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Jfood in NOLA - Brigtsen's Review

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Jfood in NOLA - Brigtsen's Review

jfood | Aug 26, 2007 09:15 AM

Thanks to all the NOLA chowhounds for their recos and advice. Thought it proper to report back on the trip to bring little jfood to college.

Brigtsens – Located in the Uptown section near Loyola and Tulane, Brigtsens is a converted first floor of a home. There are four dining rooms, each individually decorated. The jfoods liked this place so much that on the one night that they did not have resos they decided to go back for a second visit. The staff immediately makes you feel like you are part of their family. The hostess takes a personal interest in you and your family and by the time you sit, you are totally relaxed and looking forward to a great meal. The menu “changes daily” and there were slightly different choices the two nights. Due to some allergies, we needed to alter one of the dishes and the chef gladly changed a parmesan-crabmeat crusted Tripletail into a shrimp bordelaix sauce (the latter was not even on the menu that night). The food was also outstanding.
Gumbo – dark and rich in the stock and chunks of andouille sausage, rabbit, fish and vegetables. On a cold winter night up north this would make a meal all by itself with a good loaf of bread. This was a perfect 10.
Sautéed rabbit with corn cake and Cajun mustard – ordered as a appetizer, the rabbit was basically the fillet portion of the breast, slightly dredged and sautéed to a crisp light golden brown. Sitting atop a wonderfully moist corn cake and pooled I a Dijon Cajun mustard sauce, this dish was a 9 as there just seemed to be a little something missing for depth..
Tripletail crusted with crabmeat and Parmesan, mashed potatoes and vegetables. The jfoods have never eaten Tripletail and they were fortunate to have it prepared two different ways due to allergies. The first was a wonderful preparation with crab and Parmesan crust topped with a béarnaise sauce. The second was a wonderful shrimp bordelaix sauce that the chef prepared. Served with mashed potatoes (possible the best in the world) and vegetables (which had an Asian influence in flavor). Both of these were 10’s.
Duck with Cherry sauce, mashed potatoes and veggies – The duck is a slow cooked version in which all of the fat is rendered. The de-boned and served with the Asian influenced vegetables and the wonderful mashed potatoes. The skin was crispy, the meat was luscious and there was no fat to speak of, an incredible feat for duck. After two bites when the server arrived to check-in she was more than willing to bring more cherry sauce. Another 10 for this dish.
Drum with shrimp bordelaix sauce – The second night the triple tail was not available so mrs jfood asked for the same preparation with drum. The fish was great, but in comparison to the triple-tail it was not as great, but she still could not stop eating it. She easily gave this dish a 10.
So for the jfood’s the two nights at Brigstens receives a perfect score of 10 for service, food, décor.
Chocolate cake – This cake is prepared daily and the weather definitely plays a part in the texture that the cake takes. On the first night the cake had a slight density to it while on the second night the cake was almost “pillowy” in texture. Both versions were fantastic and both receive a 10 from jfood.
Strawberry w Tres Leche – Quite possible the best “fruit dessert” that jfood has ever eaten. The strawberries were served with a wonderful Tres Leche cake and a mild chocolate mousse topping all of which worked together to make this a perfect 10 in the dessert category for jfood.

Ratings – Food = 10; Service = 10; Décor = 10

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