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Creole Red Bean Dip

Posted on: January 23rd, 2017 by fcasio
Posted in Uncategorized

We are rolling closer and closer to the big GAME DAY! Dips have always been a party favorite for any game-day snack. Chef Danny shares his Creole Red Bean Dip recipe for those looking for a quick and easy bite for a Super Bowl party or to add to an for an ultimate 7-Layer Dip.

Creole Red Bean Dip

Services 10


2 each – 14.5 oz Can Red Kidney Beans

3 Tablespoons Olive Oil

1 Large Onion, Finely Diced

1 Tablespoon Garlic, Crushed

2 Large Jalapenos, Small Diced

1 Bell Pepper, Finely Diced

2 Tablespoons Creole Seasoning

2 Tablespoons Louisiana Hot Sauce

2 Tablespoons Worcestershire

12 oz. Andouille or Smoked Sausage, Small Diced

1 Lime, Juiced

1/4 pound Cream Cheese

Salt and Black Pepper to TAste

2 Bay Leaves


In a large saucepan over medium heat, add oil, sausage, and garlic. Cook stirring often until sausage is browned. Add onion, bell pepper, jalapeno, and Bay Leaves. Cook until vegetables are translucent. Add red beans with their liquid, hot sauce, Worcestershire, and Creole seasoning. Cook the mixture until beans are soft and most of the liquid has dissipated, about 8 minutes.

Remove from heat. When red bean mixture has cooled, remove bay leaves. Blend in a food processor along with lime juice and cream cheese until smooth. Season with salt and pepper to taste. The dip can be service warm, chilled or at room temperature with your favorite dipping chips.

Bubbles for New Year’s Eve

Posted on: December 27th, 2016 by fcasio
Posted in Holidays, Wine

By: Marcus GausepohlNew Year's Eve

I often say Champagne was my first love. It is what I first got excited aboutin wine. For a long time I thought about Champagne as this romantic faraway place (because it’s on the other side of the world from me)  where the juice of the Gods is made. When I made the trip across the ocean it was that place except really cold, rainy and dreary while I was there. After visiting some classic producers I made my way to the village of Les Mesnil Sur Oger. I was lucky enough to find myselfin the cellar of Pierre Peters. The wine maker Rudolph Peters sat down with me and tasted for the 3 hours. We opened his family wines going back to 1970’s, it was incredible.

When I made the trip across the ocean it was that place except really cold, rainy and dreary while I was there. After visiting some classic producers I made my way to the village of Les Mesnil Sur Oger. I was lucky enough to find myself in the cellar of Pierre Peters. The wine maker Rudolph Peters sat down with me and tasted for the 3 hours. We opened his family wines going back to 1970’s, it was incredible.

Every time I feel the need to drink something a little epic, I open a bottle of his Cuvee Speciale LES CHETILLONS Blanc de Blanc-Grand Cru. It is a powerful and complex wine that gives aromatics of apricot, honey, white flower. Like all great wine, it seems to taste better with good company!


Ramos Gin Fizz — A Southern Classic

Posted on: December 20th, 2016 by fcasio
Posted in Uncategorized

By Richard Middleton:


The Ramos Gin Fizz has a long and illustrious Southern history.  Originally known as a “New Orleans Fizz,” this luxurious concoction was created by Henry C. Ramos in New Orleans in the late nineteenth century at the Imperial Cabinet Bar.  The drink became so popular that Ramos had to employee dozens of “shaker boys” since the drink had an excessively long preparation time of 12 minutes.

Louisiana Governor Huey P. Long’s fondness for the drink led him to bring Sam Guarino, a bartender from the Roosevelt Hotel in New Orleans, to the New Yorker Hotel in New York City to teach its staff how to make the drink.  Long could then enjoy his favorite libation even in “Yankee territory.”

Our fellow bartenders in New Orleans shudder when we tell them that Texans like their Ramos Gin Fizzes with a little more orange sweetness.  Over the years Brennan’s of Houston added half an ounce of orange liqueur (Triple Sec, etc.) to the drink.

Brennan’s of Houston was closed for a year & a half after suffering a major fire during Hurricane Ike in 2008.  When we reopened on Mardi Gras 2010 (naturally), we tried to go back to the original NOLA recipe.  Our faithful guests immediately cried foul so we still make the pre-fire Texas Ramos Gin Fizz.

