Last summer, we were introduced to one of New Orleans’ most iconic restaurants, Brigtsen’s. This charming Uptown restaurant is owned and managed by Chef Frank Brigtsen and his wife, Marna. Brigtsen’s has been serving classic New Orleans cuisine since 1986, and 30 years later it’s as fabulous as ever. With a seasonal menu featuring local ingredients, we just had to pop in and see what Frank Brigtsen was up to this Fall.
Let’s just say, New Orleans, you’re in for a tasty surprise (or two).
Ordering at Brigtsen’s is never an easy task, because you’ll want to get literally everything on the menu. Last Friday, we had two menus to pick from, making the task even more difficult. In true Babes & Beignets fashion, we ordered a little bit of everything.
We were greeted by Chef Frank Brigtsen who filled us in on the latest addition to the Fall menu he’s been hard at work perfecting: housemade meat pies with a orange Creole mustard sauce. We were honored to be the first taste testers!
No words. We devoured the warm, flakey, and savory pies in about 30 seconds. On to the next Brigtsen’s dish!
After #GumboGate, we’ve been on the quest for NOLA’s best gumbo. We found it. The Filé Gumbo with Rabbit & Andouille Sausage will warm you up from the inside out and will put a big smile on your face.
After the gumbo and a giant loaf of bread with whipped butter, we had to at least pretend to make some healthy choices. Anything that includes guacamole will obviously be a Babes favorite. Behold the Marinated Shrimp Salad with Guacamole, BBQ Corn Chips, Tomato & Pickled Sweet Peppers. Simple and refreshing, this is the perfect salad to start off a memorable meal.
The one thing you can never leave without eating: Brigtsen’s Seafood Platter (aka the “Shell Beach Diet”). This is not your ordinary seafood platter y’all and nothing is deep fried #YAS
This platter has everything a Nola babe could dream of: Grilled Drum Fish with Shrimp & Jalapeño Lime Sauce, Shrimp Cornbread with Jalapeño Smoked Corn Butter, Baked Oyster LeRuth with Shrimp & Crabmeat, Baked Oyster Rockefeller, Shrimp & Napa Cabbage Cole Slaw with Roasted Jalepeño Dressing; and Stuffed Shrimp will make you feel a thousand times more blessed for living in New Orleans.
When it was time for dessert, Uncle Frank had another surprise for us. The first serving of his Fall bread pudding: Piña Colada Bread Pudding.
We also sampled a lemon bar cheesecake with a blueberry sauce. Pastry Chef Emily Pfeifer is a baking genius.
After one of the best meals we’ve ever had, we headed back to the kitchen to meet the wonderful Brigtsen’s Krewe. A big thanks to each and every one of you guys for being so amazing. #TeamWorkMakesTheDreamWork
If you haven’t been to Brigtsen’s, you need make a reservation now. Be sure to say hello to our favorite New Orleanian for us, Chef [Uncle] Frank Brigtsen.
Babes & Beignets