UptownChef Frank Brigtsen and his eponymous, enchanting Riverbend restaurant have been beloved in the Big Easy for decades. It’s no surprise, then, when you realize that Brigtsen worked for years under Paul Prudhomme himself (see above), which is clearly evident when you experience his elegant, Cajun-inflected menu.

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Everything about it is authentic, from Frank Brigsten and his team to the cozy cottage setting,” say Compton of this Creole-fare classic not far from Tulane University.

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Officially opened in 1986, Brigtsen's Restaurant is one of Riverbend’s foremost destinations for refined Creole cuisine, offering a carefully-curated menu crafted at the behest of James Beard Award winner Chef Frank Brigtsen. There’s a wide array of ultra-flavorful seafood dishes found across the menu, with the wild-caught fried catfish and barbecue-smothered shrimp serving as two particular standouts, but for best results, no visit is complete without a serving of pecan pie, a Brigtsen’s favorite that’s played a star role on the menu for decades on end.

Long a protégé of Paul Prudhomme, chef Frank Brigtsen creates some of the best south Louisiana cuisine you’ll ever taste with a blend of Creole flair and Acadian earthiness. Since 1986, Frank Brigtsen has pleased diners at his quiet, upscale Riverbend restaurant with his unique culinary approach and classic Louisiana cuisine including catfish des allemands, crab-crusted Gulf fish, and New Orleans BBQ shrimp with calas. Desserts are a delight that brings back memories, particularly the seasonal strawberry shortcake.

Chef Frank Brigtsen also started his culinary career as an apprentice under Paul Prudhomme, who helped him and his wife Marna open Brigtsen's in 1986 in NOLA's Riverbend neighbourhood, where he serves classic Cajun-Creole cuisine. "Frank is an excellent cook," says Lagasse, "and I really like his filé gumbo, which is Cajun-style, meaning it has no tomatoes." Cajun gumbo also doesn't include okra. Instead, Brigtsen thickens the stew with filé powder, a ground spice made from sassafras leaves.

These sensibilities merge at Brigtsen’s, a funky spot near the edge of the Mississippi River. Frank Brigtsen, a protégé of Paul Prudhomme, dreamed up a special years ago of sauteed veal crowned with creamed spinach and fried oysters that was so over-the-top yet so right it remains one of my most cherished meals. These days look for shrimp remoulade with guacamole, rabbit in Creole mustard sauce, and scamp grouper with shrimp and corn maque choux, the state’s version of succotash.

We might change things two or three times per week, but certain things never come off the menu,” says Frank Brigtsen, who got his first lessons under Paul Prudhomme at Commander’s Palace back in 1973, spending more than a decade studying Cajun, Creole, and Southern cuisines, before opening his namesake in the mid 1980s. “Our Broiled Fish with Crab Crust and a lemon crab sauce has been on for 35 years. I’d be in trouble if I ever even suggested taking that off.

Brigtsen’s may not appear as outwardly impressive as its more decorative New Orleans contemporaries like Antoine’s or Brennan’s. Within its unassuming front doors, though, lies a novel dining experience that will leave you with a newfound appreciation for Cajun cooking. Infusing delectable Creole ingredients with largely French recipes, Brigtsen’s boasts the best of both worlds, bringing each side of the Atlantic together for one memorably bold flavor profile.

Chef Frank Brigtsen who started this enchanting New Orleans food place Brigtsen’s restaurant in Uptown New Orleans, has been trained under the famous Chef Paul Prudhomme of K-Paul’s Louisiana Kitchen fame. So it was no wonder that this riverbed restaurant soon became a local favorite of Big Easy for its Cajun-inspired cuisine and menu. Since decades Brigtsen’s restaurant has been a favorite New Orleans food place for Cajun and Creole cuisine.

Chef Frank Brigtsen and his wife Marna own Brigtsen’s Restaurant which is in Uptown New Orleans and it’s a great award-winning spot that specializes modern-Creole dishes in an intimate Victorian-cottage setting. Dig into plates like their Broiled Gulf Fish with Crab Crust & Lemon Crab Sauce, Fried Des Allemands Catfish, and soups, salads, and appetizers. They also have a few cake options for dessert that’ll be the sweet to your savory.

Brigtsen's chef/owner Frank Brigtsen is legendary in the region and his culinary prowess superb. Trained with chef Paul Prudhomme for seven years, chef Brigtsen sources many of his ingredients locally, with daily menu specials that are always a good idea. You won't be disappointed by the roast duck or blackened tuna, but don't miss the rabbit and Andouille gumbo, shrimp and grits and pulled pork with pepper jelly glaze.

