Brennan's of Houston

Recommends

Cristina C.

Joined 11 months ago

Fantastic! Chic, romantic. Wonderful meal and service.

Doesn't Recommend

BryanPooch

Joined 2 years ago

Not like the past. We hadn't been to Brennan's since The Fire and were eager to have a taste of the good old turtle soup. But this was so aggressively spiced and out of balance we thought we had been given a bowl of Texas Red. More like chili, we agreed, than the old turtle soup. Now some folks might like this. We didn't. My partner also handed over his Bloody Mary after two sips. "I can't drink this. You have to," I was told. Too much of something, again. Tamarind? Our eggs were poached beautifully. But my hussard seemed out of whack again. The Marchand du vin sauce seemed over-reduced. Hard to say. I used to say the eggs hussard here were the single best thing I ever ate. Not this weekend, though. Too bad. The eggs sardou were better, but the spinach overwhelmed the artichokes.

This all said, the service was -- as usual -- beyond reproach. One feels special, cosseted and thoroughly at ease. The desserts: one bananas Foster and one bread pudding souffle were excellent .

The space is lighter, airier than in the past. It is a nice update from the previous structure given all the damage.

I might have a more glowing review had we eaten NEW items. After such a hiatus, it IS always dangerous to try to go with the stuff you've loved for thirty years.

Go. See for yourself. The experience is worth it!

Recommends

ultratiger89

Joined 3 years ago

Excellent Food and Service. Went to Brennan's for the first time and my wife and I both thoroughly enjoyed the food and atmosphere. The service was prompt but not in your face. The waiter didn't have the best personality, but I'm not paying him/her to be conversational, I'm paying them to serve my food and be there when I need them. I rate it 4 out of 5 because it doesn't quite compare to my favorite place to eat, Pappa's Bros Steakhouse. As for another review I read on here. Seriously? You go to a a high end restaurant and complain about having to valet park and pay $5 for it? I always valet park, it's part of the experience of eating out at a high end restaurant, and $5 is the minimum tip anyway, unless you're a real cheap skate.

Doesn't Recommend

mountaincorona

Joined 3 years ago

Bad Birthday Gift. Like every good boyfriend, I picked a restaurant that was one of the top rated dining establishments in the city as a birthday treat. I was tolerant of the slow start to the service as the restaurant was busy, but did not understand why I had to ask the waiter (Marshall) three times for a wine list. The food was exceptional as always, but the service never recovered. I love the New Orleans Brennan's concepts, but southern hospitality apparently does not cross the Mississippi river.

Doesn't Recommend

reddog639

Joined 3 years ago

Service was slow given the pricey menu. The eggs benedict was very good but not as good as Ruggles. Now, having said that the service was a bit, let's tell it like it was, slow on all phases. Slow on drinks, slow to get my turtle soup. Finally the entree and after finishing the eggs benedict the plates sat there for an inordinate amount of time. Given they are using the Captain's system, it was awlful. I know because I owned and operated two full service restaurants in my date. Thus, the critique comes from an insider of the business. Given, the lunch run was partiacially over and not busy, the service was very, very slow.

Not what I was expecting and quite frankly, disappointing.

Recommends

canwetalk

Joined 5 years ago

Sinfully delicious!. Brennan's is a Houston institution with reason! The service is impeccable, the food is delicious. The menu is interesting, beautifully served. There is a dining section for those more casually dressed (no flip flops or shorts, please!). Relaxing, tasty, great service. One note for improvement: I was not offered a coffee refill (this was coffee following lunch).

Doesn't Recommend

richardyoo

Joined 3 years ago

Great place, terrible Valets. I brought my 67 year-old father and the rest of my family to Brennan's for an early Father's Day... I have to say that the meal and everything was great... in fact, if it weren't for the valet parking I would have given it a 5-star rating.

When I pulled up, I asked where the self-parking area was - I was told there was no self-parking option available. I find this an incredibly obnoxious thing - its really ridiculous to be forced to use valet parking, and then have to pay $5 to have someone park my car some half-block down the street when I'm perfectly capable and willing to do it myself. Furthermore - the valets won't take any responsibility to damage, theft, or vandalism to my vehicle - whats the point? That's not a feature - its a disaster waiting to happen. Without any choice, I reluctantly relinquished the keys to my vehicle and had a fantastic meal.

