By LouisianaTravel.com Staff
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Palace Cafe´on Canal Street
Fresh Gulf seafood is always on the menu

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.

Visit Dickie Brennan’s Steakhouse, Palace Café,  Bourbon House and Tableau.