FACTS ABOUT DICKIE BRENNAN S STEAKHOUSE CUISINE & LIBATIONS

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1 FACTS ABOUT DICKIE BRENNAN S STEAKHOUSE Opened: November 21, 1998 Address: 716 Iberville Street New Orleans, LA Telephone/Fax: / feedback@dickiebrennanssteakhouse.com Website: CUISINE & LIBATIONS General Manager: Executive Chef: Signature Dishes: Charles DeLaune Grant Wallace Tomato-Bleu Cheese Napoleon Thick tomato slices, Danish bleu cheese, shaved red onion, & garlic aïoli croutons, with our housemade rémoulade sauce House Filet With creamed spinach and Pontalba potatoes, topped with masa flash fried Louisiana oysters and béarnaise sauce Coconut Cake A coconut chiffon cake layered with an Italian buttercream, toasted coconut, and topped with a vanilla crème anglaise Wine List: An award-winning wine list with 30 varietals and approximately 200 labels. Wines by the glass are extensive, with nearly 30 offerings Cocktails: Private Parties: Full bar with strong focus on classic martinis and premium scotches. Accommodations can be made for guests, with six sophisticated private dining rooms. 1

2 MANAGEMENT & STAFF Owners: Operations Manager: Beverage Director: Sales: Marketing: Dickie Brennan, Steve Pettus & Lauren Brennan Brower Levi Janssen Barry Himel Mary McGee-Tilloy, Ali Clark, Livia Marshall and Janice Carr Whitney Guarisco, Wesley Noble Janssen, Sara Schulenberg and Sally Brower SERVICE INFORMATION Hours: Dinner: Nightly, 5:30pm-10:00pm Lunch: Friday, 11:30am-2:30pm, $1 Classic Cocktails Bar Service: Bar and small plate menu as well as specialty cocktails available starting at 4:30pm. Full menu available nightly, 5pm-10pm Reservations: Parking: Credit Cards: Dress: Recommended, but not required. Reservations can be made by phone at or Discounted valet parking available next door American Express, Master Card, Discover and Visa Upscale Casual; jackets often seen, but not required Wheelchair Access: Fully Accessible 2

3 DICKIE BRENNAN S STEAKHOUSE For nearly 60 years we ve been perfecting the art of beef preparation in our family restaurants that s why at Dickie Brennan s Steakhouse we grill our chops, sear our strips, oven-roast our prime rib and broil our filets. Straightforward USDA Prime Steaks with a New Orleans touch defines the cuisine, which is reflected in signature dishes and sides that include: The House Filet (served with masa flash-fried Louisiana oysters), Tomato Bleu Cheese Napoleon, Pontalba Potatoes, and a Roasted Sweet Potato with Creole Pecan Butter. The house favorite dessert is a toss up between the Coconut Cake with a chiffon buttercream and the Bananas Foster Bread Pudding so go ahead and order both! Dickie Brennan s Steakhouse has garnered attention from discerning locals as well as national publications. Accolades include Travel & Leisure s Best Steakhouses in America and The Daily Meal s Top 20 Steakhouses in America lists. We ve also been featured in the Wall Street Journal and have repeatedly received Wine Spectator s Award of Excellence. Going beyond steaks, guests can enjoy a variety of dishes including appetizers like the Smoked Carpaccio, or the Bone Marrow Escargot. For entrees try the Smoked Oyster Crusted Fish or Half Rack of Lamb. With six private dining rooms, this sophisticated French Quarter restaurant is a great destination for a party. The clubby, swank bar is the perfect place to begin and end your evening. Dickie Brennan s Steakhouse is owned and operated by Dickie Brennan, along with his sister Lauren Brennan Brower, and seasoned restaurateur Steve Pettus. Friends new and old are welcome at this quintessential New Orleans steakhouse. 3

