Dining Out
Brennan’s
There is no finer brunching room than Brennan’s in New Orleans, one of the city’s grande dames of French Quarter dining. Opened in 1946, the restaurant came into business when proprietor Owen Brennan set out to prove Irishmen could cook more than just boiled potatoes. Brennan’s left a mark in the Big Easy years later after inventing the renowned bananas foster.
It continues to be a staple in the city with a menu featuring authentic Creole dishes, eggs hussarde, and this beloved dessert. A cocktail is not required when you breakfast here, but it is strongly recommended by the list of “eye-openers” at the top of the menu and the obvious intention with which each drink is crafted.
A New Orleans mainstay, for example, Caribbean milk punch comes with brandy, cream, and vanilla poured over ice. Whatever you choose, the Roost Bar is happy to serve you and create a memorable experience during happy hour. Brennan’s in New Orleans no doubt maintained tradition while transforming into a modern rendition.
recipes from brennan's in New orleans
Recipes
Pork Shoulder Grillades and Grits
Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional New Orleans […]
Recipes
Bananas Foster
Teetotalers might be in the minority at Brennan’s, even at 8 am, but breakfast’s […]
Recipes
Brennan’s Turtle Soup
Turtle soup at home? Thanks to the abundant supply of amphibian from South Louisiana’s […]
Other
Brennan’s Eggs Hussarde
Make the marchand de vin sauce: In a 2-quart saucepan, melt butter and lightly […]
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