Brigtsen’s Restaurant – Local “Guide” Food Review
Another in our Local “Guide” Food Review series, Brigtsen’s Restaurant at 723 Dante Street at the Riverbend is by far one of the best places to eat in New Orleans. Frank Brigtsen has a special menu with each day’s dinner. Brigtsen’s restaurant is a Victorian style cottage. Chef Paul Prudhomme influenced Chef Frank Brigtsen’s style of innovative Creole cooking. Prudhomme is the Cajun chef who changed the New Orleans style of cooking.
When dining at Brigtsen’s, you shouldn’t miss the Butternut Shrimp Bisque. We always share the large soft shell crab as an appetizer.
Mouthwatering Cajun/Creole Fare
We love the Shellfish Diet (the Brigtsen’s Seafood Platter) so that is what we ordered and split. You have never eaten a seafood platter like this one. Grilled drum with crabmeat, shrimp cornbread with jalapeño smoked corn butter, baked scallop LeRuth with shrimp and crabmeat, baked scallop with leeks, crabmeat Concassé, and stuffed shrimp with seafood eggplant dressing. My mouth is watering as I describe it. This dish is named after Chef LeRuth, a famous New Orleans chef who is well respected by his peers.
The other members of our party got the broiled gulf fish with crabmeat crust. Also, the grilled filet of beef with twice baked stuff potato with goat cheese. Everyone was pleased with their choice. For dessert, we got the lemon creme brûlée.
Chef Brigtsen – A Personal Connection
Famous New Orleans’ chefs get together to do a fundraiser for the special children at St. Michael’s each year. I first met Chef Frank Brigtsen when he donated his time for St. Michael’s Chef Charity. It is the largest one day cooking school in the country.
The Savvy Native is a group of experienced local tour guides who were either born in New Orleans or wish they had been.
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