Upon receiving my vehicle - it was clear that whoever parked it decided to hang out in my car and enjoy my stereo... radio settings were all adjusted differently than I had it... the bass was cranked up, the treble was tweaked - and the volume was obnoxiously turned up and playing a track that I would never have been playing with my elderly parents in my car. For all I know they cruised around in it while I was eating.

To Brennan's - make a self-park option available... charge me $5 to park it myself if you have to... but don't force me to relinquish the keys of my fancy new car to a bunch of valets who have no respect for other's property. They are not doing your establishment any good and its leaving people with a sour note at the end of an otherwise perfect evening.

Recommends

KitchenInc

Joined 3 years ago

Local Fine Dining Landmark Returns to Glory. Upon entering we are overcome by the classic old-world elegance too often missing in modern fine dining. Although sat in a crowded table, we ask to move to one of the larger corner tables with high-back chairs and are promptly accommodated.

Our waiter is excellent throughout the evening, particularly considering that we have a late reservation. His only fault is that our wine arrives after our appetizers and our food arrives a bit too soon after that. He does, however, offer to send the food back.

My boyfriend began with the classic turtle soup, not too heavy on, but with the distinct taste of sherry. His delicate soup was, however, immediately overpowered by the fine carnivorous artist's palette placed before me. Playfully titled "Chef's Playground," the array of terrines and sausages was by far one of the most delightful, flavorful and yes, I'll venture to say it, 'bargain' dishes I have had state-side in years. The venison terrine melted upon my tongue, reminiscent of a veal carpacio I had at the French Laundry, and the duck confit rillette was a gorgeous spiral of flavor and texture!

Deeply engrossed in this plethora of pâté, our second courses arrive - duck for him and Colorado rack of lamb for me. His duck is overwhelmingly tender and succulent, while my lamb is a perfectly crisp yet rare showcase of fine meat. Neither dish is particularly innovative, but prepared exquisitely and richly flavorful, each served with a house sausage, a slightly odd but fine accompaniment.

As our meal draws to a close, the flambé cart arrives to prepare a freshly flamed bananas foster. It is a simple but delicious dessert and the tableside flames only add to the romance of the evening.

Shortly thereafter, yet another dessert arrives - pralines and strawberries, "Happy Anniversary" written in chocolate! We are given the classic Brennan's party chef hats and photos taken.

On our way out we notice the chef at the bar and stop to thank him for a wonderful meal. Chef Trace invited us into the party immediately and offered a round of drinks. The boy ordered a Whiskey Smash while I ordered a Hemingway. Both were artfully prepared and we enjoyed sipping them while chatting with the bartender, Richard, and the Sous Chef, Javier, a native Texan and lifetime kitchen-man who enthralled us with tails of pig roasts.

Although there were only three patrons left in the whole place, Richard insisted on preparing another round of Whiskey Smashes for us. A rare find in the modern bar scene, Richard is of the old school NY grand hotel bartender class who serves up the classics with perfect attention to detail and pride.

We may not be able to dine at Brennan's on a regular basis, but will rush back to the bar. The ambiance, friendliness of the staff and cocktail perfection make it hard to think of many places in town I'd rather be.

Bravo, Brennan's, we are oh so glad to have you back!

Recommends

guillot

Joined 5 years ago

Favorite, most memorable place I have been.. I have taken dozens of employees to eat at Brennan's for their 5 year anniversary with our business. Many look forward to going to Brennan's for lunch. I was to take another employee next month and now very sad that we will have to choose another place. I hope they plan on rebuilding as I will miss greatly those special occasions for lunch. Alex, our prayers are with your family during this time. Chris Smith, Grace Community Church.

Recommends

Contributor

Joined 10 years ago

Brennan's is currently closed, due to storm damage.. In a classic New Orleans-style abode, this local landmark serves upper-crust Cajun-Creole cuisine.

The Scene
You can't top the oak-shaded patio for jazz brunch or a romantic occasion. If reserved way ahead, dinner can be served at the chef's table, a snug, glass-enclosed dining room in the middle of the kitchen.

The Food
Talented Executive Chef Randy Evans has created a lighter Creole menu infused with Texas taste, along with traditional, ultrarich Creole cuisine. Start with the generous crab cake and shrimp remoulade drizzled with hot sauce and rich beurre blanc. Main course choices include Louisiana farm-raised rabbit and redfish court bouillon along with complex rarities like Grimud guinea fowl. Desserts are comfort creations: classic Creole bread pudding with rye-whiskey sauce and chocolate chip-bourbon-pecan pie. Don't dare depart without a complimentary homemade praline--now that's Southern hospitality.