Brigtsen’s feels a lot like going to a close friend’s home, not only because the restaurant itself is located in what was once an actual house, but also because Chef Brigtsen and his wife Marna strive to make it feel warm and welcoming. And when it comes to warm and welcoming desserts, you once again can’t piece a slice of pecan pie. Brigtsen is famous for his, which is served with caramel sauce and whipped cream.

The first time I had Brigtsen’s gumbo was around 2013, and I’ve been recommending it to everyone ever since. Dining at Brigtsen’s is like going to a relative’s house for the holidays. The restaurant is located in an old home, with separate rooms, a hodgepodge of art and seasonal decor on the walls, the “good” silverware you pull out for special occasions, and a team of kind people who treat you like family.

There were three restaurants in New Orleans at that time that had garnered a perfect five-bean rating from Gene Bourg in the Times Picayune— Commander’s Palace under Emeril Lagassee and his kitchen team, The Grill Room at Windsor Court under Kevin Graham and his classically trained staff, and Brigtsen’s with Frank Brigtsen a six-burner stove, a sous chef, and a dishwasher who also did prep work.

Chef Frank Brigtsen made his bones in the kitchens at the legendary Commander's Palace and K-Paul's Louisiana Kitchen under Paul Prudhomme. His restaurant in the Carrollton neighborhood, Brigtsen's, features his own gourmet spin on Cajun and Creole classics. Try the chicken and andouille filé gumbo, which is beloved among connoisseurs of traditional Creole haute cuisine.

Brigtsen’s Restaurant is one of the best restaurants in New Orleans because they offer a Cajun inspired menu that has people coming back for more every time they visit New Orleans. Brigtsen’s opened in 1986, and they were listed as the “Top Cajun Restaurant” in the 2000 Zagat. Their menu is crafted to meet every cajun craving you could possibly have.

For classic Creole cuisine with modern flair, Brigtsen’s Restaurant in Uptown can’t be beat. Tucked away in a Victorian cottage, the restaurant has won dozens of awards since it opened in 1986. You can’t go wrong with anything on the menu, but the seafood here really shines, as do the game dishes like rabbit and duck.

James Beard Foundation award winner Brigtsen is a delicious addition to this list of the best places to eat as told by locals. Brigtsen is a favorite restaurant that serves creole, cajun and just wonderful local food. Opt to get the Paneed Eggplant Parmesan or the Grilled Beef Filet – both will leave you wanting more.

With tons of salads, soups, entrees, and more, there are lots to enjoy at Brigsten's. Some menu items they serve include Fried Des Allemands Catfish, Pan-Fried Speckled Trout, Blackened Tuna, and Roast Duck. They also have many dessert options if you are a big dessert person.

– Rating: 4.5 / 5 (519 reviews)– Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.5/5), Atmosphere (4.5/5)– Type of cuisine: American, Seafood– Price: $$$$– Address: 723 Dante St, New Orleans, LA 70118-1013– Read more on Tripadvisor

Tucked away in a charming Uptown cottage, Brigtsen’s feels more like dining in someone’s home than a world-class restaurant. Chef Frank Brigtsen, a Paul Prudhomme protégé, crafts seafood-centric Creole cuisine with remarkable precision.

Here’s what one patron says about Brigten’s food: “This had to be one of my favorite dining experiences in New Orleans. We came in without a reservation and the beautiful Marna accommodated us. Everything we ate was delicious.

723 Dante StNew Orleans, LA 70118 +1 504 861 7610 Visit Website See Menu Open in Google Maps. Brigtsen’s Restaurant, which opened in 2003, is a contemporary Louisiana restaurant in the Riverbend neighborhood.

Chef Frank Brigtsen is practically a Cajun and Creole rockstar in New Orleans. And his modern take on traditional dishes always hits home. Expect great service and even better food in this Victorian cottage.

Second only to my mother’s pecan pie, Frank Brigtsen’s version just might be the best ever. Pro tip for making pecan pie at home: toast the pecans before tossing them in with the other ingredients.

Oyster stew, Brigtsen’s (723 Dante St., New Orleans) A reduction of oyster liquor with green onions and fresh oysters. They also make a fine oyster Rockefeller soup sometimes.

- Rating: 4.6/5 (439 reviews)- Price level: $$$- Address: 723 Dante St. New Orleans, Louisiana - Categories: Cajun/Creole, Southern- Read more on Yelp

723 Dante St, New Orleans, LA 70118Phone: 504-861-7610 Visit Website. View this post on Instagram. A post shared by 504tasty (@504tasty)