NEW ORLEANS (AP) — Enter New Orleans’ French Quarter on the uptown end of Bourbon Street, and the legacy of Owen E. Brennan Sr. becomes immediately clear.
On your left is Ralph Brennan’s Red Fish Grill. A few doors down is Dickie Brennan’s Steakhouse and, nearby, his Bourbon House seafood eatery. Dickie’s latest, Tableau, sits near St. Louis Cathedral.
Mr. B’s Bistro (Cindy Brennan, managing partner) is at Iberville and Royal streets, while SoBou, another Brennan project, has opened next to the tony W hotel. There’s also the venerable Commander’s Palace over in the Garden District.
Of course, you could always drop by the spiritual base of the dynasty at 417 Royal St., home of bananas Foster, sumptuous courtyard breakfasts, and dinners of fresh seafood or prime meats awash in what one glowing review called “a Niagara of familiar sauces — hollandaise, meuniere, marchand de vin, bearnaise and choron.”
But you won’t get in. Not even with a reservation.
Brennan's Restaurant — “A New Orleans Tradition Since 1946” — is closed, the latest shoe to fall in 40 years of headline-grabbing family discord and costly litigation over matters of control, money and use of the family name.
Golden lettering that once spelled out “Brennan‘s” has been pried from the 18th-century pink town house on Royal, leaving gray gashes in the stucco and, perhaps, an even deeper wound in the psyche of a city keen on its culinary history.
Brennan’s the restaurant — and the Brennans themselves — have always been about more than dining. Their establishments launched celebrity chefs such as Emeril Lagasse. Family members founded the star-filled Mardi Gras parade Bacchus and have worked to promote the city’s tourism industry as a whole.
That there have been quarrels is hardly news in New Orleans, but when word of the closure at 417 Royal hit websites and social media, it raised anew questions about the future of the hallowed site and the Brennan legacy.
“The fact that it closed amid family squabbles is just kind of unseemly,” says Bret Thorn, food editor of Nation’s Restaurant News magazine.
“It’s just such a great, great institution,” says Tim Zagat, co-founder of the Zagat restaurant guide. “With the spaces inside, the famous dishes that they created. It would be a shame to lose it.”
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The gastronomic dynasty began in the 1940s on Bourbon Street. Owen E. Brennan owned the Old Absinthe House bar when, according to New Orleans lore, he opened his namesake restaurant in part to answer a challenge: Fellow restaurateur “Count” Arnaud Cazenave jokingly questioned the ability of an Irishman to run anything better than a hamburger joint.
Owen Brennan succeeded with fine cuisine, powerful cocktails, imported wines and promotional savvy. He pushed chef Paul Blange to create a banana-based dessert because New Orleans was a major importer of the fruit. While other establishments focused on the dinnertime experience, Brennan promoted “Breakfast at Brennan's,” featuring a courtyard view and rich egg creations.