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what do I order?

k
KBus Feb 19, 2008 02:48 PM

Visiting daughter at Tulane this weekend. We have three dinners planned: Cuvee, Brigtsen's and Bourbon House. A picky eater or two among the crowd. (No duck, rabbit or alligator!) Any recommendations? How about dessert? Thanks!

  1. m
    mikek Feb 21, 2008 08:13 AM

    The duck at Brigtsen's is truly fantastic, as is the venison.

    1. TigerAtty Feb 20, 2008 07:24 AM

      Brigtsen's: Have the more adventurous of the group order the seafood platter and let everyone try. None of it is fried and it gives you a real taste of some of the chef's best dishes. The bisque is wonderful for an app. I had the Broiled Gulf Fish with Crabmeat Parmesan Crust, Asparagus, Mushrooms, & Bearnaise last Saturday and it was masterfully prepared although the potatoes were boring. The creme brulee was perfect.

      8 Replies
      1. re: TigerAtty
        k
        KBus Feb 20, 2008 12:35 PM

        Thanks, I have read other hounds rave reviews of the seafood platter and I was already planning on the bisque. Can't wait!

        1. re: KBus
          j
          JazzyB Feb 21, 2008 06:18 AM

          I personally don't care for the seafood platter although, I can't remember my husband ordering anything else. It's all so subjective. I love the tuna, crawfish etouffe on pepper biscuits (this is an app), unique and quite good Shrimp Remoulade, really good quail app. Softshells are not a regular item but are not to be missed if available. IMO one of the 2 best in Nola. (the other being the killer Tempura Buster crab atop creamy polenta with andouille sauce at August). The bisque is very rich and extremely thick, a cream fortified puree.

        2. re: TigerAtty
          k
          kevin Feb 21, 2008 10:08 AM

          why were the potatoes boring? what were they: mashed potatoes?

          also, their Roasted Duck is always the amazing dish to get.

          The Cafe au Lait creme brulee is pretty darn snazzy too.

          1. re: kevin
            TigerAtty Feb 21, 2008 11:41 AM

            In my opinion, they were an afterthought and lazily prepared. It doesn't take much effort to jazz up mashed potatoes. These were skinned, boiled, mashed and dashed with some butter. Cream, skins, garlic, bacon, or just don't mash the hell out of them; it ain't rocket science... But, as I said, I loved the meal as a whole.

            1. re: TigerAtty
              k
              kevin Feb 21, 2008 11:47 AM

              Has anyone tried the BBQ shrimp w/ calas cakes?

              How's the gumbo? and does it very does he ever serve a duck gumbo? seeing as the roasted duck is amazing,...you get the picture.

              1. re: TigerAtty
                h
                Hungry Celeste Feb 21, 2008 01:46 PM

                Yeah, I'm bored by those garlic mashed potatoes, too. They show up too often as a plate filler, but the chef gives his loyal customers exactly what they want--he'd probably have a riot if he stopped serving those potatoes.

                1. re: Hungry Celeste
                  k
                  kevin Feb 22, 2008 07:38 AM

                  It seemed like the mashed potatoes weren't that garlicky, but have a lot of butter in them almost polenta like if I remember correctly (weird, I realize). And a little bland, but maybe that's the point, nothing seems to go better with the roasted duck and cherry sauce than those potatoes, they almost work as a palate cleanser or apertivo after all that flavorful richness.

                  1. re: Hungry Celeste
                    c
                    chef4hire Feb 22, 2008 05:35 PM

                    I remember taking a cooking class w/Chef Frank and I believe he said a lot of history went into making those mashed potatoes exactly the same every day- so nobody gets disappointed

                    personally- I would eat a shoe on the side of the parmesan crusted drum if it soaked up enough of that lemon beurre blanc

            2. N.O.Food Feb 19, 2008 06:00 PM

              Cuvee - osso bucco deconstructed. It's wonderful.

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