Brigtsen's serves up fresh, seasonal Creole dishes in a charming cottage, where top-notch staff and delicious flavors make for a memorable dining experience.
"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, Clair Lorell, Eater Staff
"Frank Brigtsen, prize pupil of legendary chef Paul Prudhomme, 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." - Clair Lorell
"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, Clair Lorell
"Dessert soars at Brigsten’s in Riverbend, where chef Frank Brigtsen excels at elevating comforting home classics, like pecan pie, pina colada bread pudding, double chocolate cake, and lemon ice box creme brulee. Many folks consider his the best pecan pie in town, a caramel-sauced wedge topped with freshly whipped cream." - Beth D'Addono, Clair Lorell
