Brown Butter Depot: Gretna Restaurant Review

After months of anticipation following a change in ownership and concept, the former Gretna Depot has reemerged as Brown Butter Depot, now under the same culinary umbrella as the well-regarded Brown Butter in Mid-City. I stopped in recently with a coworker I often dine with to see whether the revamped space and updated menu lived up to the buzz.

Westbank Dining Atmosphere & Interior

From the outside, the building still retains that cozy neighborhood charm—string lights softly illuminate the outdoor patio, creating a welcoming first impression even on a gloomy, overcast evening. The signage and branding are new, but the soul of the place feels recognizable.

Inside, while the layout largely mirrors the old Gretna Depot, there’s a clear attempt to modernize. The color scheme leans darker and moodier now, with a sleek “Moo Dat” neon sign anchoring the dining area, giving it a cheeky, updated vibe. They’ve extended the bar area as well, adding extra seating and a touch of nightlife energy. That said, I wasn’t particularly fond of the darker interior vibe—it felt like it sacrificed some of the warmth and brightness that made the space more inviting in the past. While I understand the intent was likely to give the restaurant a trendier edge, I personally found it a bit too dim and moody for a casual neighborhood spot.

Pork Rinds Appetizer & First Impressions

My coworker and I ordered pork rinds as an appetizer to share, served with a side of house buttermilk ranch. Now let me say—I love pork rinds. They’re one of my go-to snacks when done right, and I typically prefer them light and airy with a satisfying crunch. While most of these met that mark, a few were so dense and over-fried they felt like they could break your teeth. That inconsistency in texture really took away from the experience.

Flavor-wise, the dish left much to be desired. The skins fell flat, lacking seasoning or any memorable kick. A touch more spice or a bold dry rub could’ve elevated them significantly. Frankly, I’ve had better flavor from a bag of pork rinds off a gas station shelf or grocery store snack aisle.

The accompanying ranch didn’t do much to save the dish—thin, muted, and lacking the tang or herb-forward punch you’d expect from a well-crafted house version. In other restaurants, pork rinds are often paired with more dynamic dips such as spicy pimento cheese, smoked gouda fondue, chipotle-lime aioli, or even a warm beer cheese sauce. A tangy remoulade or a Creole mustard dip could have brought some Southern personality to the table and better complemented the rinds’ texture.

As served, the dish felt like a missed opportunity—something that could easily go from background bar snack to signature appetizer with just a few creative upgrades.

Brunch Burger Review & Comparison to Junior’s

When it comes to burgers, I’ve had my fair share across the city—and few have stood out like the one I had at Junior’s on Harrison. It’s easily one of the best burgers I’ve ever had, with a level of balance, flavor, and quality that’s tough to beat. That said, the Brunch Burger I had at Brown Butter Depot on Sunday now ranks a very close second.

My coworker ordered the BB Smash Burger, featuring cheddar cheese and bacon jam. It’s a straightforward build and looked like a solid rendition of a classic smash-style burger. According to him, the burger delivered on both taste and texture. He thoroughly enjoyed the dish, specifically noting that the bacon jam added a rich, savory-sweet depth that elevated the simplicity of the smash patty.

It was served with a generous portion of fries—crispy and golden, though not particularly distinctive. While the menu listed them as garlic fries, my coworker mentioned he couldn’t detect much, if any, garlic flavor. They came across as standard fries, well-cooked but lacking the advertised seasoning. A stronger infusion of garlic or a fresh herb garnish might have brought those fries more in line with expectations.

I went with the Brunch Burger, which easily stood out as the most visually appealing plate of the evening. Topped with a perfectly cooked sunny-side-up egg, creamy melted brie, smoked bacon onion jam, and a bed of arugula, it made a strong first impression. The flavors followed through—the burger patty was well-seasoned, juicy, and flavorful, serving as a solid foundation for the rich toppings. The brie added a velvety smoothness that paired beautifully with the savory-sweet notes of the bacon jam, while the runny egg yolk tied everything together in a satisfying, indulgent bite. The arugula brought a bit of freshness and slight peppery contrast, though it still felt more decorative than essential.

I upgraded to truffle fries for a small upcharge—a wise decision. Tossed with grated parmesan, truffle oil, and green onions, they delivered the punch of umami I was hoping for. Easily the most memorable bite of the evening.

