We are glad the hottest part of the year is finally over for many reasons, but Brennan’s of Houston’s new seasonal menu might be the tastiest reason of them all.
For more than five decades, Brennan’s of Houston has been serving up stately Texas Creole fare to Houstonians, and, if you have been in the Bayou City for any amount of time, chances are you have celebrated a special occasion at the famed restaurant. Located in Houston’s Midtown neighborhood the iconic restaurant, best known for its stately charm, is as impressive as ever.
From the time the restaurant opened in 1967 until today, Brennan’s has operated on the philosophy that each dish should be memorable, authentic, Texas, southern and Creole. This credo has gotten them through more than half a century in Houston’s finicky food scene and helped them rebuild after a devastating fire in 2008. Reopening in 2010, the restaurant has remained a mainstay because of its attention to detail, flavor, and the entire dining experience.
Guests will continue to be delighted because Brennan’s has a new fall menu, and it is just as good as you’d expect from this Houston institution.
Who needs chicken and waffles when you can have Executive Chef Joe Cervantez’s Texas Fried Quail Beignets? Cervantes swapped the waffle for a tasty beignet, added smoked jalapeno maple syrup and a sunny side up quail egg – the end result is an elevated classic for the brunch menu.
Brennan’s Eggs Hussarde have also had a makeover. Instead of a Holland rusk or English muffin, Cervantes uses a fluffy soufflé pancake as the base for a hen egg and Creole choron sauce. Instead of Canadian bacon, he uses ham glazed in maple syrup and black pepper. You’ll be left wondering why this dish hasn’t been served this way forever.
In addition to delicious food, guests will be happy to note that Brennan’s of Houston operates using an 80-mile rule. “With the exception of some of the steaks, most of the menu is from within 80 miles,” says Fern Casio, Marketing Manager. “We also have a garden on property where we get our herbs and lettuces.”
Local or not, don’t forget about dessert – the Bread Pudding Soufflé and Pumpkin Tres Leches are both worthy of a splurge. There are some things at Brennan’s that should stay just the way they are, and one of them is their famed Bananas Foster dessert. Made tableside – this is one of the dishes that people come to Brennan’s for.
Cervantez puts his own luxe spin on mainstays, revitalizing the menu while keeping it familiar enough that guests will feel like they are getting their Brennan’s fix. A restaurant that has been around for more than half a century certainly knows how to keep guests coming back again and again.
Cover: Brennan’s famed Bananas Foster dessert. Photo Kimberly Park
Gabi De la Rosa lives in Houston with her husband and three children. You can usually find her at a great local restaurant or out exploring HTX with her family. Visit her on Instagram @gabioftheroses_htx