NOLA VI

Brennan’s

Reservations were for 6:15, but we arrived a bit early. Brennan’s was established in 1946. That earns the respect to be early. Brennan’s was originally located on Bourbon Street. That is where Breakfast at Brennan’s and Bananas Foster were born. That was the location back in the early 1960s when I first visited. This location on Royal Street is not only new, but also stunningly renovated. We looked forward to our dinner.

We gave our names and apologized for being early. The Maitre d’ said she had no reservation for us. Surprised, we explained that our concierge had made the reservations by phone on Monday. We were sure they should be there. Well, they weren’t. What should we do next? Make reservations for another night? We were running out of time.

The Maitre d’ said she would seat her 6:00 O’clock people and come back to help us. O.K. We found seats and settled in to wait.

When she returned, she offered that there were several Brennan restaurants in the neighborhood, perhaps our concierge had called a different restaurant. We assured her that we had asked for THE Brennan’s and had stood by while the call was made. She said it was of no matter, she could seat us now. Would the courtyard be satisfactory?

YAH! The Courtyard would be great! The night was lovely, the palm trees offered shade and, as soon as the sun set, the cool night breezes and twinkling stars would make the ambience spectacular.

Our waiter introduced himself as Rob and handed us the cocktail menu. Now, I am a Scotch on the Rocks sort of person. Although these cocktail choices sounded exotic, they all sounded too sweet or too complicated. I told him I was leaning toward the Classic Sazerac Cocktail, but had no reference about the taste. It was red. I liked Campari… it was red, and bitter. But this was Sazerac Rye. I knew Rye, from my youthful Rye and Ginger days. It mentioned bitters. I was familiar with bitters, Manhattan days, and Absinthe… which tasted like licorice. But I couldn’t get my taste buds around the combination.

Rob explained that the glass was kissed (rinsed) with the absinthe, the rye was gentle and the bitters broke the sweetness. If I was not happy with the taste, he would bring me a Campari cocktail. Now, that sounded accommodating, so I ordered the classic cocktail of Brennan’s of old… the Sazerac. It was splendid. Dinner at Brennan’s had begun.

For appetizers Sandra ordered the Turtle Soup. Janet said her daughter (who has a pet turtle) would never forgive her, so she ordered Gumbo. My choice was blue crab remoulade with jicama, avocado, and a mango vinaigrette. Scrumptious!

Dinner was more difficult to decide. Everything on the menu sounded exquisite. Janet chose the Smoked Pepper Seared Tuna, Sandra ordered Sauteed Flounder, and I finally decided on the Creole Spiced Lamb Rack. While we waited with great anticipation and sipped our cocktails, we watched other guests being pampered with the table-side preparation of the classic Steak Diane. Such culinary theater! Such rich aromas of brandied beef! Such flaming flare… especially after dark. It was great entertainment for all the senses.

Our dinners arrived in due time. They were magnificent. We were not disappointed that we had not ordered Steak Diane. However, we were able to experience the table-side flambe when we ordered—again a classic—Bananas Foster for dessert.

Bananas Foster was created at Brennan’s in 1951 by Chef Paul. It was named for a frequent diner and close friend of then owner Owen Brennan. The dish has become well known world-wide, but at Brennan’s alone thirty-five thousand pounds of bananas are served each year. It was the perfect finish to a beautiful evening.

As we left the restaurant, we again thanked the Maitre d’ for seating us.  We did wonder if, somewhere elsewhere another Brennan’s was still waiting for us to show up.

(Photos can be found on the facebook page for The Untethered Tourist.  Click on PHOTOS in the header, then click on ALBUMS.  Enjoy!)