BROUSSARD’S
How does a nearly century old restaurant stay on the public’s radar? Well, Broussard’s allows the menu to do the talking. Inspired by the original owner Joseph Broussard’s formal Parisian culinary training, his namesake restaurant continues to serve a hybrid menu of native Creole fare with distinctive French dishes. The saucy-titled Oysters Menage à Trois present a trio of bivalves topped with andouille, Gruyère and crabmeat respectively.
The overtly French menu relies heavily on the Gulf’s abundant offerings for its seafood heavy dishes but don’t overlook the land options because the wild mushroom dusted ostrich filet is a thing of beauty.