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Started By
Message
Briquette Nola-How is it?
Posted on 4/11/19 at 1:00 pm
Posted on 4/11/19 at 1:00 pm
I saw an article about it somewhere, but I don't recall seeing it mentioned here much. The chef is Guy Sockrider, who has been around a pretty long time.
Has anyone been?
Has anyone been?
5
Posted on 4/11/19 at 1:03 pm to Gris Gris
I've never been. It's a huge place though, so I'm curious to see if ANYONE has.
Posted on 4/11/19 at 1:12 pm to Y.A. Tittle
It always looks empty when I drive by.
Posted on 4/11/19 at 1:25 pm to Gris Gris
We went a few months after it opened and it was very unmemorable. Poor service, not a good atmosphere, and food was just mediocre. I would not recommend.
Tough to survive in the CBD with so many options at that price point.
Tough to survive in the CBD with so many options at that price point.
Posted on 4/11/19 at 1:56 pm to Gris Gris
I live near it and drop in for a drink semi-regularly. Scallop dish is very good; 1 liter of Caymus for $120 is tough to beat.
Like others have said, you have a ton of options at that price point. I would say that most of their business is from conventions.
Like others have said, you have a ton of options at that price point. I would say that most of their business is from conventions.
Posted on 4/11/19 at 2:59 pm to saderade
I drive by every weekday evening and there seems to be very few people dining. It’s a big space. The owners have several other places.
Posted on 4/12/19 at 6:20 am to Gris Gris
Went once because I was fooled by the menu and website. It was terrible. Service was not bad, but the waiter was .... I don’t know, off and kind of obnoxious. Food was not good. Crab cakes were enormous, literally all bread crumbs with maybe three lumps of crabmeat. Rest of the food was so unmemorable I couldn’t tel you what I had.
Craziest part was our entrees arrived, and the owner comes over and starts talking to us. Then stood over us and talked for a solid 20 minutes. Just wouldn’t shut up and leave us alone. He has run other tourist trap type places before, which is really what that place is. It’s fake nice with a menu that looks good with terrible execution. Perfect for mid west tourists and shite.
I will never go back. Too many good restaurants with good food and service to go to places like that.
Craziest part was our entrees arrived, and the owner comes over and starts talking to us. Then stood over us and talked for a solid 20 minutes. Just wouldn’t shut up and leave us alone. He has run other tourist trap type places before, which is really what that place is. It’s fake nice with a menu that looks good with terrible execution. Perfect for mid west tourists and shite.
I will never go back. Too many good restaurants with good food and service to go to places like that.
This post was edited on 4/12/19 at 6:21 am
Posted on 4/12/19 at 8:51 am to BrotherEsau
quote:
Went once because I was fooled by the menu and website. It was terrible. Service was not bad, but the waiter was .... I don’t know, off and kind of obnoxious. Food was not good.
This pretty much sums up my experience there.
Posted on 4/12/19 at 11:18 am to Bleed P&G
What a shame. The website is certainly enticing.
Posted on 4/12/19 at 11:23 am to Gris Gris
Kind of the same experience.
Ordered an old fashioned, got a sazerac. Close enough, but still.
Huge space that is kind of unusual for New Orleans restaurants. Menu and atmosphere feels like a big company runs it and not even a local restaurateur. Food wasn't bad and wasn't great. Menu reads great, but maybe the atmosphere throws off the feel or something.
Ordered an old fashioned, got a sazerac. Close enough, but still.
Huge space that is kind of unusual for New Orleans restaurants. Menu and atmosphere feels like a big company runs it and not even a local restaurateur. Food wasn't bad and wasn't great. Menu reads great, but maybe the atmosphere throws off the feel or something.
Posted on 4/12/19 at 11:47 am to fightin tigers
Sounds like it will have a short life.
Posted on 4/12/19 at 11:48 am to fightin tigers
quote:
sazerac
Absinthe is a deal breaker.
Posted on 4/12/19 at 2:00 pm to Gris Gris
quote:
Sounds like it will have a short life
It's been open a year and a half now.
Shocking with the amount of open tables. Maybe conventions keep it busy
Posted on 4/12/19 at 2:01 pm to t00f
quote:
Absinthe is a deal breaker.
Nah, got no problem with a sazerac.
Posted on 4/12/19 at 2:28 pm to BrotherEsau
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This post was edited on 8/30/19 at 12:11 pm
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