4 PRESS COMMENTS & AWARDS Dickie Brennan s serves USDA Prime steaks with a creative New Orleans twist; the 6-ounce House Filet is topped with fried oysters and béarnaise sauce, the Barbecue Rib-Eye is topped with Abita beer barbecue shrimp, and any steak can be topped with jumbo lump crabmeat or Danish blue cheese. That s not to say that you should avoid unadorned steaks; the 16-ounce strip is seared in a cast-iron skillet, and just might be New Orleans finest steak. The Daily Meal this clubby subterranean establishment in the French Quarter serves a winning combination of USDA prime beef and Creole classics. The 16-ounce cast-iron-seared New York strip is a favorite. The more extravagant house filet arrives topped with béarnaise and sides of fried oysters, creamed spinach, and ham- and caramelized onion flecked Pontalba potatoes. For a local twist, order the rib eye with Abita-spiked barbecue sauce and head-on shrimp. Travel & Leisure A place regulars can come with the feeling of familiarity, and newcomers can quickly be brought into the fold. Virtual Gourmet, John Mariani This French Quarter institution was nearly destroyed by Hurricane Katrina, but after some serious reconstruction their 16-ounce strip hot off a cast-iron skillet is back! Maxim Magazine America s Top 10 Steakhouses Dickie Brennan s Steakhouse has been popular with Big Easy movers and shakers since Wall Street Journal Power Tables Top 12 Steakhouses in America Playboy America s Top 10 Steakhouses Tom Horan 4

5 KEY TEAM BIOS DICKIE BRENNAN Dickie Brennan, Owner and Managing Partner of Dickie Brennan & Company, is a trained chef and third generation New Orleans restaurateur of the renowned Brennan family. Growing up under the tutelage of esteemed Chef Paul Prudhomme, Dickie helped Commander s Palace lead the American Regional Cuisine movement by introducing the world to Cajun and Creole cooking. As an ambassador for New Orleans and its unique culture, Dickie is an avid supporter of local farmers and fisherman. Each of his restaurants accentuates Louisiana s culinary history using local ingredients and techniques. Currently, Dickie serves on the National Restaurant Association and Louisiana Restaurant Association Board of Directors, as well as the New Orleans Culinary and Hospitality Institute. STEVE PETTUS Steve began his working relationship with the Brennan family in 1991 as the General Manager of Palace Café. After earning his law degree at Loyola University, Steve became In House Counsel for the Commander s Palace family of restaurants (then comprised of Commander s Palace, Mr. B s Bistro, Brennan s of Houston, Third Coast, Bacco and Palace Café.) In 1997, he partnered with Dickie Brennan and Lauren Brennan Brower to form Dickie Brennan & Company, a restaurant group comprised of Palace Café, Dickie Brennan s Steakhouse, and later, Bourbon House and Tableau. Deeply committed to the city of New Orleans, Steve currently serves on the board of multiple civic organizations, including as the Treasurer for the New Orleans Convention & Visitors Bureau, the Ernest Morial Convention Center, the N.O. City Park Improvement Association, the Louisiana Restaurant Association Self Insurers Fund, and as former Chair of the French Quarter Management District. LAUREN BRENNAN-BROWER Growing up at Commander s Palace, Lauren Brennan was a natural in the restaurant business from a young age. Following graduation from Louisiana State University, Lauren attended Ville de Francais and Le Varenne Cooking School in France. After her return to New Orleans, Lauren held positions in operations at Mr. B s Bistro and Commander s Palace. In 1991, she partnered with her brother, Dickie, and Steve Pettus to open Palace Café. Since then she has helped develop the nationally recognized brand through the addition of Dickie Brennan s Steakhouse, Bourbon House and Tableau. Lauren is invaluable in developing and maintaining customer relationships and is instrumental in maintaining the high standards of the Brennan name. She s a familiar face in all our dining rooms. Additionally, the overall distinctive décor and ambience of each restaurant is largely the result of Lauren s efforts. Lauren is dedicated to the culinary interests of New Orleans and serves on the New Orleans Wine and Food Experience Board; she is also a member of Friends of the Cabildo Board. 5

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