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Posted on 5/29/13 at 6:30 pm to doublecutter
Well I won't be a naysayer because I think it would be fantastic, so hopefully someone has been able to figure something out there.
Posted on 5/29/13 at 6:35 pm to doublecutter
I love West End. Thing is, it's my inner 'yat. And I grew up in central La.
Posted on 5/29/13 at 6:54 pm to nolaTiger24
From the new pics on fb, it looks like it will be a great place to grab drinks and not just eat too! Hope so!
Posted on 5/29/13 at 8:04 pm to nolaTiger24
Menu from the website Brisbi's Restaurant :
quote:
Appetizers
BBQ SHRIMP & GRITS – JUMBO SHRIMP SAUTEED IN TRADITIONAL NEW ORLEANS
BBQ SAUCE OVER BLEU CHEESE GRITS
FRIED PROVOLONE CHEESE – HAND CUT AND BATTERED SERVED WITH A
SPICY SMOKED TOMATO SAUCE
SEARED FRESH TUNA – OVER ASIAN SLAW
TOPPED WITH A CHAMPAGNE-WASABI AIOLI
CRABMEAT REMICK – TANGY TOMATO BASED CHILI SAUCE WITH TARRAGON
AND CHOPPED BACON BAKED IN A CASSEROLE
FRIED GREEN TOMATOES – TOPPED WITH CRABMEAT REMOULADE
SEAFOOD STUFFED MUSHROOMS – SHRIMP AND CRAB STUFFING
TOPPED WITH SPICY HOLLANDAISE
MINI VEAL OSSO BUCCO – SLOW BRAISED VEAL SHANK OVER CREAMY POLENTA
TOPPED WITH ROSEMARY AND RED WINE DEMI GLAZE
BOILED SHRIMP with HOUSE-MADE COCKTAIL or REMOULADE SAUCE
SERVED OVER CHOPPED ICEBERG LETTUCE
FLASH FRIED CALAMARI – SERVED WITH GARLIC AIOLI AND
SPICY SMOKED TOMATO SAUCE
BAKED LOUISIANA CRAB CAKES – HORSERADISH CREAM AND BALSAMIC REDUCTION
FRIED LOUISIANA OYSTERS OVER GRILLED ANDOUILLE – WITH HOLLANDAIS
quote:
Entrees
PAN SEARED JUMBO SCALLOPS – BLEU CHEESE GRITS WITH ROASTED SWEET CORN
ROASTED RED PEPPER PESTO SAUCE
FRESH FISH TACOS – (BLACKENED or GRILLED)
CILANTRO-LIME SALSA WITH A TOUCH OF HONEY
FETA CHEESE AND HORSERADISH CREAM SAUCE
SWEET POTATO FRIES
SALMON FLORENTINE – SPICED CREAMED SPINACH AND CRISPY ARTICHOKE
TOPPED WITH HOLLANDAISE
ROASTED STUFFED CHICKEN – CREAM CHEESE, BLEU CHEESE, ROASTED GARLIC
AND FRESH THYME - DRIZZLED WITH GARLIC BUTTER
WITH HAND CUT WEDGE POTATOES
GULF FISH PONTCHARTRAIN – SAUTEED CRABMEAT AND HOLLANDAISE
SERVED WITH ROASTED ASPARAGUS
16oz ROASTED PORK PORTERHOUSE – CANDIED PECANS AND PEPPER JELLY
MASHED SWEET POTATOES
NEW ENGLAND STYLE LOBSTER ROLL – DRAWN BUTTER
PANKO ONION RINGS
NEW ORLEANS STYLE BBQ SHRIMP – “ PEEL AND EAT”
