Frommer's Review
Unfairly dismissed as a tourist trap (which, in truth, it was for some years), Broussard's is a perfectly fine alternative to some of its similarly well-established peers. And you have to love their post-storm attitude: "We will open up and serve jambalaya if we have to!" vowed owner Gunther Preuss in a CNN interview. "Even if we have to serve frozen fish, I wouldn't mind doing that because we want to open up as soon as possible." You'll be pleased to learn they are back to fresh fish, and even more pleased by the quality, and what a very fine meal can be had here, especially in the lovely courtyard. "Gunther has a way with crab," claims his press material, and once we stopped giggling over that turn of phrase, we had to admit it was true. We suggest the appetizer of crabmeat Florentine, which includes spinach and is covered in a brie sauce. Another of our favorites is 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. Pompano Napoleon (grilled, with pepper-crushed scallops and shrimp, puff pastry, and a mustard-caper sauce) is a signature dish, but with phrases such as "pepper-crushed" and "mustard-caper sauce," one would expect a bit more punch. Many of the desserts are happily heavy and creamy.
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planning your trip.
