My first night in New Orleans, I took a trolly from downtown to Brigtsen’s, a converted house turned into a restaurant in Carrollton, near Tulane. Ambient folk rock music matched the subdued tone of the restaurant, white table cloth but not stuffy. Friendly servers.
Butternut shrimp bisque was smooth, with puréed shrimp bits just large enough to be identifiable in texture. Crystal Hot sauce added a kick (i’m not very familiar with Cajun and Creole cuisine and noticed spice heat and butter or dairy to be a theme during the meal).
The BBQ shrimp, sautéed and paired with a rosemary (sage?), Worcestershire, and garlic sauce was intense and complex, unlike anything I’ve had before. The creole rice cake below it had a crumblier texture than arancini and I preferred it sauceless- I soaked up the sauce with a baguette (mmm… banh mi bread).
The sweetbreads, creamy interior with flour coated brown exterior, were excellent and paired with a mushroom sauce.
And finally, the seafood platter, the “shell beach diet”, five seafood dishes and a slaw. My favorite item was the drum fish, which had large white flakes and was in a jalapeño lime sauce. Cornbread, baked in a mini-ramekin was stellar and topped with a jalapeño smoked corn butter.