Brennan’s, New Orleans, LA Report #125


The last time I ventured into the French Quarter to dine at a fine New Orleans restaurant I had a less than good experience (Report #100), so I figured I’d give it another try.  This time the results were MUCH better!

“Breakfast at Brennan’s” is a world famous New Orleans tradition. They have several unique breakfast dishes, and if you’ve ever had Bananas Foster, this is where it was invented.   But forget breakfast.  I came here for dinner.

Brennan’s is located on Royal St., one block south of the world famous Bourbon St.  From the outside the place doesn’t look like much, but once you’re inside, wow.  It’s beautiful.  I asked the waiter how many dining rooms they had and as he started naming them I lost count at 7.

After they brought out a delicious, hot, soft, loaf of bread and nicely softened butter, they brought out a little garlic crostini with a salmon mousse on it and a little caviar, compliments of the chef.  It’s the little things like that that make you appreciate a place, and it was yummy.

I’ve had their turtle soup before and it’s delicious, so I decided to go with their seafood gumbo first, then a dish called Tian of Crab, then a Stuffed Pappardelle for my entrée and bread pudding for dessert.

The gumbo was excellent.  Nice dark roux, great flavor and loaded with oysters and shrimp.

Then that crab thing came out.  If I was a cartoon you would have seen a big question mark pop up over my head.  They describe it as “Louisiana jumbo lump crab, mint remoulade, tomato concasse, jalapeno-tomato gelee”.  So the base was this clear, gelatinous stuff, then there was crab meat on top of that, covered in a tomato concoction with some sliced radish.  My first bit I was thinking, “Why’d I order this”?  By my last bite I was thinking, “that was pretty tasty”!  But next time I will try a different appetizer.

The Stuffed Pappardelle was also an odd dish.  The pasta was rolled around shredded lamb and the pomegranate molasses jus (as they described it) had a strong worcestershire sauce flavor, which I loved.  Very good dish.   The only complaint I could have was that the portion could have been a little bigger, with more lamb.

I ordered a cup of coffee for dessert and they brought out a French press type pot.  The waiter told me let it steep for 10 minutes and he’d come back and press it.  Impressive.  And very good coffee.

Then the bread pudding came out.  This wasn’t a traditional bread pudding, but a bread pudding like dish , consisting of a custard with pieces of bread in it.  It came with a Sazerac Rye Whiskey Crème Anglaise and a Chantilly Brandy whipped cream.  This could have possibly been the BEST dessert I’ve ever had in my life.  Easily the best bread pudding.  I’m sorry I ordered it.  If they have bread pudding in heaven this is what they’d have!  I’ve got to be good now.  Dammit.

Just when I thought it was all over and I was paying the check the chef sent out a complimentary pecan praline.  Just like my mom used to make.  Delicious.

Don’t come to New Orleans and not dine at Brenna’s.  I give it my highest recommendation!

417 Royal St., New Orleans, LA  70130  Ph: 504-525-9711

Blaine 8-12-2018

4 thoughts on “Brennan’s, New Orleans, LA Report #125

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