In New Orleans, the breakfast of (drinking) champions, and not for the faint of heart.
When you walk into Brennan’s, they’ll ask you which drink you ended with the night before and they’ll give you the same thing, considering it inconvenient to decrease your alcohol percentage, even in the morning.
New Orleans is a city of excesses and pleasures, and the pleasures of Brennan’s are decidedly excessive – and the breakfast served here at this restaurant in the heart of the French Quarter is taken very seriously.
Founded in 1946 on Bourbon Street by Edward Brennan, it moved to it’s current location on Royal Street in 1956. Brennan’s became famous for its breakfasts and an atmosphere that’s always attracted actors and writers. The first meal of the day – whatever time you have it – begins with an “Eye Opener” (a selection of cocktails they’ve invented themselves) and then goes on for three-courses: something sweet, buttered French bread and then their speciality, eggs.
Brennan’s menu lists 13 different ways of serving eggs, but they’re most famous for their eggs à la Hussarde: poached eggs, biscuits, bacon and a wine-based sauce, or else a turtle soup. And the meal ends with the “banana foster”: a flambé banana prepared with cane sugar, cinnamon and banana-flavoured liqueur. Oh, and they’ll ask whether, along with your coffee, you’d enjoy some wine with your breakfast.
417 Royal Street, New Orleans
Tel. +1 504 525-971, Website