SERVED WITH HOT FRENCH BREAD
SESAME CRUSTED FRESH TUNA – PINEAPPLE TERIYAKI GLAZE
SWEET POTATO FRIES
NEW BASIN BURGER – GRILLED 8oz BEEF – DRESSED WITH APPLEWOOD BACON
WHITE AMERICAN CHEESE, LETTUCE, TOMATO
ONION AND PICKLE ON A TOASTED BUN WITH
BBQ MAYO – HAND CUT WEDGE POTATOES
CRISPY DUCK LEG CONFIT – COCONUT RICE AND FRESH CILANTRO
12oz PRIME RIBEYE or 8oz CENTER CUT FILET
CHOICE OF PANKO ONION RINGS or WEDGE POTATOES
FRIED SEAFOOD PLATTER – CHOICE OF ANY COMBINATION
SHRIMP, CATFISH, OYSTERS, & CALAMARI
FRICKLES AND PANKO ONION RINGS
GRILLED VEAL “LOLLIPOP” CHOPS – MASHED YUKON GOLD POTATOES
MARSALA WINE AND MUSHROOM GRAVY
PECAN CRUSTED FRESH CATFISH – CRYSTAL-LEMON-BASIL BUTTER
MASHED SWEET POTATOES
CRISPY FRIED AIRLINE CHICKEN BREAST – SPICY SMOKED TOMATO GRAVY
MASHED YU
KON GOLD POTATOES
SHRIMP AND ANDOUILLE RAVIOLI – CREAMY TOMATO SAUCE
ROASTED GARLIC AND FRESH BASIL
ENTRÉE SALAD – MIXED GREENS, CUCUMBER, TOMATO, FETA CHEESE
HOUSE-MADE CROUTONS & CHOICE OF DRESSING
TOPPING SELECTIONS: JUMBO LUMP CRABMEAT
GRILLED TUNA, SEARED SCALLOPS
GRILLED CHICKEN or SALMON
BOILED SHRIMP
quote:
Sides & Desserts
SIDES
MASHED YUKON GOLD POTATOES
MASHED SWEET POTATOES
CRISPY PANKO ONION RINGS
SPICED CREAMED SPINACH
ROASTED ASPARAGUS
FRICKLES
HAND CUT WEDGE POTATOES
SWEET POTATO FRIES
DESSERTS
NEW ORLEANS BREAD PUDDING WITH SOUTHERN COMFORT BUTTER SAUCE
CLASSIC CARAMEL CUP CUSTARD
WARM CHOCOLATE CHIP PECAN PIE
AUTHENTIC KEY LIME PIE
BANANAS FOSTER
FRESH BAKED BROWNIE WITH CHOCOLATE GANACHE AND STRAWBERRY PUREE
quote:
Soups & Salads
THE WEDGE – ICE BERG LETTUCE, SLICED TOMATO, CHOPPED APPLEWOOD BACON
CRUMBLED BLEU CHEESE, RED ONION & BLEU CHEESE VINAIGRETTE
CEASAR – CHOPPED ROMAINE, ROMANO CHEESE, AND HOUSE-MADE CROUTONS
TOSSED GREENS – SLICED CUCUMBERS, GRAPE TOMATOES & CHOICE OF DRESSING
CAPRESE – SLICED TOMATO, FRESH MOZZARELLA & BALSAMIC VINAIGRETTE
OYSTER ROCKEFELLER SOUP – FRESH OYSTERS COOKED IN A TRADITIONAL BROTH
WITH ABSINTHE AND A TOUCH OF CREAM
DUCK & ANDOUILLE GUMBO – WITH RICE
quote:
Lunch
“BRISBI’S STUFFED PO-BOYS”
SHRIMP DIAVOLO – JUMBO SHRIMP SAUTEED WITH MUSHROOMS
IN A SPICY TOMATO SAUCE
BBQ SHRIMP – HOUSE RECIPE OF TRADITIONAL NEW ORLEANS BBQ SAUCE
CHICKEN BORDELAISE – DICED CHICKEN SAUTEED IN WHITE WINE AND OLIVE OIL
WITH MUSHROOMS AND FRESH GARLIC