The “Texas” Ramos Gin Fizz

1.5 oz.  Dripping Springs Gin from Dripping Springs, Texas

2   oz.  Half & Half

.5 oz.  Simple Syrup

2 tsp Fresh Lemon Juice

1 large egg white

Dash of Nielson Massey Orange Flower Water (never orange juice)

1 Drop Pure Vanilla Extract

.5 oz.  Orange Liqueur (Triple Sec, Cointreau,  Combier, Solerno Blood Orange, etc.)

 Place all ingredients in a cocktail shaker with ice & shake like the Devil to make the egg whites frothy.  Strain into a chilled rocks glass.  Some people like there Ramos topped with club soda, but in Texas we see no reason to “water down” a great drink!

Richard Middleton ~ Drink Daddy at Brennan’s of Houston

Leftover Turkey?

Posted on: November 22nd, 2016 by fcasio
Posted in Holidays, Recipes
Brennan's of Houston Thanksgiving

Thanks Creole Roasted American Turkey: Dirty Rice Country Dressing, Abbeville Molasses Roasted Sweet Potato, Lemon Broccolini, Cognac Gravy and Cranberry Satsuma Chutney



If you’re like most families, you WILL have some leftover turkey and need ideas on how to repurpose it other than the classic leftover Thanksgiving Sandwich. Here is a fan favorite and…did we mention it only takes one pot!

Texas Creole Turkey Chili Frito Pie

Yield: 1 1/2 Gallons, Serves 12

3 Tbsp                    Grapeseed Oil

5                              Cloves    Garlic, Crushed

5                              Bay Leaves

1 Cup                     Finely Diced Yellow Onion

2 Tbsp                    Finely Diced Jalapeno, Seeded

1 Cup                      Finely Diced Bell Pepper

4 Stalks                  Finely Diced Celery

2 to 3lb                  Left Over Turkey, Diced Medium

¼ Cup                    Creole Meat Seasoning, or to Taste

2 Tbsp.                   Chili Powder

¾ Tbsp.                  Cumin

¼ Cup                    Tomato Paste

2 Cups                   Roasted and Diced Tomato, Skinned & Seeded

2½                          Cups Turkey Stock

3 Tbsp.                   Masa

2 Tbsp.                   Worcestershire

2 Tbsp                    Hot Sauce

½ bunch                Cilantro, Chopped Fresh

2 cups                    Red Beans, Pre Cooked or Canned

2 Cups                   Sour Cream

2 Cups                   Shredded Cheddar Cheese

4 Tbsp.                   Minced Chives

To Taste                Salt and Cracked Black Pepper

12 Bags                 Individual Portion Fritos


  • Heat Oil Over Medium Heat In A Large Sauce Pot.
  • Add Garlic, Onions, Celery, Bells & Jalapenos, Cook for 2-3 Minutes Until Tender
  • Increase Heat to High. Add Diced Turkey and Brown.
  • Add Seasoning and Tomato Paste, Continue to Cook for 1-2 Minutes More to Caramelize.
  • Add Diced Tomatoes and Stock, Bring to a Boil. Reduce to a Simmer for 1½-2 Hours.
  • In A Separate Bowl Combine Masa and Worcestershire into a Paste. Whisk Into Simmering Chili to Thicken. Stir in Cilantro and Red Beans. Heat Through and Adjust Seasoning.
  • Serve with Sour Cream, Cheddar Cheese, Chives and Fritos


Top 100 Best Brunch in America

Posted on: May 3rd, 2016 by fcasio
Posted in Award, News

Brennan’s of Houston Named One of the 100 Best Brunch Restaurants in America; Wins 2016 OpenTable Award

Egg St. Charles

Egg St. Charles

Brennan’s of Houston is pleased to announce that we’ve been named one of the 100 Best Brunch Restaurants in America for 2016 by OpenTable Diners. Determined by more than 5 million reviews submitted by verified OpenTable diners over the last year, the 2016 Best Brunch list honorees each bested more than 20,000 restaurants.

Thanks to all the diners who have helped Brennan’s of Houston  earn this accolade in Houston and in the greater U.S. Now that the word is out, be sure to reserve your table for brunch in advance.

These special restaurants provide the perfect setting for tying the knot

Posted on: February 16th, 2016 by fcasio
Posted in News, Wedding
2.15.16 | 7:45 am
Brennan's Courtyard Bar Courtesy of CultureMap / Jennifer Laura Design

Brennan’s Courtyard Bar Courtesy of CultureMap / Jennifer Laura Design


Wedding planning can certainly be stressful and a simple way to reduce stress is to use one of Houston’s finest restaurants as your venue. Hosting a wedding at a restaurant is great option as a restaurant can handle the ceremony and reception, providing food, tables, and chairs — all under one roof.

