Briquette is a new grub spot in the Warehouse District.
The menu at Briquette is filled with coastal inspired fare. The star of the show? The Visiting Whole Fish. The whole fish is a grilled pompano with fennel slaw, crispy leeks and charred poblano butter. Executive Chef Hosie Bourgeois spoke to us about serving a whole fish.
“We are one of the few places to do a whole fish,” he says. “The presentation makes it a very interactive dish.”
If you’re in the mood for beef, the Peppercorn Crusted Strip is served with charred kale salad, bordelaise and Yukon potatoes.
Anna Tusa, one of the Owners at Briquette, has a vision for Briquette that moves it well beyond a common restaurant.
“The building itself here is part of what makes this place so unique,” she says. “It used to be an old molasses factory in the 1800s.”
And the window to the old molasses factory is still open.
“The beams you see here in the dining room are from the original factory,” says Anna. “Even the tables are made from wood we have salvaged right here on property.”
Anna also thinks that Briquette will become a special place for locals.
“A lot of the people that live in this area have smaller homes,” she says. “That’s why we added spots to plug in your electronics and come hang out for a while. We want it to be a place where people bring their guests for entertaining.”
Speaking of entertaining, the bar at Briquette isn’t holding back when it comes to presentation. The Absinthe Fountain features a large water fountain infused with cucumber and basil. The water is then dripped over a sugar cube and into the absinthe–bottoms up!
Experience all of this and more just down the street from The Mercantile Hotel at Briquette.