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Oct 21, 2012 11:14 AM

Marigny Brasserie needs Gordon Ramsey!


I am speechless.

Without a doubt the worst meal I have ever had after living in New Orleans for 13 years was last night at the Marigny Brasserie.

They really need to get their act together.

First off they were out of a million different things. I understand this but it was a Saturday night. Plan accordingly. Also, I didn't really need to hear how busy you were over and over on Friday. That is your problem not mine.

Everything was awkward from the start with drinks orders to screwed up drinks and screwed up dishes but the worst possible problem was that the food was not cold, it was ICE cold. Stuffed shrimp with was 100% obvious that the shrimp and stuffing were made during the day then thrown into a steamer. That is fine but make sure it is hot! It wasn't. What is less appealing than icy cold stuffing on a cold dried out shrimp?????

Nice ceasar salad....kidding! Could it kill you guys to throw a couple croutons on it???

Fried green tomato with shrimp remoulade? Are you kidding me? Three super thin sliced of friend green tomato with 4-5 mealy, bait, tiny, canned, shrimp on top with a 3rd of a spoonful of remoulade sauce. Again, EPIC FAIL!!!!!

Some friends were in town and one of the ladies in the group had a wonderful meal there years ago but I suspect if was before the menu change to burgers, po-boys, salads, and pasta.

AWFUL....EPIC FAIL. They should be ashamed!

Their incredible location will keep them in stellar business but I was absolutely SHOCKED at how awful a meal this was.

While watching Hell's Kitchen or Kitchen Makeover or whatever it is with Gordon Ramsey it came to mind again after that meal as I was leaving.....All I could think was they need a complete overhaul from top to bottom.


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  1. Ashame you weren't aware at how low they have sunk. After Daniel Esses left there (now at Three Muses), it has been a steep decline. No way I'd ever go back unless I heard an established restaurant owner had bought the place. Sorry to hear of your experience.

    1 Reply
    1. re: sanglier

      no i wasn't aware. out of town guests choose it and i was along for the ride and did not feel like bullying them into my choice....

    2. One of the worst restaurants in town, largely because the owner is so terrible. Staff turnover and those working there are miserable. They run Groupons to boost business, but it's a terrible waste of an ideal location.

      1. yes we've been posting here about how awful it became years ago; again after Daniel left. i hear the owners constantly muck things up which is why they burned thru exec chefs, and now are flying solo on their own...thus everything from burgers to poboys. a shame because it really wasnt a bad spot, once. then got progressively worse...yet their business seems better than ever.

        not sure if you intended it this way, but fried green tomatoes w/ shrimp remoulade is not a bad dish if done well. its one of the more popular items at Upperline, where the owner is credited w/ inventing it.

        6 Replies
        1. re: kibbles

          Oh yes Kibbles, I love fried green tomatoes with shrimp remoulade. I was blasting Marigny Brasserie for their pathetic rendition of it!

          I emailed them describing the whole experience 5 days ago and I have not yet received a reply!

          1. re: mcegielski

            Do you truly expect a reply? They apparently do just fine what with tourists and locals who haven't heard how far they've fallen.

            1. re: nolala

              Yeah I do. Pathetically poor business practice to not reply to a customer contact through one's website...then again perhpas you are right... they can't get that right either.
              I am still shocked at how AWFUL the food was. I want the calories, money, time back!

            2. re: mcegielski

              they never got back to me either :)

              one of the owners has left, it's one now -- Roland, i think the card on the new built-up hostess tower (whaaa) says.

              1. re: kibbles

                That's interesting. I haven't seen Roland around the neighborhood in a long, long time. Honestly, I can understand their wanting to make their " cuisine" more generic. Nothing wrong with that, you can do it and with effort do it well. They're a very large space in a popular neighborhood, and clearly a lower price point will put fannies in the cahirs

                It's just that a few years ago it became, well, as I've said about other things on this board, "all the Sysco, all the time." There was talk in one of our neighborhood bars about six months ago that the "new" owner would improve things and when I looked at the printed menu on my way to get coffee in the morning, as though they had made more educated and practical choices.

                I even bought a living social coupon to go there and probably will. Having read this, I will more than likely spend as much of it as possible on alcohol which I just double checked is not included.

                Quel dommage.

                1. re: rouxdauphine

                  in that case i think they should do a complete rebrand... to me a "brasserie" offers a certain sort and level of food -- relaxed upscale, solid menu. this shotgun approach is schzicho.

          2. Okay, the owner who used to throw knives at his staff sold it about a year ago. Apparently, the new owners are no better. A shame for the neighborhood.

            1 Reply
            1. re: rouxdauphine

              Hadn't heard about the knife-throwing, but sounds like the same lousy s.o.b. who literally got Doctors Without Borders kicked out of Washington Park post-Hurricane Katrina because they were "hurting his business." Good riddance.

            2. The Gordon Ramsay program, that you are seeking is "Kitchen Nightmares," and it does offer some revelations. We have often (unfortunately) commented that Restaurant ____, needed Chef Ramsay to help them out, though usually that was where there were redeeming qualities, but just not enough to really help the restaurant.

              Have not dined at Marigny Brasserie, but have noted posts indicating a decline.

              Sorry to read of your ordeal - sounds painful.


              3 Replies
              1. re: Bill Hunt

                Someone from the restaurant did call my cell and left a message. sometimes i do not check my messages for a day or two and i will have 5-10 messages stacked up. i was checking messages a few days ago and sure enough i had about 8 messages on the phone i had not heard yet and one of them was "this is so and so from the marigny brasserie, we received your email, please give us a call back at blah blah blah." i am impressed that they actually did reply. i have yet to call them back and i doubt that i will. the meal was now a few weeks ago and i know i will never eat there again unless it is sold and a new concept goes in, the place is nice...the bar is cool (but needs to get stocked and stay stocked not be out of half of everything! same goes for the food).....they just need to revamp all of the food! big time. ugh! i get scared thinking about that meal from that night. booze booze booze....only way to fight off those nasty ice cold stuffed shrimp. blech!!!!!

                1. re: mcegielski

                  I would definitely call them back, and discuss the meal, in all details. Any good restaurant will want to get feed back, either good, or bad.


                  1. re: Bill Hunt

                    I emailed them deep specifics. They have a ton to work on from my notes. I am not picky or fussing having worked many kitchens in my life. It was a disgrace every step of the way except for our server. I feel bad for our server who told us to ask for her when we come in as if it was Galatoire's and you want a regular. ugh! no reason to go back unless starving and everything (including Burger King) is closed! That bad. 0 out of 10.