To help you find the right spot for the big day, we’ve rounded up the ideal restaurants for hosting the perfect wedding.

Brennan’s of Houston

As one of the city’s most historic restaurants, Brennan’s of Houston provides a lovely setting for a wedding ceremony and reception in the 1930s building designed by John Staub. Surrounded by oak trees, palms and ivy, the red brick courtyard would be ideal for a spring wedding and can accommodate up to 100 guests.

The ballroom — great for a reception as it can seat up to 150 guests — provides a sense of Southern luxury with chandeliers and vaulted ceilings. Brennan’s modern take on Louisiana cuisine is sure to please everyone and the restaurant offers dozens of hors d’oeurve and seated dinner options, including crab cakes and their signature banana’s foster.


As a long-time favorite of the city’s elite, Tony’s offers a luxurious, contemporary setting for a beautiful wedding ceremony. The restaurant offers plenty of venue options depending on the size of the guest list. The airy main dining room, walls replete with master artworks, seats as many 300 guests while the San Remo room can seat up to 100 and the Wine Cellar provides the perfect intimate setting for up to 60 people.

Known for their exquisite updated Italian cuisine — including favorites like the flaming red snapper or raviolo di manzo filled with braised short ribs — a seated reception at Tony’s would impress anyone lucky enough to be invited.

La Colombe d’Or

The Grand Ballroom — also known as La Grand Salon — at the boutique hotel La Colombe d’Or has long been considered to be one of the city’s premier wedding venues. Lined with 300-year-old panels from the country chateau of La Comtesse Greffulhe, as well as resplendent chandeliers, the Grand Ballroom evokes a sense of a bygone era of European royalty and splendor. The venue can accommodate hundreds of guests and is large enough to host both the ceremony and reception.

Cinq, the restaurant at La Colombe d’Or, is known for its updated take on classic French cuisine with dishes like lobster bisque with crispy crawfish tails and cedar smoked duck. An added benefit to using the hotel as a wedding venue is that the most important guests can stay on site in one of the five art-filled suites.

Rainbow Lodge

There are few destinations in Houston that can provide as romantic a setting for a ceremony as Rainbow Lodge, with its beautiful log structure overlooking an acre of bucolic grounds and a bubbling creek. The entire restaurant, while not large, is big enough to accommodate a more intimate wedding (around 100 people) for an outdoor ceremony and a seated reception inside.

Rainbow Lodge is known for its Southern-inspired cuisine, with hors d’oeurve options like fried Texas quail bites with bourbon gravy and entree choices such as rainbow trout with lump crab and pecan brown butter.

Ouisie’s Table

This long-time River Oaks restaurant with a distinctly upscale Southern feel features a lovely garden, called The Bear’s Nest, that can accommodate a cozy outdoor wedding.

In terms of spaces for the reception, Ouisie’s main dining room can seat up to 135 seated guests, and Lucy’s Porch, which faces the garden, can accommodate up to 95.

The restaurant’s fine dining take on down-home cooking includes passed hors d’oeurves like chicken fried steak on a biscuit to shrimp quesadillas and seated entrees such as crispy red snapper and grilled buffalo tenderloin.

Brenner’s Steakhouse on the Bayou

A picturesque gazebo in the large, grassy field overlooking Buffalo Bayou provides the perfect pastoral setting for an outdoor wedding ceremony.

For the reception, The Loft Room at Brenner’s accommodates up to 54 seated guests and includes a fireplace and private balcony. For a spring wedding, the Blue Bar — an outdoor lounge with a verdant view of the bayou — accommodates 100 seated guests or 120 for a cocktail reception.

The steakhouse menu includes dozens of passed hors d’oeurves like mini jumbo lump crab cakes and bacon-wrapped quail breasts, as well as entrees like their famous filet mignon and Gulf red snapper.

Chef Danny’s Texas Crawfish Boil – Brennan’s of Houston

Posted on: January 28th, 2016 by fcasio
Posted in Uncategorized
Chef Danny Trace's Texas Creole Boiled Crawfish

Chef Danny Trace’s Texas Creole Boiled Crawfish

It’s crawfish time in Texas! While Brennan’s of Houston may not be your first thought on traditional crawfish boils, we have someone who knows his way around one. Chef Danny didn’t grow up having BBQ in his backyard, he had crawfish boils! Here is his recipe.

