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Specialties
Ralph Brennan and Terry White’s iconic pink building on Royal Street in the heart of the French Quarter, recently emerged from an extensive renovation that spared no effort or expense. Eight glamorous dining rooms, each steeped in New Orleans architecture and ambiance, celebrate the opulence of dining in a city where breakfast is taken as seriously as dinner.
Chef Slade Rushing’s innovative Creole menu borrows influences from French and Spanish ancestry with modern updates and distinct seasonal offerings. The fanciful design preserves the famous open-air courtyard and adds a private wine room with an eighteen-foot table milled from a single cypress. Brennan’s old-world elegance inspired dining rooms, and personable, attentive service, create a unique and sophisticated dining experience that lives on in every guest’s memory.
History
Established in 1946.
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.
The restaurant was originally opened in 1946 on Bourbon Street as Owen Brennan’s Vieux Carré, by a colorful Irishman determined to run an haute French restaurant. He did just that, creating culinary history in the process.
In 1956, Brennan’s moved to its current location at 417 Royal Street, into an historic building constructed by the great grandfather of Edgar Degas. In its early days, the structure housed the Louisiana State Bank, served as a private residence frequented by President Andrew Jackson, and was home to the eccentric chess master Paul Morphy. In 1975, Brennan’s suffered a major fire but the restaurant reopened within months.
Ralph Brennan, nephew to Owen, and his partner, businessman Terry White, bought