A living, breathing museum to New Orleans’ storied past and culinary treasures, Brennan’s is our pick for the city’s best breakfast. It’s fitting that, with the history and air of mystery that envelopes this city, a local restaurant would hold claim to the invention of one of America’s favorite desserts – Bananas Foster. Here, at Brennan’s, that just makes sense. It’s evident that tradition, innovation and excellence has been a part of their DNA since the restaurant’s inception in 1946.
After an extensive renovation, Brennan’s has recently emerged with a new look, paying homage to its past but looking boldly to the future and to what diners expect out of a Louisiana meal. I was a guest for brunch recently, and was seated in one of their eight beautiful dining rooms. Mine, the Chanteclair dining room, was bright and airy – located just inside, on the ground floor, close to the sunny courtyard with its famed turtle pond. Armed with a Bloody Mary, I was ready to dive right into the menu – which was loaded with tantalizing choices to satisfy my hunger early that morning.
Chef Slade Rushing has put together a menu that will make even the most jaded foodie’s mouth water. First, the baked apple is something that will make you stop in your tracks – the cored-out masterpiece is stuffed with pecan-oatmeal raisin crumble and topped-off with brown sugar glaze. Yum. Eggs Sardou here are cooked to perfection, with crispy artichokes and parmesan-creamed spinach. Other favorite choices include: vanilla scented French toast, grapefruit brûlée, crispy fried oyster salad and blue crab dishes.
Brennan’s offers rooms for private events – many with historic photographs of the kings and queens of Mardi Gras’ past gracing the walls. The rooms have been named: The Morphy Room, The Queen’s Room, The Havana Room (amongst others) – all a nod to the history of the building and those who’ve circulated in it over the years. The recent renovation has left this gem near perfect and, combined with the fantastic menu, will ensure its status as one of New Orleans’ best for years to come.