"Like so many iconic New Orleans restaurants, Brigtsen’s has shifted its business model to meet customer needs during the pandemic. Chef Frank Brigsten now heads up a kitchen where waiters and managers take phone orders; and the line packs gumbo and butternut shrimp bisque by the quart, and boxes whole pies and pans of brownies. Order a quart of shrimp and okra gumbo with andouille sausage, local Jazzmen aromatic rice on the side, for a real treat." - Beth D'Addono
Brigsten’s/Facebook