A New Orleans Original Since 1946

Home Place Pastures
At Brennan’s, we know that the quality of our food is only as good as the quality of our ingredients, which, in turn, depends on the care taken by our purveyors. Case in point: the fine heritage breed pork we source from Home Place Pastures, where enlightened animal husbandry practices make a difference in the product on the plate. Marshall Bartlett established this progressive operation on land in Como, Mississippi that his family has farmed for five generations, creating spacious pastures and wooded paddocks where the animals spend their entire lifespan, eating a varied diet of foraged roots and acorns in addition to corn grown for them on the property. This long-term investment in humane handling yields superior flavor and texture, making Home Place Pastures our ideal partner in more ways than one.

Isabelle's Orchard
In a region known for its colorful characters, Brennan’s is pleased to source its citrus from an industrious Frenchwoman who runs her own busy tour company by day, and, on her property just east of New Orleans, also manages to produce the most aromatic Meyer lemons our culinary team has ever encountered. Isabelle’s Orange Orchard is blessed with the rich alluvial soil of the Mississippi Delta and a complete absence of chemicals. Is this why our chefs detect a difference they can see, smell, and taste in the fruit, including more oil in its zest? Whatever the reason, they applaud Isabelle’s broad range of specialty citrus, which brightens menu items from the Satsuma Vinaigrette drizzled over the Avocado Toast, to the Preserved Lemon Butter that graces the Gulf Fish Amandine.

Pelican Produce
When Michelle Posey walks through the door with deliveries from her Pelican Produce company – regardless of what she’s carrying – the collective reaction of the Brennan’s kitchen team is, “These are the best ever!” Michelle and her dad, John Posey, began their enterprise on plots in New Orleans’ lower 9th Ward deemed unsuitable for building, rented for $1-a-year from Habitat for Humanity; they’ve recently bought additional property in Plaquemines Parish to meet growing demand for their stand-out produce. What sets Michelle apart is her uncanny ability to bring out flavor like nobody’s business in a dizzying variety of vegetables, fruits, herbs, and edible flowers. She also has the rare ability to stump our chefs with funky vegetable varieties they’ve never seen – but are always excited to get to know.

Quintin's Natural
When Brennan’s set out to develop an over-the-top dessert to delight guests celebrating birthdays with us, the team was looking not just for festivity [sprinkles in the cake!] and frothy fantasy [wrap it in cotton candy!] – it had to reflect classic New Orleans flavor. That’s where Quintin’s Natural came in, the hyper-local premium ice cream company of Quintin Quinlivan, a retired pastry chef whose passion is creating custom all-natural flavors. We asked for Nectar Soda Ice Cream, in honor of our hometown-favorite sno-ball. Quintin, ever cheerful and totally focused, worked with us to perfect a nostalgic impression of New Orleans-in-a-spoon: a creamy, balanced blend of vanilla and almond – in a shade that is perfectly pink.

Compostella Farm
Twice a week, beautiful young organic greens are brought to the Brennan’s kitchen from Compostella Farm, about an hour away in Picayune, Mississippi. They are the labor-of-love of a thoughtful young couple named Madeline Yoste and Timothy Robb, who immersed themselves after college in the art of organic farming in the Pacific Northwest – then came closer to her hometown of New Orleans to establish a farm of their own. The Brennan’s team loves the unrivaled springy tenderness of Compostella’s baby lettuces, mustard greens, and arugula: triple-washed and a fine foundation for all the restaurant’s popular salads. Madeline brings the bounty in, herself, putting a face on the farm and forging a personal connection between the kitchen and her tidy rows of greens.