• Nuggets and decorated salad
  • Decorated sliced meat and salad
  • Melted cheese and mixed salad
Brigtsen's logo

About us

Chef Frank has been named one of the Top Ten New Chefs in America by FOOD&WINE magazine (1988) and America’s Best Chef: Southeast by the James Beard Foundation Awards (1998). He has also been named Chef of the Year by New Orleans magazine and Restaurateur of the Year by the Louisiana Restaurant Association – N.O. Chapter. Brigtsen’s Restaurant has been voted Top Cajun Restaurant, Top Service, and Top Wine List in the annual Zagat Survey. In 2001, Brigtsen’s received the distinguished Ivy Award from Restaurant & Institutions magazine. In 2016, Brigtsen’s was named one of the Top Ten Restaurants in New Orleans by Brett Anderson, writing for The Times-Picayune newspaper. In 2012, Chef Frank received the Lafcadio Hearn Award from the John Folse Culinary Institute and was inducted into the Hall of Fame by the Louisiana Restaurant Association. In 2016, Chef Frank received the inaugural Paul Prudhomme Award from the American Culinary Federation. Chef Frank’s passion is teaching and sharing through food. For 15 years, he taught public cooking classes at the New Orleans Cooking Experience, sharing his love for America’s greatest regional cuisine. He also teaches Contemporary Creole/Acadian cuisine as Adjunct Professor at the John Folse Culinary Institute at Nicholls State University and serves as the inaugural Chef-in-Residence for the Culinary Arts program at the New Orleans Center for the Creative Arts (NOCCA).


Top Ten New Chefs in AmericaFood & Wine Magazine1988
Chef of the YearNew Orleans Magazine1994
Best Chef: Southeast
Restaurateur of the Year
James Beard Foundation Awards
La. Restaurant Association (New Orleans Chapter)
Lafcadio Hearn AwardThe John Folse Culinary Institute2012
Hall of Fame InductionLouisiana Restaurant Association2012
Chef Paul Prudhomme AwardAmerican Culinary Federation2016

Brigtsen's Restaurant

Five Beans (Superior Rating)Gene Bourg, restaurant critic1986
Five Beans (Superior Rating)The Times-Picayune newspaper,
New Orleans
14/20 ToquesGault Millau1991
Lauriers Du Terroir AwardThe Best of New Orleans1991
Good Value Dining AwardTravel & Holiday Magazinevarious
DiRoNa AwardDistinguished Restaurants Of North Americavarious
Fine Dining Hall of FameNation's Restaurant News1999
94/100Tom Fitzmorris, restaurant critic,
Menu Magazine, WSMB Radio
Top Cajun RestaurantZagat Survey, New Orleansvarious
IVY awardRestaurant & Institutions2001
Humanitarian AwardJames Beard Foundation2006
Top 10 Restaurants in New OrleansThe Times-Picayune/nola.comvarious