Briquette

Briquette Restaurant Review:

About the restaurant & décor: In a city as old as New Orleans, repurposing ancient buildings is de rigueur. Such is the case with Briquette, the Warehouse District restaurant housed in what was originally a 19th-century molasses refinery. Exposed brick walls, an expansive open kitchen and dramatic lighting conspire to make this a rustic yet comfortable atmosphere in which to dine on Gulf seafood and more.

Food & Drinks: Chef Hosie Bourgeois turns out tempting “Contemporary Coastal Cuisine” featuring locally beloved items such as Gulf fish meunière and snapper Pontchartrain topped with crab and hollandaise. The lump crab cake napoleon with grilled maque choux relish is certainly destined to become a signature appetizer, while the pork porterhouse with a blue cheese crust is a first-rate alternative to the mostly seafood menu. The wine list has been thoughtfully produced to complement the fare. And if you have never had fried ice cream or a dark chocolate crème brûlée, it is high time you did.