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Eater Logo

Among the city’s Creole restaurant institutions, Brennan’s now takes the lead with its balance of timeless pageantry and relevant, finely honed cooking. 

Eater - November 13th, 2018

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NOLA.com | Times-Picayune Logo

New Orleans restaurant history, preserved and perfected

NOLA.com | Times-Picayune - October 31st, 2018

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INSIDER Logo

Bananas Foster named one of the best regional desserts in the US

INSIDER - October 26th, 2018

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BRIDES Logo

Bananas Foster featured in "The Dish You Have to Try in Every Popular Honeymoon Destination"

BRIDES - October 19th, 2018

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GQ Logo

How to Cook Bacon Like a Chef

GQ - October 1st, 2018

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The Local Palate Logo

Big Easy Benedicts

The Local Palate - August 1st, 2018

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Tasting Panel Logo

Wine director Braithe Tidwell highlighted in the acclaimed wine magazine

Tasting Panel - July 1st, 2018

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Eater NOLA Logo

The grand dame of Royal Street is so cool with kids that it released its own children’s book covering the 300-year history of New Orleans as seen through the eyes of ten tiny Brennan’s turtles

Eater NOLA - June 27th, 2018

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DatingAdvice.com Logo

Whether you’re going on a date or planning a wedding, you can set the mood by booking a table Brennan’s.

DatingAdvice.com - May 30th, 2018

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The Daily Meal Logo

In New Orleans, one restaurant is synonymous with breakfast: Brennan’s. “Breakfast at Brennan’s” has become shorthand for a quintessential Big Easy ritual: a big, boisterous meal of Creole-influenced egg dishes and other classic New Orleans fare, washed down with a cocktail or three and finished with a tableside flambé of bananas Foster (and, presumably, a nap).

The Daily Meal - May 7th, 2018

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Southern Living Logo

This New Orleans Institution Invented Bananas Foster

Southern Living - April 30th, 2018

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The Advocate Logo

"They don’t build restaurants like Brennan’s anymore."

The Advocate - April 25th, 2018

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New Orleans Magazine Logo

A Topsy-Turvy History of New Orleans & Ten Tiny Turtles earns ★★★★★ - 'Loved it; a new favorite!'

New Orleans Magazine - March 1st, 2018

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Thrillist Logo

"Brennan’s bananas Foster helped establish New Orleans as a serious food town."

Thrillist - March 1st, 2018

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Elite Traveler Logo

"Beneath the illumination of glittering chandeliers and the gaze of ancestral portraits, amid a wealth of Creole silk and damask, mannerly Brennan’s serves the best boozy brunch in the Big Easy."

Elite Traveler - January 1st, 2018

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The Washington Post Logo

"I love the Brennan’s milk punch, more than I want to." - M. Carrie Allan

The Washington Post - December 20th, 2017

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Times Picayune / nola.com  Logo

Brennan's named "Top 10 Best New Orleans Restaurants for 2018"

Times Picayune / nola.com - November 8th, 2017

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Refinery29 Logo

"You'll recognize it immediately by its millennial-pink exterior and fall in love with its equally colorful interior. "

Refinery29 - November 2nd, 2017

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James Beard Foundation Logo

Chef Slade Rushing, Finalist - Best Chef South James Beard Foundation Awards - Monday, May 1, 2017

James Beard Foundation - March 15th, 2017

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Southern Living Logo

The South's Top 10 Best Restaurants 2017 - From long-time favorites to newcomers, our winners show the South’s restaurant scene has never been more exciting.

Southern Living - March 14th, 2017

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Times Picayune / nola.com Logo

Brennan's named to "Top 10 Best New Orleans Restaurants for 2017 by Times Picayune / nola.com restaurant critic Brett Anderson.

Times Picayune / nola.com - December 20th, 2016

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New Orleans Magazine Logo

Brennan's named "Restaurant of the Year 2016" by New Orleans Magazine.

New Orleans Magazine - December 19th, 2016

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Conde Nast Traveler Logo

Brennan's named to "Best Restaurants in the World" 2016 list by Conde Nast Traveler.

Conde Nast Traveler - September 20th, 2016

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Wine Specator Magazine Logo

Brennan's wine cellar honored with Wine Spectator's Best of Award of Excellence 2016

Wine Specator Magazine - July 6th, 2016

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Wine Enthusiast Magaine Logo

Brennan's makes Wine Enthusiast’s 100 Best Wine Restaurants in America of 2016!

