Brennan's
Brennan's restaurant's upstairs dinning room offer plenty of natural light. ( Nick de la Torre / Chronicle )
Brennan's restaurant's Texas peach salad. ( Nick de la Torre / Chronicle )
Brennan's restaurant's Gulf Coast Shrimp Chippewa. ( Nick de la Torre / Chronicle )
Brennan's restaurant's duck dish with sausage and dirty rice. ( Nick de la Torre / Chronicle )
At Brennan's of Houston:duck debris pancakes
At Brennan's of Houston: strawberry shortcake
33. Brennan’s of Houston
This sybaritic bastion of old-school fine dining hearkens back to the 19th century, connecting the city with the grand tradition of New Orleans Creole cookery, one of our chief influences. The historic John Staub building is lovelier than ever after its refurbishment from a traumatic fire, lightened and brightened and fitted out with butter-yellow wing chairs the size of Smart cars. Under Chef Danny Trace and owner Alex Brennan-Martin, the food seems ever more baroque and layered, which is not always a good thing. But at its best, Brennan’s is our grandest special-occasion restaurant, animated by a deeply Southern hospitality and a kitchen capable of some very fine things. Among them: the crazy-good duck debris pancake; the revamped wild shrimp remoulade; a seasonal Texas peach salad with cane vinaigrette; and the perfect strawberry shortcake.
Cuisine: Creole/Cajun
Entree price range: $$$$
Where: 3300 Smith St.
Phone: 713-522-9711
Web: brennanshouston.com
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