Brigtsen's Restaurant
Contemporary Louisiana restaurant · Carrollton ·
Modern Creole fare in a cozy Victorian cottage setting
Modern Creole fare in a cozy Victorian cottage setting
"Next year will make 40 years since Frank ç†√, prize pupil of legendary chef Paul Prudhomme, opened this namesake restaurant in a cozy Riverbend shotgun with his wife, Marna. Since then, Brigtsen has become one of the most respected chefs in New Orleans with his modern but familiar Creole cuisine, like New Orleans-style barbecue shrimp with calas, a once nearly extinct fried rice ball that street vendors used to sell near the French Market and at Congo Square." - Beth D’Addono
"There are a bunch of New Orleans restaurants where you can walk in and feel like you’re in another time period. Brigtsen’s is one of them, and they also have both some old-school Creole dishes and a Victorian cottage vibe. That means you’ll see things like veal sweetbreads, pan-roasted pork chops with debris gravy, and broiled Gulf fish with lemon crab sauce. Make a reservation for an anniversary dinner where you’ll hear the knowledgeable waiters talk extensively about what makes Gulf fish delicious." - megan braden perry, zella palmer, team infatuation
"Frank Brigtsen’s personal approach to classic Louisiana dishes can be seen throughout the menu, in items like New Orleans barbecue shrimp with calas, catfish des allemands, and crab-crusted Gulf fish. His gumbo, a Cajun-style chicken and andouille, boasts a rich, dark roux peppered with file." - Beth D’Addono
"Frank Brigtsen is an iconic New Orleans gentleman chef, an inventive Creole cook who apprenticed under chef Paul Prudhomme. He and his wife Marna opened Brigsten’s in 1986 in a homey Victorian cottage in the Riverbend, a remarkable and original restaurant that continues to thrive. The chef’s accolades are too many to mention (he was a Best Chef, South winner in 1998), but his cooking is the real prize." - Beth D’Addono
"Prize pupil of legendary chef Paul Prudhomme, Frank Brigtsen, opened this namesake restaurant in a cozy Riverbend shotgun with his wife, Marna, in 1986. Since then, Brigtsen has become one of the most respected chefs in New Orleans with his modern but familiar Creole cuisine, like New Orleans-style barbecue shrimp with calas, a once nearly extinct fried rice ball that street vendors used to sell near the French Market and at Congo Square." - Beth D’Addono
