How do I say this...... Let me start with the Brennan story;
Owen Edward Brennan, born in New Orleans, first brush with food was as a candy Company bookkeeper. He also worked as a salesman and district manager for Schenley Liquor Company and, finally, as the temporary manager of the Court of Two Sisters Restaurant. I believe it was at the Court of Two Sisters that inspired his vision for his own future restaurant. With that background, and with a flair for business and an Irish charm, on September 1943, Owen purchased the Old Absinthe House on Bourbon Street.
The Absinthe House had been built in 1798 and was known to be pirate Jean Lafitte's secret hangout "the oldest saloon in America." Shortly New Orleans recognized it had a fine showman as well as the host of the new breed of Bourbon Street entrepreneurism, if that is even a word... LOL He tested his showmanship by staging lifelike mannequins of the notorious Lafitte and Andrew Jackson in the "Secret Room" - the very room in which the pact was supposedly made in New Orleans' defense against the British at the Battle of New Orleans.
All of his success was wonderful but, it and he, were somewhat of a joke in the French limousine cuisine community of "The Quarter". Owen's good friend, Count Arnaud, whose restaurant was a popular New Orleans dining spot, allegedly posed a challenge to Owen. To counter the criticism of his place, Owen would relay complaints overheard at the Absinthe House to offending restaurant owners. To which Count Arnaud, himself a very famous New Orleans restaurateur replied, "You're forever telling me about the complaints you hear. If you think you can do better, why don't you open a restaurant?"
...Well as they say the rest is wonderful lore, Owen soon leased the famed the Vieux Carre Restaurant directly across the street from the Old Absinthe House. He named it after himself, Owen Brennan's French & Creole Restaurant; and in time, it came to be more commonly known as Owen Brennan's Vieux Carre. Owen built his restaurant into a famous institution almost overnight, competing with New Orleans' oldest and best in French and Creole cuisine. Owen's research and knowledge of French food, fine wine and impeccable service made him a master.... and it eventually did him in... but I digress...
Owen Edward Brennan, the restaurateur, was convinced that if the concept "Dinner at Antoine's" another world renown dining spot, could so successfully captivate a gastronomic world audience, then why not "Breakfast at Brennan's?"
A greedy landlord seeing the success of the leased Vieux Carre venture, demanded 50% of the revenue, to which Owen said "STUFF IT", or words to that effect, and it was obvious he wasn't referring to placing it in crepes, ...LOL It inspired him to open what is now the world renowned Brennan's on Royal Street. However, on the eve of it's grand opening, and after gorging himself at a wine and gourmet food feast, ... that night in his sleep, at the age of forty-five... he... gulp... expired.
That did not dissuade this feisty Irish, Brennan family, they turned to a replacement. With his boys still too young and his wife Maude without food and wine experience his youngest sister Ella, a thirty years old kitchen supervisor assumed the helm, and they opened. The raving reviews were somewhat driven by the legend created by the glowing editorials in memory of the legendary founder.. Brennan's was born and to some extent still lives today.
Finally........ ha! Thats not to say Brennan's Restaurant isn't a great dinning experience, and that it isn't the place where you just might bump into a movie star, or celebrity (however, not as many as in it's illustrious past).. or that it may still delight a patron just to have brunch or breakfast in an historic landmark.... IMHO, the food hasn't quite kept up with the prestigious, and celebrated reputation... and as with most legends, their distinguished and colorful history, overshadows the living reality. My last few experiences where sadly waning.. the food was uninspired, and obviously portion controlled, and the service was, lets say more bothered by our presence, and as tired as their baggy trousers....pity
I have to confess, we did not appreciate the breakfast we had at Brennan's. I'm sure other people (present company excluded..ahem) would disagree with me, but about the nicest thing I can say about the food and service at Brennan's was that it was just plain "awful". Money wasted.
Thanks for the education, carlo!
sw