Lunch Visit to Brown Butter Depot

A few days later, I returned to Brown Butter Depot for lunch, this time with my son. As much as I had enjoyed the burger during my previous visit, I wanted to try something new and also get another perspective on the food.

My son opted for the Bacon Cheddar Burger. He initially raved about it but later revised his opinion, saying it was just okay. He mentioned it might have been better with some kind of sauce—perhaps something like the bacon jam that elevated the Smash Burger. He left a small portion uneaten, so I finished it off. I found the patty had a strong, appealing charbroiled flavor. I added a little roasted garlic aioli to the last bite, which gave it a nice finishing touch.

As for the fries, I commented to him that they looked plain, echoing what my coworker had noted. My son said they weren’t bad and pointed out the parmesan cheese on them, which I hadn’t noticed at first. It was a subtle touch that helped, though the garlic flavor still remained faint.

I ordered the Barbecuban Sandwich—something I wasn’t sure I’d enjoy, as I’ve never been a fan of traditional Cuban sandwiches. Usually, it’s the combination of mustard and pickles that turns me off, giving it a tanginess that I just don’t care for. But Brown Butter’s version knocked it out of the park. The smoked barbecue pork was flavorful without being overwhelming, and the overall profile was balanced and rich, not tangy. I’d go as far as to call it one of the best Cuban-style sandwiches I’ve ever had. As is customary for me, I paired it with the truffle fry add-on, simply because I enjoy them that much.

Consistent Service & Busy Hours

During my first visit on a Sunday evening, the restaurant wasn’t particularly busy and food came out quickly. During my return trip at lunchtime, the dining room was nearly full, but once again, the kitchen delivered. Our food was out within 5 to 7 minutes of placing our order—impressive, given the crowd. This time, our server was Sophia, who did a great job managing a busy lunch rush.

However, just like on my previous visit, there were no condiments on the table. Unlike Shelby, who brought them out unprompted during the first visit, Sophia didn’t notice their absence and didn’t offer any. While we didn’t ask for them, I still believe Brown Butter Depot would benefit from simply keeping basic condiments on the tables. For a restaurant focused on burgers and fries, they shouldn’t have to be requested or remembered.

Competing with Local Favorites

The restaurant is located on Huey P. Long Avenue in Gretna, Louisiana, a growing corridor with plenty of dining options. One such spot is Broski’s Subs, which I’ve reviewed in the past. Lately, though, they seem to be struggling—long wait times, missing menu items, and a noticeable drop in business have made visits less consistent. As much as I’ve rooted for them, it feels like Broski’s is on its last leg. With Brown Butter Depot offering a broader menu, reliable service, and higher foot traffic, it could very well be the final nail in Broski’s coffin.

That said, one thing that sets Brown Butter Depot apart in Gretna is that they are open on Mondays—something that’s surprisingly rare in the area. Very few restaurants in the city open for lunch or dinner at the beginning of the week, so their availability gives them a real edge for locals looking for a quality Monday meal.

Brown Butter Depot Menu Suggestions

The menu at Brown Butter Depot is ambitious and varied—burgers, sandwiches, wings, gumbo, salads, and creative appetizers give diners plenty to explore. A few items I didn’t try this time but would recommend checking out:

• BB Debris Fries – Garlic fries topped with beef debris, gravy, and cheese curds.
• Goat Cheese Salad – Fried goat cheese fritters with bacon onion jam and shaved onions.
• Brown Butter Fried Chicken Sandwich – With collard greens, hot honey, and pickles on a brioche bun.

Desserts also caught my eye, especially the Beignet Fries and Chocolate Grilled Cheese—a playful and Southern spin on comfort food.

Brown Butter Depot is still finding its rhythm, but it’s off to a solid start. The rebranding brings new energy to a familiar location, and while not every dish wowed me, the potential is there. With a few seasoning tweaks and tighter attention to detail, it has the makings of a staple on the Westbank dining scene.

If You Go

Brown Butter Depot
326 Huey P. Long Avenue
Gretna, Louisiana 70053
Phone: 504-510-2797
Hours: Open Monday through Sunday, 11:00 AM – 8:30 PM (Closed Tuesdays)
Website: brownbutterrestaurant.com
Facebook: facebook.com/brownbutterrestaurant
Instagram: @brownbutterdepot