Brigtsen's Restaurant

Wow! Where to start, the place is a nice cozy home turned restaurant. Super nice staff greeted us and sat us. Very nice waiter gave us recommendations and wine pairings. To start the butternut shrimp bisque was light, balanced and flavorful. The duck a L'Orange was cooked beautifully with that crispy skin. The pork chop was seasoned perfectly and so tender. Then the pecan pie and creme brulee were just so good and flavorful and not too sweet. I just love the flavors and the balance, felt just right in each dish so not to overpower your palette. Do not miss this place on your visit or date night.

Brightsen’s was cooking that felt cozy and homey with professional techniques. This was down to earth food with deeply flavored sauces and richly spices. Not everything hit it out of the park, but we enjoyed many items here. We were sat in the hallway which on one hand allowed us to have a quieter and more personally setting and on the other hand had us looking down the barrel to either the stream of people entering or the bathroom. -Butternut Shrimp Bisque: a thick creamy soup that mixes the squash flavor with a bit of salty umami of shrimp. This cup is all soup no bits of shrimp. Really nice way to start the meal. -Lenten seafood gumbo: each piece of shrimp was the perfect texture. Came with a jumbo oyster as well. Highly recommend. Broth had earthy flavors and was well seasoned. -New Orleans BBQ Shrimp: the sauce alone was so tangy and peppery. Suspect it is a buttery base with Worcester sauce. So so so good. The creole rice fritter was also a nice carb to soak up the sauce. Honestly was just having spoonfuls of the sauce at the end. Highly recommend! Veal sweetbreads: this was a fun, gamey dish with a soft texture that melts in your mouth. The lemon roasted garlic butter nicely paired with the flavors of the sweetbreads. I don’t know if I would order this again, but it was really fun to try. -Broiled Gulf Fish with Crab Crust & Lemon Crab Sauce: I wanted to like this more. I think because of the punchy flavors of the last four dishes, this one didn’t sing as loudly as the others. It was a well cooked fish with basic vegetable and mashed potato side. I would want to try other dishes. -Butterscotch Bread Pudding: pretty good. Solid choice. Hard competition against the other dessert we picked. -Pecan Pie: easily the best dish of the night. This may be my favorite rendition of pecan pie I have ever had and I personally love pecan pie. This pecan pie wasn’t sickly sweet. The pie crust was flakey and had the perfectly baked texture of hard to make pie crust. It seemed like there were two layers of the filling: a thin layer of the thicker sweeter filling and then a second thicker layer of candied pecans clustered together. By not having it all be the sugary pecan pie filling, it elevated the slice and made it more balanced between sweet, salty, and nutty. You must get the pecan pie.

Delicious food. Highly recommend the watermelon salad and airline chicken. Pecan pie was good. I wish it was with ice cream. The crowd skewed fairly old, but I don't know why; food is for all ages. FYI bread is an extra charge and there is an additional fee for credit cards.

Dining at its finest in New Orleans! This place is a mainstay and I can see why, they offer fresh and flavorful food, elevating classic New Orleans dishes. Everything was amazing, from the gumbo to the bbq shrimp to the seafood platter and broiled gulf fish. For dessert, we had their pecan pie and bread pudding which was made from king cake. Leave the French Quarter and head out to Brigtsen’s!

I was very lucky to dine at Brigtsen's on their 39th anniversary night. Frank Brigtsen has received a plethora of accolades and awards in those 39 years and is much loved in the Crescent City culinary world. The best description of Brigtsen's is fantastic Creole/ Acadian cuisine served in a quaint Victorian cottage next to the Mississippi River levee by great folks. The Shrimp Remoulade is like no other! Fabulous! I wanted a variety, so I opted for the Brigtsen's Seafood Platter, and it was outstanding. Congratulations to Chef Frank and his family on their anniversary, and for promoting the culinary excellence of New Orleans with their cuisine.

This restaurant is inside a charming old house with four small rooms, which gives it a lovely atmosphere. Reservations are a must, and there is no bar, so you can’t come early and hang out. The butternut shrimp bisque is outstanding, velvety with depth of flavor and a little heat that warms the throat. If I came again, I would just order that with the warm, crusty French bread. It is the star of the menu. A bowl was a huge portion. If you plan on ordering an entree, a cup would suffice. The veal sweetbreads were well done but swimming in an inedible sauce, overrun with capers and a strong herb flavor, maybe rosemary, and way too salty. The duck was very tender, but the l’orange sauce wasn’t the best. They also came out lukewarm and had to be sent back. They were not simply warmed up, but we got brand new orders, which attests to the impeccable service. This was my second time here, and I came back for the bisque. Last time we ordered the pork chop, and I remember then that it was just okay. The entrees are very expensive; therefore, they must be judged more critically. The King Cake bread pudding was outstanding, however. Skip the entree and have soup and dessert.

Don't let the exterior full you, this cute little cottage is bursting at the seams with culinary flavor. The cocktails were well crafted, the seafood platter was amazing, curry shrimp bisque on point and the blueberry lemon creme brulee... Sooooo gooooood! It's a bit pricey and you need a reservation but it's definitely worth it for the experience. Never felt rushed.

Immaculate. A term defined by perfection and exemplified by our culinary experience here. Delicious vibrant dishes and incredible service combine to create a transcendent dining extravaganza. Truly the pictures can never do service to the featured dishes. Each bite was worth every dollar spent. Come for a scintillating tongue pleasing experience and leave full and well satiated in all dimensions.