The Goods

40 lbs. sack of live crawfish

8 ears of corn (halved)

24 red creamer potatoes, whole

2 lbs. smoked sausage, cut up

The Flavor

1/2 head of celery, diced medium

4 heads of garlic (tops cut)

6 lemons, halved

4 large onions, quartered

2 lbs. crimini mushrooms, whole

2 cups Crystal Hot sauce

1 cup Worcestershire

6 Jalapenos, whole

12 bay leaves

2 lbs. unsalted butter

1 container iodized salt (1# 10 oz.)

1/2 cup cayenne pepper

5 bags Zatarain’s crab boil

2 lbs. crawfish boil powder


In a large ice chest or two, cover crawfish completely with cold water. Give them a bath, drain and refill. Purge them three to four times until the water comes out clean. Once cleaned, drain and prepare boil.

To a large pot, add 10 gallons of water, “flavor” ingredients (except for salt) and bring to a rapid boil. Boil for 15 minutes.

Drop the corn, potatoes and smoked sausage into a basket or wrap in cheesecloth. Cook 8 to 10 minutes or until potatoes are tender. Once cooked remove and keep warm.

Add salt, then crawfish and cover the pot. When the water comes back to a full boil, cook for 2 minutes, shut off the burner and soak crawfish for 25 minutes and serve with vegetables immediately.

12 Crawfish Staples in Houston

Posted on: January 26th, 2016 by fcasio
Posted in Uncategorized

Republished from VisitHouston.com

Tuesday, January 26, 2016 by Austin Dressmen

It’s that time of year again! Crawfish season is back in Houston once again, this time a month early due to warmer weather in the region this past November and December. We pulled together a list of the 12 mudbug staples in Houston to help you navigate this delicious time of year. Whether you prefer Vietnamese or Cajun style boils, Htown has them all!

(Pro Tip: If you don’t know the proper way to eat crayfish, need beer pairings, or want a great recipe, check out our Crawfish Season in Houston page.)


Cajun Style

Brennan's of Houston Courtyard Social featuring Crawfish

Brennan’s of Houston Courtyard Social featuring Crawfish


Chef Danny Trace shares his acclaimed Texas Creole Crawfish boil recipe here. But if you’re looking to sit down at his iconic Midtown restaurant, be sure to sign up for one of his highly attended boils in the restaurant’s courtyard.


Montrose favorite BB’s Cajun Café offers a menu of Texas Gulf Coast and New Orleans-inspired favorites. The café serves buckets of juicy Cajun-style crawfish in addition to 15 different po’boy varieties and salads. Wash it all down with a wide selection of frozen daiquiris and margaritas. And best of all, BB’s Montrose location is open 24 hours!


The recently opened Durham House has been all the buzz along Houston’s Washington Ave. culinary corridor. Chef Mike McElroy’s spicy savory crawfish entrée promises to please. The restaurant also offers no-fuss creole cuisine like gumbo, oysters, and gulf grouper.


Laissez les bon temps rouler! This one-stop-shop of a Cajun restaurant pulls out all the creole cuisine stops. Ragin’ Cajun serves up a steaming bucket of spicy crawfish served with potatoes and corn on the cob. The local Houston chain offers a wide variety of other Cajun favorites including their famous gulf-caught crab and shrimp gumbo. Don’t forget the NOLA beignets for dessert!


At Memorial’s 88 Boiling Crawfish & Seafood you’ll definitely want to go for the “88 Special” – a seasoning mix of lemon pepper and Cajun spices all drenched in garlic butter. Get one boiled potato and corn on the cob with every 2-pound order.


Boudreaux’s puts a new twist on an old favorite. “Kitchen Recipe” crawfish are boiled alongside tart lemon and orange slices, along with garlic, butter, and onions. Boudreaux’s also offers a Thai Basil boil variation for those looking for an Asian-inspired take. Don’t want to peel? Try a heaping plate of dirty rice and crawfish étouffée.


Hungry for crawfish but want something more than the traditional boil? Head to Danton’s for crawfish bisque, sautéed crawfish tails, fried crawfish tails, crawfish enchiladas, crawfish magnifique, crawfish étouffée, and crawfish po’ boys. Chef Danton Nix also serves his own flavorful crawdad boil to compliment the different menu options.


Boil House is all about authentic Louisiana mudbugs. Tucked away in the historic Heights neighborhood, the small restaurant offers little more than a friendly place to sit down for a bountiful bucket of crawfish. That being said, you’ll also find Cajun classics like homemade sausage, Boudin empanadas, and jalapeno pecan pies on the menu. Boil House offers a carry out service and catering.


