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Tuesday, October 10, 2017

Briquette opens in the Warehouse District

Posted By on Tue, Oct 10, 2017 at 4:14 PM

click to enlarge Lobster tamale with spicy chorizo, fried egg and bisque sauce is served at Briquette, which is now open at 701 S. Peters St. in the Warehouse District. - PHOTO BY HELEN FREUND
  • PHOTO BY HELEN FREUND
  • Lobster tamale with spicy chorizo, fried egg and bisque sauce is served at Briquette, which is now open at 701 S. Peters St. in the Warehouse District.

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

The restaurant, from owners Lindsey Jo Vasquez and husband and chef Robert Vasquez and restauranteur Anna Tusa, opened last week, on Oct. 5. 

The building, which sits on the corner of St. Peters and Girod streets, is part of the The Refinery building, once the home of the Rodd Bros. Molasses Refinery, which occupied the structure in the 1800s.

A huge dining room faces a large, glass-encased kitchen, where Vasquez and his team fire up long list of dishes inspired by the Gulf coast.

click to enlarge Chef Robert Vasquez - COURTESY ROBERT VASQUEZ
  • COURTESY ROBERT VASQUEZ
  • Chef Robert Vasquez
Robert Vasquez, who is originally from Scottsdale, Arizona, made a name for his Southwest-inspired New American cuisine at Opal Basil in Mandeville, which closed earlier this year. The couple is re-locating the restaurant – a more casual Opal Basil offshoot - on the same block in a smaller space within the week.

At Briquette, a slightly more upscale and contemporary seafood restaurant, Louisiana and Gulf Coast seafood are highlighted, and a section of the menu is dedicated specifically to grilling a variety of fish, which on the opening menu included redfish, cobia, halibut, pompano, tuna and snapper.

Smaller dishes and salads, which mostly fall in the range of $10-14, include a lobster tamale framed with spicy chorizo and topped with a fried egg and “bisque” sauce; a lump crab salad with avocado, pickled mirliton, blue corn crisps and a jalapeno lime vinaigrette; and a dish of grilled octopus, Gulf shrimp, tomatoes, cilantro and a lemon buttered broth.

Larger dishes – most of which fall between $18 and $26 – include a broiled boneless short rib with bacon risotto, wilted spinach and a calvados sauce; cilantro-flecked shrimp with gnocchi, queso fresco and a Crystal butter; and a smoked chili pork tenderloin served with lump crabmeat, charred Romaine lettuce, red peppers, and sweet potato mash, among others.

Briquette is open daily for dinner. For more information, visit the restaurant's website here.

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