Brigtsen’s, New Orleans, 8/8/17

entrance
entrance

Opened in 1986, Brigtsen’s is located in an old house in the Garden District, about 20 minutes by cab from the French Quarter.  It is worth the trip!   Owner Marna Brigtsen greets you at the door and guides you to your seat.  Music plays in the background, lighting is low and the nicely spaced tables are appointed with lovely linens. Painted wood walls, fireplaces and many windows give the relatively small adjoined rooms a very cozy feel.  The several rooms are packed with people and tables turnover throughout the evening, but the noise level is not bad at all.  Marna’s husband and co-owner Frank Brigtsen is the chef in the kitchen.  They offer a fixed price 3 course menu, with several choices for each course, an a la carte menu and a few specials of the day.  

building
building
check in station and tables
check in station and tables
Wife with Frankie
Marna Brigtsen and Frankie
one dining room
one dining room
Frankie made a friend
Frankie made a friend
cocktail menu
cocktail menu
menu cover
menu cover
Fixed price menu
Fixed price menu
wine list
wine list
menu
menu
table set up
table set up
Frankie and the martinis
Frankie and the martinis

 

Tables are all served fresh hot bread and softened butter after you order.  We started with a special that day, fried soft shell crab with pecan sauce.  A bit of worcestershire sauce added to the meuniere sauce makes it a Creole version.  It is yummy.  The crisp crab is fresh and delicately fried and absolutely delicious.  The roasted pecans add a richness to the flavor and an additional bit of crunch.  It is lick-the-plate amazing.

bread
Bread
butter
butter
soft shell crab
fried soft shell crab with toasted pecan meuniere sauce
other side
other side
Frankie came in for a closer look
Frankie came in for a closer look
wine
wine

 

The roast duck was served with dirty rice and a tart dried cherry sauce.  It is a huge portion of boneless perfectly roasted duck.  The fat had been mostly rendered leaving a crisp skin and tender meat.  The accompanying rice was flavorful and mixed well with the sauce as did the selection of nicely cooked vegetables.  It was another delicious plate of food – filled with flavors and textures.  A winner.

Roast duck with dirty rice and tart dried cherry sauce
Roast duck with dirty rice and tart dried cherry sauce
another plate
another plate of duck
Frankie admired the lamp
Frankie admired the lamp
Frankie wanted to ride the seat cover mover
Frankie wanted to ride the seat cover mover

 

For dessert we had the pecan pie that is served swimming in a delicious caramel sauce.  A totally flakey crust holds the sweet, gooey filling and crisp nuts.  A dollop of whipped cream crowns this jewel.  It is definitely a plate licker – yum x2.

After dinner drink menu 1
After dinner drink menu
dessert menu
dessert menu
Frankie admired the dessert menu graphic
Frankie admired the dessert menu graphic
pecan pie
Pecan pie with caramel sauce
another angle
another angle

 

The bread pudding of the day was with seasonal peaches and another winner.  Seasoned with cinnamon, surrounded by a peachy sauce and topped with a slice of fresh peach and whipped cream – it is another lick the plate opportunity.  This is seriously great food.  Yum x3!

Peach bread pudding du jour
Peach bread pudding
other side
other side
Frankie visited with some butterflies
Frankie visited with some butterflies
rooms are joined
rooms are joined
another dining room
another dining room
another dining room
another dining room
Frankie checked out some personal art
Frankie checked out some personal art
James Beard Award
James Beard Award Nomination
Brigtsen's with mentor Paul Prudhomme
Brigtsen’s with mentor Paul Prudhomme
sign lit at night
sign lit at night
Chef Frank Brigtsen and Frankie
Chef Frank Brigtsen and Frankie

 

2 thoughts on “Brigtsen’s, New Orleans, 8/8/17

  1. Looks and sounds like a great place! Thanks for the nice pictures and descriptions to get a good feel for it. Excited to get there some day! Maybe w/Frankie?!!!

    Like

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