 Unfairly dismissed as a tourist trap (which, in truth, it was for some years), Broussard's is a perfectly fine alternative if your top choices are booked up.
Chef Gunther Preuss and his wife, Evelyn, own the place, which includes an elegant, formal dining room and a lovely courtyard, and were dedicated even from the early days post-Katrina to reopening their restaurant, even if they had to use frozen, not fresh fish for awhile.
Such a little thing, but recall, "Gunther has a way with crab," claims his press material, and once we stopped giggling over that turn of phrase, we have had to admit it is true.
Chef takes his seafood seriously. Try the appetizer of crabmeat Florentine, which includes spinach and is covered in a brie sauce. Be sure to order the baked filet of redfish Herbsaint (a local anise-flavored liqueur), clever and delicious in its components, which include impossibly sweet crabmeat and lemon risotto. |
