A mixed group of brightly clad tourists and smartly dressed regulars. More temperate seasons send diners to the sunny courtyard. Service is relaxed and attentive.
Brennan's trademark breakfast cocktails ("eye openers") and upscale egg-related dishes make for a decadent (if pricey) midday meal. Sophisticated and butter-rich French Creole dishes dominate. Eggs Nouvelle Orleans is a deliciously simple concoction of sauteed crabmeat topped with brandy bechamel sauce. Other classics include eggs Sardou (with artichoke bottoms, creamed spinach and hollandaise) and eggs Hussarde (topped with marchands de vin sauce, shallots and demi-glace). The kitchen offers multicourse brunches with nearly identical names (typical Creole breakfast, typical New Orleans breakfast, traditional Brennan breakfast). If you opt for one, double check before your server heads for the kitchen.
Pros: rich, yummy food
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