Brigtsen’s in New Orleans Revisited. We always save the best for last. Don’t you? So for the last night of our 50th Anniversary Celebration trip we went to Brigtsen’s in New Orleans. It is always our special last night. We look forward to it and then when that night arrives it is also bittersweet, because it means we are leaving New Orleans the next day.
Me and Chef Frank Brigtsen
Brigtsen’s in New Orleans Revisited
We have been to Frank and Marna Brigtsen’s gem of a restaurant in the River-bend neighborhood of New Orleans many times. It is our absolute favorite place in a city jammed full of incredible restaurants. For us, it is almost always where we have our final meal of vacation there. The only exception was the time we celebrated New Year’s Eve in New Orleans. Now that we have been to NOLA enough times to know our way around we headed up St. Charles Avenue instead of getting on I-10. I just love going passed Loyola University and all of the magnificent mansions that line the street, one more beautiful than the next. Funny thing was it actually seem faster than taking the highway.
When we entered the charming house that is actually a restaurant we were immediately welcomed warmly by Marna Brigtsen. And after a brief conversation about mutual friends we were seated in the dining room. Brigtsen’s is composed of a few small dining rooms because they have kept the space as it was when it was a residence. Each room has it’s own charm but the one we were in is our favorite and each time we dine in it we feel like we are in the home of friends.
Butternut Shrimp Bisque
Rabbit Tenderloin with Andouille Parmesan Grits Cake, Spinach and Creole Mustard Sauce
The cutest thing happened when our server introduced herself. She wished us a happy anniversary and then sprinkled metallic confetti all over our tablecloth exclaiming that “Now it’s a real celebration!”. So cool. Then we were handed menus offering Frank Brigtsen’s fabulously creative seasonal dishes so that we could make our selections. In keeping with our trend of only ordering appetizers we started off with a soul warming bowl of Butternut Shrimp Bisque. This creamy purée of shrimp, onions and butternut squash was garnished with lots of well seasoned Gulf shrimp. Next we shared the fabulous Rabbit Tenderloin with Andouille Parmesan Grits Cake and Spinach wading in a pool of tangy Creole Mustard Sauce. Brigtsen’s was actually the first place that we dared to try rabbit and we order it, in some form or other, each time we go there.
Sea Scallops with Fontina Cheese Grits and Fire-Roasted Vegetable Salsa
Veal Sweetbreads with Potato Leek Cake, Mushrooms, Capers ad Lemon Roasted Garlic Butter
For our second course we shared the sweet, succulent Sea Scallops crowned with Fire-Roasted Vegetable Salsa that sat atop creamy Fontina Cheese Grits; and the wonderfully savory Veal Sweetbreads with Potato Leek Cake, Mushrooms, Capers and Lemon Roasted Garlic Butter. At Brigtsen’s every plate of food, whether it is an appetizer or entrée is well thought out and composed of many elements that enhance the flavors of every bite.
New Orleans BBQ Shrimp with Shrimp Calas which is a Creole Rice Fritter
And for our last savory dish we shared the New Orleans BBQ Shrimp that was accompanied by Shrimp Calas which is a Creole Rice Fritter and rich tasting BBQ sauce that required us to use bread, spoon, shrimp, basically anything we could to get every last drop of goodness from the plate.
The Best Pecan Pie Ever!
Lemon Ice Box Crème Brûlée
And what celebratory meal would be complete without dessert? For me it had to be the best Pecan Pie on the planet complete with luscious caramel sauce and a candle to make a wish on. And for Steve, lemon lover that he is, it was the Lemon Ice Box Crème Brûlée also with the requisite candle. But truly the proverbial icing on the cake was that Frank Brigtsen came out of the kitchen to wish us a happy anniversary. As many times as we have dined there this was the first time we had the opportunity to get to know this amazing chef and humanitarian. And we are very proud to now be able to consider him a friend!
So sad that we only had a week to spend in our beloved New Orleans. Next time we hope to be able to spend several weeks there in our RV, living, cooking and dining like locavores.
