Dickie Brennan's Steakhouse

New Orleans is known for its seafood, but the Creole chefs know their way around a piece of beef.

They grill chops, sear strips, oven-roast prime rib and broil filets with loving care at Dickie Brennan’s Steakhouse, in the edge of the French Quarter. This is a grand dining experience, done by a family that has been in the food business for generations, in a city picky about its food.

 “We’re not here for today, we’re here for 50 years down the road,” says Dickie Brennan, who promises guests a grand dining experience.

Dickie Brennan’s Steakhouse caters to the power crowd: politicians, business leaders, musicians. And they're likely to be digging into the USDA prime 14 ounce Barbecue Rib-eye steak grilled over an open flame, topped with Abita beer barbecue shrimp and finished with roasted garlic mashed potatoes. Or the House Filet, a filet mignon served with creamed spinach and Pontalba potatoes, topped with masa flash-fried Louisiana oysters and béarnaise sauce.

The signature appetizer is a tomato-Bleu Cheese Napoleon is constructed of thick tomato slices layered with Danish bleu cheese, shaved red onion and garlic aïoli croutons served with the restaurant’s housemade remoulade sauce.

For dessert, the steakhouse brags on its Coconut Cake, a coconut chiffon cake layered with an Italian buttercream  frosting, toasted coconut and topped with a vanilla crème anglaise.

The place is swimming in accolades include Maxim Magazine’s “10 Best Steakhouses in America” and Playboy’s “Top 12 Steakhouses in America” lists,  the Wall Street Journal’s “Power Tables” feature, and Wine Spectator’s Award of Excellence. 
The place has six private dining rooms and a swank bar, where you can enjoy a full menu.

Dickie Brennan’s Steakhouse is owned and operated by Dickie Brennan with his sister, Lauren Brennan Brower and seasoned restaurateur Steve Pettus. The same folks operate two other nearby restaurants, the Palace Café and the Bourbon House.

Executive Chef Jack Martinez has more than 25 plus years of experience in a variety of cooking styles, including Spanish, French, and Italian and a thorough knowledge of superior meat preparation and you get the ideal chef for Dickie Brennan’s Steakhouse. “Jack melds his years of training and incredible mastery of technical skills, with his natural ability to create dishes, which like family recipes, have an ineffable quality that transcends the actual ingredients,” according to the restaurant. 

Executive Sous Chef Alfred Singleton was helping out with his family’s sandwich shop in the city’s lower Ninth Ward at the age of five, and has works in many of the city’s fine dining restaurants. His love of only the best local ingredients  and overall knowledge of the art of Creole cooking make him the perfect complement to Executive Chef Jack Martinez, according to the restaurant.  

- by Diane Loupe, New Orleans Reporter for HelloMetro  (Click to leave a message)

Diane Loupe

A resident of Decatur, Ga., and a native of New Orleans, Diane has a M.A. in Journalism from the University of Missouri. She has worked for the Atlanta Journal-Constitution, the Associated Press, the New Orleans Times-Picayune and Yale Medical School. A freelance writer and editor, her work has appeared in The Sunday Paper, Women's eNews, the Agnes Scott College alumni magazine, eSchool News, and PTO Today.