Dining out in New Orleans would not be complete without a visit to the world famous Brennan's Restaurant.

While New Orleans is known for its wonderful array of fine restaurants, Brennan's sets itself apart with a vast menu of French Creole delicacies. "Breakfast at Brennan's" has become a tradition for local New Orleanians and visitors from all parts of the globe; however, the restaurant is also recognized as an outstanding choice for both lunch and dinner. Dinner recently received the highest rating from the New Orleans Times - Picayune newspaper, 5 beans out of 5. Enjoy Bananas Foster, a Brennan’s Restaurant creation, and other culinary phenomena.

A culinary phenomenon since 1946, Brennan's Restaurant in New Orleans has created some of the world's most famous and imaginative dishes which continue to give great pleasure to millions of discerning customers and visitors to New Orleans.

Brennan's Restaurant continues to receive culinary accolades from countless food critics, national publications and visitors around the world. It has also received the coveted Wine Spectator Award in recognition of its 35,000-bottle wine cellar.

Owen Edward Brennan, founder, influenced the course of New Orleans gastronomy as the culinary renaissance man of his time. His vision of what fine dining should be is paralleled at Brennan's today.

Brennan's scrumptious breakfast menu offers entree items from Crabmeat Omelette topped with Hollandaise Sauce to the nationally popular Eggs Hussarde, a Brennan's original.

Dinner at Brennan's is a romantic experience, complete with table top candlelight while gas lights flicker in the courtyard. The extensive selection of entrees includes fresh local seafood, baby milk-fed veal and prime succulent beef--Trout Nancy, Veal Kottwitz and Tournedos Chanteclair, to name a few.

For both breakfast and dinner, a finale of Bananas Foster, Brennan's world-famous creation, is a must. This renowned dessert is an international favorite and is the most requested item on the restaurant's menu.

Breakfast at Brennan's is a dining experience not to be missed! A must see on your next visit to New Orleans!

The property was originally given the number 215 by Adrien de Pauger. In 1721 he designed the original city, now known as the French Quarter, and assigned lot 215 to Baron Hambourg to whom it had been granted by the Superior Council.

The first transaction of the Royal Street property on record occurred on December 3, 1794, when Gaspar Debuys and Huberto Remy purchased the land from Angela Monget. On December 8, just five days later, the great fire of 1794 destroyed more than two hundred buildings in the city, including whatever buildings existed at 417 Royal Street.

During the Spanish rule of Louisiana, Don Vincente Rillieux, the great-grandfather of the French artist Edgar Degas, bought the land from Debuys and Remy. The purchase occurred on January 8, 1795, exactly one month after the fire. Records show that Debuys and

The two story structure as we know it today was built by Don Vincente Rillieux in 1795. After Rillieux died, his widow, Dame Maria Fonquet Rillieux, gave the property to her son-in-law, Santiago Freret. On June 2, 1801, Freret relinquished the title to Don Jose Faurie for 8,650 Mexican pesos.

Faurie not only resided in the handsome new mansion but maintained it as his place of business. On January 26, 1805, Faurie sold his residence to Julien Poydras. As its president, Julien Poydras converted his Royal Street structure into the newly organized Banque de la Louisiane, founded on March 11, 1804, by Governor W.C.C. Claiborne.

The bank was the first financial institution to be operated in New Orleans as well as in all of the territory secured by the United States through the Louisiana Purchase of 1803. Extensive renovations of the building by the bank included the addition of an intricately designed wrought-iron balcony railing with the bank's LB monogram, a compelling example of ferronnier’s art that still exists within the structure today.

In 1819, after the original Louisiana Bank had outlived its charter, the ground floor of the building was occupied temporarily by the Louisiana State Bank. On October 5,1820, the liquidators of La Banque de la Louisiane sold the property to Martin Gordon, a socially prominent Virginia gentleman and clerk of the United States District Court.

The Gordon family was noted for its lavish hospitality. The family home soon became the center of fashionable Creole social activities. Gordon was active in the politics of the day and a friend of General Andrew Jackson. General Jackson was the guest of honor at many lavish banquets staged at the Gordon home. After Andrew Jackson became President, he appointed Martin Gordon to the office of Collector of the Port of New Orleans in appreciation of Gordon's generosity and hospitality.

Unfortunately, in 1841 the Gordon Family met with financial reverses. The building was seized by the Citizen's Bank and sold at auction by the sheriff. Judge Alonzo Morphy, a former state attorney general and a member of Louisiana's high court, purchased the building.

Judge Morphy's son was Paul Charles Morphy, the celebrated American chess master. Known around the world as a young genius, Paul Morphy was only ten years old when he mastered the intricate game. He defeated Europe's foremost chess champions, as newspapers touted his feat of playing eight contestants at one time while blindfolded. Judge Morphy even designed a huge chess board on the floor of one of the upstairs rooms in the mansion for his son's pleasure.

