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Brigtsen's or K-Paul's?

belma79 Jul 4, 2011 06:48 AM

Hello. I can't decide between the two restaurants and hope this wonderful board can help! I went to NOLA last year and had wonderful meals at Dante's Kitchen, Boucherie and Mr B's. This time I'm only passing through for one night and want to go somewhere new, but also somewhere unmistakably New Orleans, i.e. a restaurant that can only exist in NOLA. I've narrowed it down to Brigtsen's and K-Paui's, but really can't decide which one to pick up. What's the opinion here? Thank you so much.

Dante's Kitchen
736 Dante Street, New Orleans, LA 70118

8115 Jeannette St, New Orleans, LA 70118

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  1. s
    shanefink RE: belma79 Jul 4, 2011 07:05 AM

    They couldn't be any more different. K-Paul's is loud and bold and the food is heavy on sauce, seasoning, flavor and the portions are huge. The service is spotty, but it's generally better than most of the other places in the FQ. Brigsten's is homey, subtle and relaxed. The food can be amazing, but since the menu changes frequently, you never know if you are going to get exactly what you want. The service here is usually very good. Either way, you are going to get a meal that is unmistakably New Orleans, but I would probably choose based on the ambiance that I want on that evening.

    1. j
      Jeff_NO RE: belma79 Jul 4, 2011 11:45 AM

      You definitely can't go wrong either way, but I prefer Brigsten's. I think the quality is a bit more consistent there with Frank in the kitchen most every night. The fact that you're looking for something "unmistakably New Orleans" tends to make me lean towards Brigsten's too. To me, Brigsten's epitmomizes fine contemporary New Orleans cuisine. All the traditional elements are there, but many dishes are updated in interesting ways. Two highlights are the duck and "The Shell Beach Diet" which is Brigsten's spin on the traditional seafood platter.

      K-Paul's menu is more rooted in Louisiana country-cajun style, with fewer creole elements. The blackened tuna (if available) is not to be missed.

      If it matters to you, you might find K-Paul's to be a touch less awkward if you're dining alone. When I'm by myself, I tend to prefer a louder, bustling restaurant (K-Paul's), to a more intimate experience (Brigsten's). However, Marna will certainly make you feel right at home at Brigsten's, so it's more a matter of preference.

      Enjoy your brief stay in New Orleans!

      1. h
        hazelhurst RE: belma79 Jul 4, 2011 11:55 AM

        While there may be nothing "on point" in Acadiana regarding K-Paul's, it has never, to me, been an only-in-New Orleans place. It is an importing of out-of-town foods...it has some cross over, sure, but I see it as a Louisiana restaurant, not a "New Orleans" one. Brigtsen's is closer to what I think you are looking for.

        Brigtsen's Restaurant
        723 Dante St, New Orleans, LA 70118

        1 Reply
        1. re: hazelhurst
          belma79 RE: hazelhurst Jul 4, 2011 12:38 PM

          Thank you so much everybody! I was leaning towards Brigtsen's anyway, but now I'm completely convinced. I think it's what I'm looking for as well (and I can always leave K-Paul's for another visit....). I also talked today to a colleague whose husband worked with Frank Brigtsen when he was a trainee chef in New Orleans and said I must go there as well! Thanks again and I'll be sure to report back

          Brigtsen's Restaurant
          723 Dante St, New Orleans, LA 70118

        2. Bill Hunt RE: belma79 Jul 4, 2011 05:54 PM

          While I do enjoy Chef Prudhomme's fare, I am a much bigger fan of Chef Frank Brigtsen's.

          I also agree that the nature of the two restaurants, is normally very different, and that is another reason that Brigtsen's appeals more to me.



          Brigtsen's Restaurant
          723 Dante St, New Orleans, LA 70118

          4 Replies
          1. re: Bill Hunt
            belma79 RE: Bill Hunt Jul 5, 2011 12:33 PM

            Thanks Hunt, always happy to hear your thoughts. I'm sure I'll enjoy it!

            1. re: belma79
              sanglier RE: belma79 Jul 7, 2011 09:04 PM

              Four of us went to Brigsten's tonite. We had: shrimp remoulade with deviled eggs and corn relish; shrimp butternut squash bisque; Des Allemands wild-caught catfish with jalapeno tartar sauce; redfish with shrmp mouselline sauce and wild mushrooms; paneed rabbit with spinach and creole mustard sauce; veal picatta with ratatouille; and the decadent (as if the previous weren't!) "unfried seafood platter". After much protesting and groaning, we split the strawberry shortcake and peerless pecan pie. Now, I'm sure K-Paul's is still stellar, but this place? This service staff, this quaint environment? It's Brigsten's in this matchup of heavyweights.

              1. re: sanglier
                belma79 RE: sanglier Jul 8, 2011 06:16 AM

                wonderful review! thanks. i'll report back as well.

                1. re: sanglier
                  GroovinGourmet RE: sanglier Jul 14, 2011 10:00 PM

                  Yum! Went to K-Paul's once and will never return. Food was only OK and we got way too much 'tude from the staff. I cannot imagine a trip to NO without at least 1 meal at Brigtsen's. One of my favorite restaurants anywhere!

                  Brigtsen's Restaurant
                  723 Dante St, New Orleans, LA 70118

            2. toitoi RE: belma79 Jul 15, 2011 02:09 PM

              Poated this a few days ago, after visiting NOLA:

              On Saturday night, after a half-hour taxi ride from the Quarter and $20 poorer,(You can take the St. Charles trolley for $1.25 to the last stop.) I arrived at Brigsten’s. Ordered a French 75, another drink I’ve never drunk, and had the rabbit tenderloin to start. I’m not partial to fried foods, which is how it was cooked, but enjoyed the grits cake and sauce it was served with. A glass of Sauvignon Blanc accompanied their seafood platter. The drum fish was perfect, as were the four other bites that came with it. Unfortunately, the fifth, the shrimp cornbread with jalapeño’s was too heavily salted. Pecan pie followed - a dessert that is to die for.

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