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Brigtsen's

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  • Sarah Cory Nov 22, 2002 08:44 AM
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Although Brigtsen's is widely loved, we have eaten there only once, about four years ago, and my meal was disappointing. (Duck so overcooked that I couldn't cut through the bottom layer, served with several different flavors of mush.) That was in the summertime so maybe the chef was on vacation. My husband had a good meal which he said may have been improved by the presence of cute waitresses. At any rate, I have always meant to give the restaurant another try, so we have a reservation there next week for our anniversary.

What are everyone's favorite dishes there? What makes this restaurant so well loved? I want to have a better experience this time around!

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  1. I'm glad you're giving it another try. I've had dozens and dozens of great meals in New Orleans, but dinner at Brightsen's a year ago stands out as probably the most memorable meal I've had there. I liked the casual atmosphere. We arrived early thinking we would take advantage of the early bird special (a great deal) but we ended up ordering off the regular menu. I was having trouble deciding among several starters, one of which was sauteed soft shell crab in muniere sauce. The waitress voluntarily offered to turn this into an entree--two of the best crabs I ever ate, rounded out with roasted red potatoes and some grilled summer squash. The star of the meal, however, was an amazing rabbit gumbo. It still stands as one of the best things I've ever tasted. The roux was dark, almost black, and a very complex, hearty, earthy flavor.

    Hope your upcoming meal there will be great!

    6 Replies
    1. re: SFMike

      I will wholeheartedly second the thumbs up for the sauteed soft shells in meuniere sauce.

      I too got a double portion as an entree. I would have gladly eaten a quadruple portion.

      And yes, the servers were all cute.

      1. re: Bob W.

        Hmmm . . . but, unfortunately, I'm not a huge fan of muniere sauce, and as for gumbo, I'm kind of gumbo'd out (I know, sacrilege, but there you go), so what else?

        1. re: Sarah C
          b
          Beau Nappatee

          I've never eaten there, but I would ask them to subtract the meuniere sauce and, if they can't make it into soft shell almondine, just serve it on toast points with a lemon butter sauce, maybe spinkled with finely chopped parsley. Properly sauteed soft shell crab is too good to be under a heavy sauce (I linger in a traumatic shock whenever I see deep-fried soft shell crab on a menu, don't these people TASTE the stuff they cook). I even have a recipe where you just spinkle the soft shells with lemon juice and broil with the legs up. This my family inhales.

          1. re: Sarah C

            I've had their softshell with a red wine sauce, which was really super.

            Another dish I loved (app or entree) was paneed rabbit in sesame seed batter in mustard sauce, with greens. Yum!

            1. re: Sarah C

              They have a butternut squash shrimp bisque which is just unbelievably good. And I just had their sauteed rabbit en croute, which was also great.

              1. re: Boatman

                Both sound great. I will report.