SHREDDED ROAST BEEF – COOKED IN HOUSE SERVED IN A LIGHT GRAVY
HORSERADISH CREAM DIPPING SAUCE
BUFFALO OYSTERS – FRIED OYSTERS TOSSED WITH HOUSE MADE BUFFALO SAUCE
CRUMBLED BLEU CHEESE AND FNELY DICED CELERY
BLEU CHEESE VINAGRETTE DIPPING SAUCE
FRUTTI DI MARE – FRESH CATFISH, OYSTERS, AND SHRIMP SAUTEED WITH GARLIC
SCALLION, AND WHITE WINE IN A LIGHT TOMATO SAUCE
***TRADITIONAL STYLE FRIED SEAFOOD PO-BOYS AVAILABLE ON REQUEST
(SHRIMP, CATFISH, or OYSTER)
ENTRÉE SALADS
CAESAR – FRESH ROMAINE, ROMANO CHEESE, HOUSE MADE CROUTONS
CHOICE OF GRILLED SHRIMP OR CHICKEN
GRILLED CHICKEN AND SPINACH – CANDIED PECANS, DRIED CRANBERRY
ROASTED GARLIC, GRAPE TOMATO, AND BALSAMIC VINAIGRETTE
SHRIMP AND CHEESE TORTELLINI PASTA SALAD – CHILI SALSA RANCH DRESSING
FRIED OYSTERS WITH CHOPPED APPLEWOOD BACON – BLEND OF FRESH SPINACH
AND ROMAINE, ROASTED PEPPERS, GRAPE TOMATOES, SCALLION
BLEU CHEESE VINAIGRETTE
LUNCH ENTREES
TRIPLE STACK BLT WITH SHRIMP DRESSED WITH HONEY MUSTARD
COMBINATION SHRIMP AND CRABMEAT REMOULADE OVER FRIED GREEN TOMATOES
FRESH CATFISH PICCATA – PAN SEARED WITH LEMON, PARSLEY, AND CAPERS
TOUCH OF WHITE WINE AND BUTTER
HERB CRUSTED CHICKEN BREAST SERVED WITH ROMANO CRUSTED BROILED TOMATO
ROASTED GARLIC TOSSED WITH SAUTEED SPINACH
quote:
Brunch
FRESH BAKED WAFFLES:
TRADITIONAL( BUTTER AND HOT SYRUP)
FRESH MIXED BERRIES WITH SWEET DESSERT CREAM
BANANAS FOSTER
CHOPPED APPLEWOOD BACON AND HONEY BUTTER
EGGS
TRADITIONAL BENEDICT
CRAB CAKES BENEDICT
SARDOU – SPICED CREAMED SPINACH, FRIED ARTICHOKE, AND HOLLANDAISE
OYSTERS AND ANDOUILLE BENEDICT
GRILLED SHRIMP AND ASPARAGUS BENEDICT
FRIED or SCRAMBLED SERVED WITH APPLEWOOD BACON, GRITS, AND TOAST
BREAKFAST ENTREES
FRIED CHICKEN WITH COUNTRY GRAVY AND GRITS
HALF FRESH BAKED WAFFLE WITH FRIED CHICKEN AND WARM CRYSTAL SYRUP
STEAK AND EGGS – 8oz RIBEYE WITH 2 EGGS ANY WAY
HOLLANDAISE AND DEMI GLAZE
GRILLED CHEESE WITH APPLEWOOD BACON SERVED WITH TOMATO BASIL BISQUE
BBQ SHRIMP AND BLEU CHEESE GRITS
MINI VEAL OSSO BUCCO WITH BLEU CHEESE GRITS, POACHED EGG
HOLLANDAISE AND DEMI GLAZE
Posted on 5/29/13 at 9:59 pm to ladytiger118
quote:
So happy that West End/Lakefront is getting a restaurant scene. Great location with wonderful views. I will gladly support these two restaurants and hope that Landry's shuts down.
