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Oct 25, 2017 - Feb 27, 2019
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“Giants of Jazz: Art…

Oct 23 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Briquette Now Open in Warehouse District

Media Contact:

Christine Rigamer, APR
Gambel Communications
504.324.4242 (o) | 281.793.3206 (c)


Briquette Now Open in Warehouse District
Contemporary Coastal Restaurant Offers New Culinary Destination


New Orleans, LA. (October 5, 2017) - Contemporary coastal has arrived in the Warehouse district with the grand opening of Briquette (701 S. Peters St.). Under the helm of established restauranteur Anna Tusa and Executive Chef Robert Vasquez, Briquette puts seafood at the center of the restaurant's dining experience.

A plethora of seafood dishes dominate the menu from small plates like the lobster tamale with Jubilee Farms beef chorizo, a fried egg and bisque sauce to signature entrée dishes like the broiled sea scallop with cheddar grits, a green tomato chili salad and a balsamic butter reduction. Whole redfish and whole snapper are just two of many fresh fish options available hot off the 18-square foot charcoal grill in Briquette's open kitchen.

The menu meets a sweet finish with a series of desserts including a fried creaux-nut with bacon chocolate shavings and blueberry syrup and a tres leche cheesecake with cinnamon apple raison confit and cajeta sauce. These treats pair effortlessly with Briquette's upscale coffee service which, in addition to the traditional coffee offerings of an Americano or a cappuccino, includes caffeinated libations such as the Italian coffee - a blend of Italicus Liqueur, basil syrup, espresso cream and lemon zest.

"We are excited to bring Briquette to the Warehouse District and to be working closely with Executive Chef Vasquez to transform our vision for Briquette into reality," said Tusa, Director of Operations "It's exciting to embark on this new partnership with Executive Chef Vasquez and expand our footprint to such a dynamic neighborhood."

Located on the corner of S. Peters and Girod Street on the ground floor of The Refinery building, Briquette brings new life to the former Rodd Bros. Molasses Refinery - the original tenant of the building in the 1800s. The restaurant pays homage to the building's history through subtle details in its contemporary design, including the use of reclaimed wood for all the tabletops in the dining room. The carefully curated menu of hand-crafted cocktails includes similar tone of nostalgia with its Refinery Mojito - a light cocktail with fresh mint & lime, Steen's CaneSsyrup, Goslin Black Seal Rum with a touch of Gosling ginger beer.

"The curated menu at Briquette spotlights fresh coastal flavors in a warm and welcoming environment," said Executive Chef Vasquez. "Everything from the cocktails to the seafood complements where Anna and I have been and where we're headed here in New Orleans."

Vasquez's culinary career spans three decades and kitchens all over the world from Arizona to Bermuda to Beijing, China. Vasquez most recently owned and operated Opal Basil in Mandeville before teaming up with Tusa - a veteran of the restaurant industry with more than 20 years' experience running and managing popular eateries like the New Orleans Creole Cookery in the heart of the French Quarter. Briquette is the first joint venture for Tusa and Vasquez. Later this month, the duo plans on opening Opal Basil (719 S. Peters Street) just a few doors down from Briquette.

Briquette is now open for dinner service Sunday - Thursday 5 - 10 PM, and Friday & Saturday 5 - 11 PM. Reservations can be made by calling 504-302-7496 or via OpenTable. For more information, visit Engage with Briquette on Facebook.

About Briquette
Briquette brings coastal contemporary to New Orleans' Warehouse District with a robust menu of seafood dishes, expansive wine list and full bar with handcrafted cocktails. Briquette is a joint venture between established restauranteur Anna Tusa - owner of New Orleans Creole Cookery - and acclaimed Executive Chef Robert Vasquez. For more information, visit