Brigtsen's occupies a small cottage in the Riverbend section of Uptown New Orleans, owned by Chef Frank Brigtsen and his wife Marna. Frank's culinary path ran through the city's Creole establishment: he apprenticed at Commander's Palace under Chef Paul Prudhomme in 1979, then went on to serve as Executive Chef at Prudhomme's K-Paul's Louisiana Kitchen before opening his own restaurant.
The kitchen uses locally sourced ingredients and is known for dishes like butternut squash bisque, shrimp bisque, and gumbo. Frank Brigtsen won the James Beard Foundation's Best Chef award in 1998, after four consecutive years as a finalist, and the restaurant has been a repeat semifinalist and finalist for Outstanding Service and Outstanding Hospitality in the years since.
Brigtsen's has held a spot on Eater's essential New Orleans list and was named among both NOLA.com's and Where NOLA Eats' best restaurants in 2025.
The kitchen uses locally sourced ingredients and is known for dishes like butternut squash bisque, shrimp bisque, and gumbo. Frank Brigtsen won the James Beard Foundation's Best Chef award in 1998, after four consecutive years as a finalist, and the restaurant has been a repeat semifinalist and finalist for Outstanding Service and Outstanding Hospitality in the years since.
Brigtsen's has held a spot on Eater's essential New Orleans list and was named among both NOLA.com's and Where NOLA Eats' best restaurants in 2025.