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Briquette opens in Warehouse District 

Restaurant focuses on Louisiana and Gulf Coast seafood

click to enlarge Chef Robert Vasquez
opened Briquette.

Photo by Timothy Alexander

Chef Robert Vasquez opened Briquette.

Briquette (701 S. Peters St., 504-302-7496; www.briquette-, a sprawling seafood restaurant, is now open in the Warehouse District.

  Lindsey Jo Vasquez and husband and chef Robert Vasquez and restaurateur Anna Tusa opened it Oct. 5 in the Refinery building, the home of the Rodd Bros. Molasses Refinery in the 1800s. There's a spacious dining room with picture windows offering views of the chefs at work.

  Robert Vasquez originally is from Scottsdale, Arizona, and is known locally for the Southwest-inspired New American cuisine served at Opal Basil in Mandeville. The couple closed that restaurant earlier this year to reopen a more casual version of it in the Warehouse District along with Briquette.

  Briquette highlights Louisiana and Gulf Coast seafood and a section of the menu is dedicated to grilled fish, which on the opening menu included redfish, cobia, halibut, pompano, tuna and snapper.

  Smaller dishes and salads fall in the $10 to $14 range and include a lobster tamale with spicy chorizo, a fried egg and bisque sauce. Lump crabmeat salad is tossed with avocado, pickled mirliton, blue corn crisps and a jalapeno-lime vinaigrette. Grilled octopus and Gulf shrimp and served with tomatoes, cilantro and a lemon-butter broth.

  Larger dishes range from $18 to $26. Broiled boneless short rib is served with bacon risotto, wilted spinach and a Calvados sauce. Cilantro-flecked shrimp come with gnocchi, queso fresco and Crystal butter. A smoked-chili pork tenderloin is served with lump crabmeat, charred romaine lettuce, red peppers and sweet potato mash.

  Briquette is open daily for dinner.


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