The chess master, Paul Charles Morphy, died in his Royal Street home in 1884. In 1891, his brothers and sisters sold the mansion they had inherited.

The property then passed to several owners, including William Ratcliffe Irby. Irby, who acquired his fortune in tobacco, dairy products and banking, was a member of the Board of Administrators of Tulane University. He was deeply interested in many philanthropic endeavors and primarily in the preservation of the historic French Quarter. As a result, Irby donated his property at 417 Royal Street to Tulane University in 1920.

Over the years, Tulane University leased the property to a number of tenants. The Patio Royal, a popular spot for debutante parties and other social functions, was the last tenant before its conversion into the world-famous Brennan’s Restaurant

Owen Edward Brennan rented the property from Tulane University in 1954. Under the guidance of Owen's architects, Richard Koch and Samuel Wilson, as well as the Vieux Carre Commission, the building was completely renovated.

On April 3, 1975, a raging fire severely damaged and ceased operations at the Royal Street establishment. Amazingly, Brennan's was restored to its original splendor and resumed business in less than six months. Almost ten years later in 1984, Owen's three sons, Pip, Jimmy and Ted, purchased the building from Tulane University.

Today the building features twelve elegantly decorated dining rooms, with a total capacity of 550 patrons. What was once the slave quarters of the pre-Civil War mansion has been converted into Brennan's stellar, award-winning wine cellar. Exquisite dining surrounds a romantic patio with huge magnolia trees, lush foliage and a picturesque fountain, while its structure remains one of the most historically significant buildings in the French Quarter.

Appetizers

Southern Baked Apple with Double Cream

Berry in Season with Double Cream

Creole Onion Soup     Oyster Soup Brennan     

New Orleans Turtle Soup

Entrees

Eggs Sardou - Poached eggs on artichoke bottoms nestled
in a bed of creamed spinach and covered with Hollandaise sauce

Eggs Bayou Lafourche - Poached eggs atop Andouille
Cajun sausage and Holland rusks.
Topped with Hollandaise sauce.

Eggs Benedict - A traditional dish of poached eggs atop Holland rusks and Canadian bacon, Topped with Hollandaise sauce.

Eggs St. Charles - Poached eggs atop delicately fried trout
with Hollandaise sauce.

Eggs Hussarde - (A Brennan's Original)
One of the dishes that put "Breakfast at Brennan's" on the map. Poached eggs atop Holland rusks, Canadian bacon and Marchand de Vin sauce. Topped with Hollandaise sauce.

Oysters Benedict - Fresh Gulf oysters fried to perfection and served on Canadian bacon with Hollandaise sauce.


Shrimp Sardou - Deliciously spicy fried shrimp atop
sliced artichoke bottoms nestled in a bed of creamed
spinach and covered with Hollandaise sauce.

Eggs Ellen - Grilled filet of salmon topped with poached eggs and Hollandaise sauce.

Eggs Owen - Fine beef hash, then add poached eggs and top
with Marchand de Vin sauce.

Eggs Shannon - Poached eggs atop fried trout, served in a bed of creamed spinach and topped with Hollandaise sauce.

Eggs Portuguese - Flaky pastry shells filled with freshly chopped tomatoes sautéed in butter with parsley and shallots. Topped with poached eggs and covered with Hollandaise sauce.

Eggs Nouvelle Orleans - Poached eggs served on a bed of lump
crabmeat topped with a brandy-cream sauce.

Desserts

Bananas Foster - A Brennan Creation and now World-Famous. Bananas sautéed in butter, brown sugar, cinnamon and banana liqueur, then flamed in rum. Served over vanilla ice cream.
Scandalously Delicious!

Crepes Fitzgerald - A Brennan Creation. Crepes filled with a delicate filling of cream cheese and sour cream served with a
topping of strawberries flamed in Maraschino. Scrumptious!

Classic Key Lime Pie - Perfectly tart and sweet at the same time, topped with fresh whipped cream

Creole Chocolate Suicide Cake - A Chocoholic's Fantasy

Each recipe has been home tested to ensure its accuracy. Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 by 11-inch book also includes photographs of the restaurant's elegant decor and surroundings.

Significantly Breakfast at Brennan's, and Dinner, Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. At Brennan's inception, Owen Edward Brennan established the same standard of excellence nurtured today by his sons, Pip, Jimmy and Ted. Undoubtedly, he devoted his life to the restaurant that influenced the course of New Orleans gastronomy. In appreciation, Owen's sons dedicate Breakfast at Brennan's and Dinner, Too to their father's memory.

Order your Cookbook Today!

Gourmet Foodplaza Privacy Policy

We take the protection and proper use of your personal information seriously. We do not share customer information outside of our
company unless it is necessary to provide you with our products or services, or if we are legally required to do so.
Your name, address, email or phone number will not be sold, rented or given to any other company.

All products offered have a convenient, Secure Online Ordering System.
For Information on Restaurants you can E-mail us at info@gourmetfoodplaza.com

Copyright 2001 by   All rights reserved