Dickie Brennan's Restaurant Empire
Get to know Dickie Brennan of New Orleans’ legendary restaurant family.
At a Glance
- Dickie Brennan & Company was founded in 1991 by Dickie Brennan, a trained chef and third-generation member of the Brennan family, whose work alongside Chef Paul Prudhomme at Commander's Palace in New Orleans helped introduce Cajun and Creole cooking to a national audience.
- The restaurant group operates several New Orleans establishments, each serving traditional Creole and Cajun flavors with a modern twist.
- Fishermen can take part in the group's Catch and Cook program, bringing their own fresh catch to a restaurant for the culinary team to prepare.
Few cities tell their story through food quite like New Orleans. Here, every meal is steeped in tradition, shaped by generations of chefs who have transformed local ingredients, family recipes and bold flavors into a world-renowned culinary culture. Dickie Brennan's family of restaurants carries that legacy forward, inviting visitors to experience everything from timeless Creole classics to contemporary interpretations of Louisiana favorites. Whether you're planning your first visit or returning for another taste of the city, these iconic restaurants offer an unforgettable way to experience the heart and soul of New Orleans.
Restaurants by Dickie Brennan & Company
Bourbon House Seafood & Oyster Bar
Since its opening in 2002, Bourbon House Seafood & Oyster Bar has received national attention, making a spot on Esquire Magazine’s list of Best New Restaurants and earning the title “one of the best people-watching perches in the city” by The New York Times. The menu specializes in seasonal local seafood and classic Creole fare.
Of course, live music in the Lobby Bar is not to be missed while sipping their famous Frozen Bourbon Milk Punch or sampling New Orleans' largest collection of American whiskeys. Bourbon House is also the home of the New Orleans Bourbon Society, which hosts regular whiskey events and tastings, craft cocktail lessons, and dinners hosted by master distillers from Jim Beam, Jack Daniel’s, Buffalo Trace, Maker’s Mark and others.
Dickie Brennan's Steakhouse is an award-winning French Quarter institution where guests are treated to a grand dining experience and classic New Orleans hospitality. Choose from a menu of high-quality cuts and dishes that feature Louisiana seafood like shrimp, crab, oysters and fish from the Gulf. Enjoy a front-row seat to Louisiana's iconic flair and order a dirty martini, old fashioned or Manhattan prepared tableside. After all, Louisiana is home to America's first cocktail, the Sazerac.
Dickie Brennan's Tableau
Dickie Brennan's Tableau is located in the heart of the French Quarter and offers a variety of seating options through three stories. Enjoy traditional French-inspired New Orleans cooking on the balcony with a view of Jackson Square, or in the picturesque courtyard for an authentic New Orleans dining experience.
Also owned and operated by the company are Acorn and The Commissary Market + Kitchen. Located in the Louisiana Children's Museum, Acorn offers a menu fit for both the young and the young at heart using herbs from the museum's edible garden, plus a kids culinary lab (think professional-grade play kitchen) and cooking series.
In New Orleans' Garden District, The Commissary offers a dine-in experience with sandwiches, salads, shareable small plates and more, as well as a market stocked with prepared items for those on the go.
Q&A with Dickie Brennan
Q: Is there a family tradition you’ve incorporated into your restaurants?
A: The cornerstone of my family’s success is hospitality. We’ve always tried to make diners feel welcome, and one example of this is buying an after-dinner drink for people dining alone. This is a family tradition that has been carried on for generations.
Q: When it comes to your restaurant menus, what's the dish you never tire of?
A: Turtle soup and bananas Foster…what can I say? I was hooked at a young age.
Q: Share an insider’s tip about making the most of a dining experience at one of your restaurants.
A: Listen to your servers! We spend a lot of time educating our front-line staff. Before every shift, our chefs meet with servers to tell them what just came in and is extra-special. Depending on the season, we’ll have off-menu specials like soft-shell crabs, sweet jumbo lump crabmeat and Gulf shrimp.
And an insider tip from us: Fishermen can take advantage of Dickie Brennan & Co.'s Catch and Cook program, which lets them bring their freshest catch into one of their restaurants for their culinary experts to create a masterpiece just for you.
