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Seafood Gumbo

Knocking down walls to let in natural light brightened the restaurant’s ambiance while maintaining its core structure, and hiring Executive Chef Slade Rushing to update Brennan’s kitchen did the equivalent for its food. A Mississippi native, Rushing earned acclaim at restaurants in New York and New Orleans for modernist dishes like Oysters Rockefeller Deconstructed. At the same time, he can throw down a dark-roux seafood gumbo as if he had spent his life on the docks. Rushing was a natural fit for a historic restaurant looking for a reboot. “I’m always walking a tightrope here, respecting tradition while pushing forward,” the chef says. “Brennan’s is a story that’s already been written. I’m just writing my chapter.”

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