In 2013 the famous Brennan’s in New Orleans, open since 1946 (since 1956 at its present location), closed abruptly in a foreclosure. But by the end of 2013 it reopened after a change of ownership (from one branch of the Brennan family to another branch) and a major remodel. Last November I returned to New Orleans and had breakfast at Brennan’s again (having dined there last in 2010). I am happy to report that Brennan’s is better than ever, with a well done remodel, great service, and improved food. Here is an update of my original post on Brennan’s from 2013.
Garden Patio Room – photo by Dean Curtis, 2016
The new owners spent an estimated $20 million on the remodel. I love the pink and green color scheme (the building is still signature pink) in the main dining room, the Garden Patio Room, which overlooks the patio through large windows. It looks to me like a 1940s or 1950s room, with its green tufted semi-circular booths and trellised walls, Mardi Gras themed paintings, and wonderful lighting, but it’s actually all new.
chandelier by local artist Julie Neill – photo by Dean Curtis, 2016
In the front of the restaurant there is a new dining room with peach walls, framed paintings, a Mexican tiled floor, and windows overlooking Royal Street (the restaurant didn’t have front windows before). After passing that dining room you pass the host stand and then into the expanded bar & cocktail lounge, featuring a large mirror with hand painted tropical birds that reflects the view through windows of the patio, a copper-topped bar with bar stools in mauve, and lamps over the bar that resemble bird cages.
cocktail lounge & bar – photo by Dean Curtis, 2016
There are also four private dining rooms upstairs and the wine cellar dining room downstairs for private functions. And lastly, there is the courtyard for alfresco dining.
courtyard – photo by Dean Curtis, 2016
This time for breakfast I had the classic Creole dish Grillades and Grits, veal medallions pounded flat and grilled (traditionally they are pan-fried so this was a lighter variation), served with what I would call grit sticks (Brennan’s calls them grit fries), brown veal jus, an egg, and topped with greens. To drink I had their Caribbean Milk Punch (Mt. Gay Black Barrel rum, Buffalo Trace bourbon, cream, nutmeg, and vanilla) and a pot of their delicious, dark, and rich coffee with chicory.
Grillades & Grits – photo by Dean Curtis, 2016
Don’t forget to save room for Bananas Foster, which was invented at Brennan’s!
The Jab and friends at Brennan’s – photo by waiter, 2016
Brennan’s
417 Royal St, New Orleans, LA 70130
(504) 525-9711
Open Mon-Fri 9:00am – 10:00pm, Sat-Sun 8:00am – 10:00pm
Bananas Foster, indeed!