Brennan's
Louisiana
Brennan’s occupies a Royal Street address in New Orleans’ French Quarter, continuing a dining tradition begun in 1946. Its Creole cooking draws on French and Spanish ancestry, combining familiar local preparations with seasonal dishes. Breakfast is a defining part of the restaurant, with dishes such as eggs Hussarde alongside a broader lunch and dinner offering. Bananas Foster remains its most distinctive dessert. Created by chef Paul Blangé in 1951 at Owen Brennan’s request, it brings bananas together with butter, brown sugar, cinnamon, banana liqueur and rum before being flambéed and served over ice cream. Prepared at the table, it turns the end of a meal into a small performance.