Culinary Q&A: Dickie Brennan
Interview with Louisiana culinary Legend Dickie Brennan.
Q: Is there a favorite family tradition you’ve incorporated into your restaurants?
A: The cornerstone of my family’s success is hospitality. We’ve always tried to make diners feel welcome, and one example of this is buying an after-dinner drink for people dining alone. This is a family tradition that has been carried on for generations.
Q: When it comes to your restaurant menus, what is the dish you never tire of?
A: Turtle soup and bananas Foster…what can I say? I was hooked at a young age.
Q: Share with us an insider’s tip about making the most of our experience at your restaurants.
A: Listen to your servers! We spend a lot of time educating our front-line staff. Before every shift, our chefs have a meeting with servers to tell them what just came in and is extra special. Depending on the season, we’ll have off the menu specials like soft-shell crabs, sweet jumbo lump crabmeat, and Gulf shrimp.