Located in a charming Victorian Cottage in the Riverbend neighborhood, Brigsten’s is ground zero of Southern Louisiana cooking. James Beard Award winning Chef Frank Brigtsen is at the forefront of the Creole/Acadian cooking renaissance. Chef Brigsten trained under the late Chef Paul Prudhomme and rose to Executive Chef of Prudhomme’s K-Paul’s Louisiana Kitchen before founding Brigsten’s in 1988 with his wife Marna.
The menu changes frequently and is always based on the freshest available local ingredients. Order Brigtsen’s Seafood Platter and get a sample of 6 dishes including: 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 Sea Scallop with Asiago Cheese Grits & Fire-Roasted Vegetable Salsa. Start with a cup of gumbo and save room for dessert – Pecan Pie with Caramel Sauce, recommended.
Chef Frank offers a number of land based recommended entrees including: Panéed Rabbit with Sesame Crust; Roasted Duck with Dirty Rice and Cochon du Lait with Cornbread Dressing.
Marna runs the front of the house and her level of service is superb. Please ask questions and never fear taking your server’s advice.
(504) 861-7610 | 
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Address: 723 Dante St, New Orleans, LA 70118