Indulge your sweet tooth with this decadent "special request" item--a sampler platter of Brigtsen's desserts, from rich banana bread pudding to house-made sorbets.
In Short A likeable crew of attentive waitstaff work the restaurant's three small rooms to create a lively yet intimate atmosphere. Regulars pack the tables, especially during the early midweek seatings.Chef Frank Brigtsen puts modern, upscale twists on classic dishes from Cajun, Creole and American cuisine. The menu changes daily, but expect to find everything from rabbit tenderloin in a tangy Creole mustard sauce to broiled Gulf fish in a rich crust of crabmeat and Parmesan cheese.