The creole jewel of Houston’s EADO neighborhood, The Cajun Stop brings the heart of Louisianan cuisine. Crawfish, shrimp and crab legs are all boiled to perfection while Cajun and Mardi Gras music plays throughout. Cajun Stop’s po’boys have also been named the best in Houston each year since 2009 by Houston Press.

Vietnamese Style


You may know Underbelly for Chef Chris Shepherd’s acclaimed menu of delicious meats and fresh fish. But have you tried his famous Vietnamese crawfish boil? The James Beard Award-winning chef even visited Vietnam to fine-tune his recipe – a sweet yet spicy blend of Asian and Cajun spices. Head in to Underbelly to witness a Houston culinary legend at work.


Head to Chinatown for some of the best pairings of Cajun and Vietnamese crawfish dishes. Just off Bellaire Boulevard, this local favorite offers one of the spiciest crawfish boils in town. Try the fried soft shell crab and seafood noodles for an alternate to the mudbugs. During crawfish season, the restaurant can be very crowded, be sure to call ahead for reservations if in doubt.


LA Crawfish offers the traditional Cajun boil. But you don’t want to miss their amazing Crawfish Pho selection. Chose your heat level, style, and then dig in! The cayenne and sweet garlic butter pair perfectly for an unforgettable crawdad experience. You won’t have to go far to find LA Crawfish, the Houston chain has locations scattered throughout town.



Black Truffle & Blue Crab Cheesecake (recipe)

Posted on: January 13th, 2016 by fcasio
Posted in crab, Current Events, Recipes

The Second Annual Truffle Chef Charity Challenge was held this past Monday and benefitted the scholarship programs of Les Dames d’Escoffier. We didn’t come home with a win but the entry was so good, we had to share the recipe.

YIELD 1 – 10″ Cheesecake, 12 Servings
Black Truffle & Blue Crab Cheesecake

Black Truffle & Blue Crab Cheesecake


  • 2 cups crumbled Homestyle Cornbread
  • 1/4 cup unsalted butter, melted
  • 4 1/2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 7 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 pound lump crabmeat, picked over for shells
  • 1 1/2 pounds goat cheese, softened
  • 2 oz chopped Black truffle


  1. Prepare Home-style Cornbread; reserve until needed.
  2. Preheat oven to 225 degrees.
  3. In a medium bowl, combine cornbread and butter.
  4. Press mixture into bottom of a buttered and floured 10-inch spring-form pan; set aside.
  5. In a large bowl using a hand mixer, beat cream cheese, goat cheese and sour cream until soft and fluffy; scrape down sides.
  6. Add eggs, one at a time, scraping down bowl after each addition.
  7. Fold in salt, pepper, Truffle & lump crabmeat.
  8. Pour goat cheese/cream cheese mixture on top of cornbread.
  9. Set spring form pan on an 18-inch square of heavy-duty aluminum foil; crimp foil up sides of pan to prevent any moisture from seeping into crust. Bake in a water bath 60 minutes, or until cheesecake feels firm in the center.
  10. Cool to room temperature, then refrigerate until thoroughly chilled or freeze before cutting with a hot, clean serrated knife.

Christmas Cordial Eggnog

Posted on: December 6th, 2015 by fcasio
Posted in Cocktail, Recipes

Original post here>>>

Cheers your guests this holiday season with Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog

Brennan’s Christmas Cordial Eggnog


4 Large egg yolks (small-medium yolks use 6)

0.5 Cup of brown sugar

2 Cups Half & Half

1 Cup Heavy Cream

1 Tsp Pure vanilla extract

0.5 Tsp cinnamon

Fresh grated nutmeg

1.5 oz. TX bourbon

0.25 oz. St. Elizabeth Allspice Dram (pimento dram)



  1. Slowly heat half & half, heavy cream, brown sugar, cinnamon & vanilla until sugar has dissolved. DO NOT BOIL.
  2. Beat egg yolks in separate bowl until fluffy.
  3. Slowly add milk mixture to eggs while constantly stirring.
  4. Pour egg & milk mixture back into  saucepan & cook until it slightly thickens & coats the back of the spoon. DO NOT BOIL.
  5. Chill for several hours.
  6. Pour bourbon and Allspice Dram in a cocktail shaker with 6 oz. of the eggnog mixture & shake with 3-4 cubes of ice.
  7. Pour into coffee cup & dust with freshly grated nutmeg.