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Brigtsen's
Cajun & Creole
White tablecloths in an Uptown cottage near a bend in the river, which tells you something about how New Orleans operates. Brigtsen's is a Cajun-Creole restaurant where the chef spent years under Paul Prudhomme absorbing the bayou side of Louisiana cooking, then brought it back to the city and blended the two traditions into something that belongs entirely to this place. The room is unhurried, the menu is not trying to be fashionable, and that combination tends to fill tables with regulars.
The awards strongest first
- The New York Times The Restaurant List
- The New York Times The 25 Best Restaurants in New Orleans Right Now
- Eater 38 Essential Restaurants in New Orleans
One number, weighted & current 77
How we scoreThe dishes from the writeups
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Butternut shrimp bisque
“Dishes like butternut shrimp bisque, puppy drum amandine and roast duck in pecan gravy merge Cajun cuisine and urban Creole cooking in a style that has become as uniquely New Orleans as James Booker’s slippery rhythm and blues.”
The New York Times -
Puppy drum amandine
“Dishes like butternut shrimp bisque, puppy drum amandine and roast duck in pecan gravy merge Cajun cuisine and urban Creole cooking in a style that has become as uniquely New Orleans as James Booker’s slippery rhythm and blues.”
The New York Times -
Roast duck in pecan gravy
“Dishes like butternut shrimp bisque, puppy drum amandine and roast duck in pecan gravy merge Cajun cuisine and urban Creole cooking in a style that has become as uniquely New Orleans as James Booker’s slippery rhythm and blues.”
The New York Times
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