They're supposed to redo the park by where Coconut Beach used to be. I'm hoping this increases our property values in this area.
Posted on 5/30/13 at 12:45 am to ladytiger118
The chef of Brisbi's comes from Pascal Manales. David Difelice. I've never eaten Manales so I cant say if he is any good
Posted on 5/30/13 at 7:28 am to GynoSandberg
I'm excited that the brisbi folks are going to push for a little more exciting bar/drinks set up.
Posted on 5/30/13 at 8:11 am to GynoSandberg
quote:
The chef of Brisbi's comes from Pascal Manales. David Difelice. I've never eaten Manales so I cant say if he is any good
I have nothing against David, but I really hope the food is a couple of notches above Manale.
Posted on 6/12/13 at 8:15 am to medtiger
The bar at Brisbi's has been opening in the evenings since last Friday I believe. Anyone been yet?
Posted on 6/12/13 at 8:25 am to notiger1997
I went this past Saturday for the LSU game.
I like the layout, U shaped bar when you first walk in, with tables surrounding it. The inside is a bit smaller then I thought it would be though, probably 12-14 or so tables. Nice Oyster bar looking out towards the water. Clean modern Decor has a nice feel to it with light blue and gray tiles with probably 20 foot ceilings.
They have two large gararge doors that span most of the lake side of the restaurant, they open up to the huge patio which is about the same size as the inside area. Very nice dock area downstairs that they can do alot with as well.
They said they are hoping to start serving food this weekend. I picture myself having a lot of sunset drinks on that patio.
I like the layout, U shaped bar when you first walk in, with tables surrounding it. The inside is a bit smaller then I thought it would be though, probably 12-14 or so tables. Nice Oyster bar looking out towards the water. Clean modern Decor has a nice feel to it with light blue and gray tiles with probably 20 foot ceilings.
They have two large gararge doors that span most of the lake side of the restaurant, they open up to the huge patio which is about the same size as the inside area. Very nice dock area downstairs that they can do alot with as well.
They said they are hoping to start serving food this weekend. I picture myself having a lot of sunset drinks on that patio.
This post was edited on 6/12/13 at 8:29 am
Posted on 6/12/13 at 8:30 am to nolaTiger24
quote:
nolaTiger24
Good to hear. That sounds like a nice place to undwind on a Friday. Did they have a crowd when you were there?
Posted on 6/12/13 at 8:35 am to Oenophile Brah
quote:
Did they have a crowd when you were there?
Probably 30 or so people around the bar, mixture of people in upper 20's to 50's. All Old Metairie and Lakeview people I knew. My type of crowd with some good looking women
This post was edited on 6/12/13 at 8:39 am
Posted on 6/17/13 at 12:32 pm to TigerWise
Update from Brisbi's Facebook: The countdown is ON! We will officially open on Wednesday for dinner!
Posted on 6/23/13 at 9:49 am to nolaTiger24
Anyone eat here yet?
Will probably go this week.
Will probably go this week.
Posted on 6/23/13 at 10:20 am to mileypie17
Check their facebook page for updates. Apparantly they got slammed last week and have some "kinks" to work out. They were going to cut some hours and go to a shortened menu for a while.
Posted on 6/25/13 at 1:22 pm to notiger1997
Anybody tried it out yet?
Stopped by last friday and the wait was over an hour so I decided to go elsewhere. Thinking about giving it a try soon.
Stopped by last friday and the wait was over an hour so I decided to go elsewhere. Thinking about giving it a try soon.
Posted on 6/25/13 at 1:23 pm to JasonL79
I follow the TF 6 month rule
Posted on 6/25/13 at 1:30 pm to JasonL79
quote:
Stopped by last friday and the wait was over an hour
Damn! I bet the folks at Blue Crab wish they could be open to catch some of this overflow.
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