wife had the Pan roasted Pork Chop. Cooked perfectly and very tasty.
The Good: The sweetbreads are some of the best in the city, perhaps some of the best I've ever had. Lightly panned fried in a delicious sauce with capers and mushrooms, this thing will make you weep. It's delicious and, while not normally cooked the way I like them, admirably well done. Lemon creme brule? Fugetaboutit 🤌. Good stuff. The Mediocre: The seafood platter is...okay. Decent. Even good at times. But some of the dish feels like it's lost and can't make up its mind flavor wise. It's a bunch of very rich dishes without a lot of acid or spice or anything to balance it. Would be a five star but the price for that flavor is only a four in my book.