Brennan's
Restaurant · French Quarter ·
Birthplace of Bananas Foster, fine dining landmark serving Creole cuisine
Birthplace of Bananas Foster, fine dining landmark serving Creole cuisine
"The restaurant’s team mourned sous chef Carl Morgan and honored him at the National Fried Chicken Festival, where he had been perfecting a fried chicken sandwich first for family meal and then with the idea of competing; some of the proceeds from the festival and the sandwich sales are going to support the family he left behind. Owner Ralph Brennan said Morgan “brought an energy to our kitchen that won’t be replaced.”" - Beth D’Addono
"Brennan’s is the fine dining standard in New Orleans. It’s the type of restaurant where you’ll find yourself checking your posture, because you’d hate to slouch, and saying “powder room” instead of bathroom. Servers put on shows when doing tableside bananas foster (a dish that Brennan’s actually invented), and are somehow still able to answer any questions you have seamlessly. The menu changes seasonally, and all of it’s excellent—highlights are the turtle soup, soft-shell crab, and a lobster omelet. They also pour great cocktails, including a perfect Sazerac. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry
"Bananas Foster was born in 1951, when Owen Brennan asked his sister Ella to come up with a dessert for a dinner in honor of Richard Foster, who had been named chairman of the New Orleans Crime Commission. As the story goes, Ella grabbed some bananas and brought in the restaurant’s chef and headwaiter to experiment, a collaboration that resulted in the now-famous dessert of bananas sliced lengthwise and flambéed in dark rum, banana liqueur, sugar, and cinnamon, spooned hot over vanilla ice cream. The tableside show at Brennan’s is nearly as iconic as the resulting dish — and the dessert does not disappoint." - Eater Staff
"At the quintessential New Orleans fine-dining breakfast restaurant, the bloody mary garnishes are kept to the classic New Orleans pickled okra and pickled green bean. The difference with the Bloody Bull, invented at Brennan’s, is in one key ingredient: beef broth. Brennan’s uses beef bouillon these days, mixed with its spicy and complex bloody mary mix, and vodka. Brennan’s is also famous for its brandy milk punch, so be sure to try both." - Missy Frederick
"Brennan’s has been open since 1946, beloved among locals and tourists for Creole staples. And it’s a classic for a reason. You’re treated like royalty here, with chairs pulled, napkins delicately placed on your lap, and your table adequately spruced throughout your meal. What made it famous in the first place is that they invented bananas foster, so of course it’s a must. All the egg entrees are amazing too: hussarde, sardou, benedict, St. Charles, and the lobster omelet cardinal. The seasonal cocktails are always good, but lean into the more old-school breakfast drinks, like the Bloody Bull with housemade Bloody Mary mix, vodka, and beef bouillon, or some New Orleans-style coffee and chicory. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - megan braden perry
