Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.
Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.
Like many South Louisiana stories, this one starts with a party and a pig. Growing up in River Ridge, Alfredo Nogueira’s sprawling family would take any excuse to host big celebrations. These overflowed with the foods of Cuba, the island where many of them were born. There were platters of croquetas and tostones, troughs of beans and rice and, always, at the center, a slowly roasting pig. This was the province of Juan Cazabon, Nogueira’s uncle and king of the feast.
Brigtsen’s Restaurant opened its doors 40 years ago in a small shotgun cottage in the Riverbend neighborhood of Uptown New Orleans. It wasn’t a large place, but Chef Frank Brigtsen felt it was the ideal size for what he envisioned for his restaurant.
“When we approach opening a restaurant, we like to tell a story,” he told me. “What means something to us that we want to share?” Safta is the Hebrew word for “grandmother,” and Safta’s Table is his way of sharing his grandmother’s recipes and the food that he grew up with. Before his grandmother passed away, he spent a lot of time cooking with her and writing down her recipes. “I've held those recipes very close to my heart,” he s
Copyright © 2026 Rouses Markets.
All Rights Reserved.
Sign up for special offers and recipes sent directly to your inbox.
