The morning of the New Orleans Jazzfest, we knew we needed a solid brunch to keep us sustained and jamming. The copious amounts of Southern food we’d ingested up to this point didn’t stop us from making reservations at one of the most iconic restaurants in the city, Brennan’s.
It’s difficult to miss the pastel pink building that trademarks Brennan’s Restaurant. You feel happy walking in the door before you’ve tasted any food. We were sat immediately in a beautiful salmon colored room with European-looking tiled floors, but every room we passed through was beautiful.
I’ve seen many a blogger on Instagram sipping champagne at Brennan’s beautiful back garden, but alas, we had a full day in the sun ahead of us and Paul’s very English skin to protect, so we ogled but returned to our air conditioned dining room.
The grogginess from a night out at Frenchmen Street may have contributed to our slowness to make brunch decisions, but everything on the menu sounded almost too good. Our friendly waiter, full of Southern charm, helped steer us in a few good directions.
Will was the first to order, and he selected the most traditional of the bunch: a cultivated mushroom and arugula omelette. Served with sautéed hon-shimeji, shiitake, and maitake mushrooms, whipped Ryals Farm chèvre, this was not your average omelette. As a mushroom lover, I was pretty jealous.
I ordered the artisanal eggs Benedict with housemade English muffins, Canadian bacon, and a decadent Hollandaise. As far as Benedicts go, this one was top notch. The Canadian bacon was thick and salty, blending perfectly with the creamy sauce.
Paul ordered the eggs Hussarde, a variation of eggs Benedict, but better. The major difference was that this was served with prosciutto instead of Canadian bacon and a marchand de vin sauce, which reminded me of the red wine sauce served with coq au vin. I’d never had this with eggs before, but the tangy marchand de vin complemented the creamy Hollandaise and salty prosciutto. I kept stealing bites!
Kate ordered the Eggs Sardou served with crispy artichokes, Parmesan creamed spinach, and choron sauce. Besides the plate being totally beautiful, this dish was out of this world. I’m not a big fan of creamed spinach but Brennan’s did it right. The crispy artichokes were served as little cakes in replacement of bread and were a great addition.
Last but not least, we ordered the banana foster for the table. Banana foster’s conception is credited to Brennan’s, so we couldn’t visit without trying, despite it only being 10:30 a.m.. Served with bananas, butter, brown sugar, cinnamon, rum, and vanilla ice cream, it was so rich that we happily shared between the 4 of us. The real treat is that they make the banana foster at the table, so we “oo”ed and “ah”ed as the flames shot up from the rum on the burner and the waiter gave us a tutorial. There’s a reason Brennan’s is known for this dessert.
It’s safe to say we were incredibly full.
I pictured this restaurant before I even knew it existed, because it encompasses everything that makes New Orleans so unique. White glove service, family feel, soft pink pastels, and exceptional Southern food.
The Bitches say: A+. You’d be remiss to plan a trip to New Orleans without a brunch at Brennan’s, from the exceptional egg dishes to the world-famous banana foster. They exemplify true Southern cooking and offer a true taste of Nola without selling out like some of their more touristy competitors.
417 Royal St
New Orleans, LA