Wine Enthusiast Magaine - June 27th, 2016

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The Local Palate Logo

One of Ralph Brennan’s favorite boyhood places to play was the wine cellar at Brennan’s Restaurant, where his aunts Ella and Adelaide Brennan would let him loose while they worked the dinner service. It is fittingly full circle, then, that half a century later, Ralph oversees the French Quarter’s most regal—not to mention spirited—adult play group: breakfast at Brennan’s, a tradition that his uncle, Owen Brennan, established in the 1950s.

The Local Palate - February 1st, 2016

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Times Picayune Logo

Brennan's, a New Orleans classic restaurant, returns to former glory, earns four beans

Times Picayune - December 15th, 2015

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The New Orleans Advocate Logo

After a year of New Orleans’ particular seasons, sizing up the “new” Brennan’s on Royal Street

The New Orleans Advocate - December 14th, 2015

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Food & Wine Magazine Logo

How to Make Best Gumbo Ever -  According to Slade Rushing of New Orleans's revamped Brennan's, the secret to a great gumbo is perfecting the roux. Here, a step-by-step guide on how to do it at home.

Food & Wine Magazine - November 1st, 2015

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Town & Country Magazine Logo

T&C Travel Guide: New Orleans, Louisiana - The best hotels, bars, restaurants, and shops in the Big Easy.

Town & Country Magazine - October 26th, 2015

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NOLA.com Logo

Brennan's: Five Best New Restaurants 2015

NOLA.com - October 21st, 2015

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New York Post Logo

The Best Breakfast Restaurants in America!

New York Post - October 19th, 2015

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Saveur Logo

The Real Bananas Foster with Ralph Brennan - The president of Ralph Brennan Restaurant Group discusses the history and technique behind one of America's defining desserts.

Saveur - October 6th, 2015

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Southern Living Logo

The South's Best Restaurants 2015

Southern Living - September 1st, 2015

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The Telegraph UK Logo

Breakfasts here are as decadent as the dinners. Indeed, Breakfast at Brennan’s is a cookbook and a catchphrase for New Orleans high society. And what breakfasts! Turtle soup, eggs Sardou, egg yolk carpaccio, a croque madame royale that should come with a health warning: a prosciutto, truffle, gruyère cheese and arugula sandwich topped with a duck egg. 

The Telegraph UK - April 21st, 2015

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goop Logo

Though it’s pretty great all around, this Royal Street landmark (it was established in 1946 and has recently undergone a top-to-bottom revamp) is most famous for three things: the house-special brandy milk punch, the elaborate breakfast spread (Creole citrus crepes, crispy veal cheek grillades, escargot omelet…), and the lavish, borderline kitschy decor. 

goop - April 10th, 2015

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Departures  Logo

When Brennan's reopened in November, it was front-page news. 'It's the biggest story in this town since Hurricane Katrina,' says James Carville, the political analyst and New Orleans local, adding that the building 'is the best single piece of real estate in the city.

Departures - March 1st, 2015

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Restaurant Hospitality Logo

As other cities have lost their traditional restaurants as the result of changes in lifestyle, dining, time constraints and a fast-paced world, New Orleans has proudly clung to and supported establishments that stay true to the art of fine dining.

Restaurant Hospitality - February 1st, 2015

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National Geographic Traveler Logo

Brennan's has reconnected with an old flame. Bananas Foster was invented at this New Orleans institution in 1951, and, after the restaurant's 2013 closure and expansive refurbishing, the flammable, rum-soaked dessert will once again light up the French Quarter.

National Geographic Traveler - February 1st, 2015

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New York Times Logo

The busiest meal of the day is still breakfast, which for many customers still begins with a cocktail and ends with dessert. At tableside trolleys inside the many dining rooms, bananas still go up in flames every few minutes.

New York Times - January 1st, 2015

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Elle Décor Logo

Brennan's, the legendary restaurant in the New Orleans French Quarter, has been reborn.

Elle Décor - January 1st, 2015

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New Orleans Eater Logo

The French Quarter's most iconic 16,000 square feet of restaurant is all gussied up with about 350 seats, a handful of taxidermy, and enough Rex trinkets to blow your memaw's mind. Add in new super chef Slade Rushing, a crazy meets classic bar program that includes champagne sabering, and you're pretty much looking at a fool proof date night or family breakfast destination.

New Orleans Eater - December 1st, 2014

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Food & Wine Logo

Caramelized bananas Foster originated at the legendary Brennan's in New Orleans. To transform it into a brunch dish, the restaurant's new chef Slade Rushing bakes the bananas on tender crepes.

Food & Wine - December 1st, 2014

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NOLA.com / Times Picayune Logo

Brennan's of New Orleans reopens with pomp and flaming bananas Foster

NOLA.com / Times Picayune - November 25th, 2014

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