For nearly seven decades, Brennan's has charmed the palates and hearts of patrons with its splendid ambiance, impeccable service, and authentic Creole cuisine. Masterful dishes like Bananas Foster and Eggs Hussarde are Brennan's originals, imitated across the globe.
Brennan's today is a dazzling display of New Orleans's illustrious past persevering in the present. We invite you to come visit and experience classic Brennan's traditions like Breakfast at Brennan's, table-side dining, bananas foster, Happy Hour at the Roost Bar, and more.
History
A New Orleans Original Since 1946
When Owen Brennan, the beloved proprietor of the Old Absinthe House, was teased by Count Arnaud that an Irishman's culinary skills ended with boiled potatoes, he was determined to prove him wrong. In 1946 he opened Owen Brennan's Vieux Carré Restaurant on Bourbon Street, where Bananas Foster, Breakfast at Brennan's, and history were made in the process.
Learn About our History
Bananas Foster
Invented at Brennan's of New Orleans
In the early 1950's, Owen Brennan decided to name a dessert after his friend and fellow member of the Metropolitan Crime Commission, Richard Foster. At the time, Owen's younger brother, John (Ralph Brennan's Father), was running "Brennan's Processed Potato Company," a produce company with a surplus of bananas. Owen asked his sister, Ella, and Chef Paul Blangé, to come up with a new dessert using these bananas.
What they came up with is now the world famous Bananas Foster. The dish was originally invented at Brennan's Vieux Carré Restaurant on Bourbon Street, across from The Old Absinthe House. Bananas Foster's popularity did not fully take off until Brennan's began "Breakfast At Brennans' with Fosters as a signature dessert.
Breakfast at Brennan's
A New Orleans Original since 1946
Brennan's has been holding court as the paramount French Quarter institution of morning meals for over 70 years, "Breakfast at Brennan's" coming to signify unlimited choice and day-long indulgence. Staples like the Baked Apple, Turtle Soup and Eggs Hussarde anchor the classically Creole menu, while our chef marries these with updated takes on decadent breakfast dishes. After all, breakfast is the most important meal of the day…
Tableside Dining
Flambé, as the French say!
The nouvelle-Creole cuisine of Brennan's is ideally adapted to classic French tableside service. Guests can indulge in meals prepared by the talented front-of-the-house team, on a cart tableside, featuring dishes like Soft Scrambled Truffled Eggs, Steak Diane, Seasonal Crepes Fitzgerald, and Brennan's signature Bananas Foster, flambéed before your eyes atop the mobile gueridon.
Turtles at Brennan's
The Motha's and the Otha's
As "Breakfast at Brennan's" has become part of the common parlance -- so will "Turtles at Brennan's." And no family pet of Brennan's could go unnamed, Ralph, Haley, and the Brennan's team tapped into the traditions of New Orleans cooking and its French roots, choosing first the harmonious names of the five "Mother Sauces" of classical French cuisine, so essential to New Orleans fare. But five more names were needed. In the distinctive local lingo, the good Louisiana Samaritans dubbed them "The Muthas and the Othas," the "othas" bearing the names of five other sauces that complete a New Orleans menu.
Follow their courtyard antics and adventures on twitter @brennansturtles
