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DIY Brunch

Posted on: May 7th, 2015 by fcasio
Posted in Holidays, News, Recipes

Mother’s Day is around the corner! Executive Sous Chef Javier U. Lopez shared with Channel 13 some brunch tips and recipes from Brennan’s of Houston to recreate for your mom at home.


Makes: 4 ordersIngredients:
– 8 each fried green tomatoes (see recipe)
– 1 lb Jumbo lump crabmeat, picked
– 1 cup ravigote sauce (see recipe)
– 6 oz baby arugula
– as needed sugar cane vinegar
– as needed salt, Kosher
– as needed pepper, black

1. Place 2 fried tomato slices on the plate.
2. Gently fold crabmeat with ravigote sauce.
3. Top each tomato with 2oz. of crabmeat mixture on each slice.
4. In a mixing bowl, splash baby arugula with sugar cane vinegar and season to taste

5. Divide arugula among four plates.


Servings: 4

– 1 cup grapeseed oil
– 8 each Green Tomatoes, medium, sliced 1/4″
– to taste Kosher salt
– to taste black pepper
– 1 cup buttermilk
– 1 cup Flour
– 1/2 cup Cornmeal
– to taste Creole seasoning

1. Preheat oil to 350 degrees.
2. Slice tomatoes into ” slices. Season tomatoes with salt and pepper.
3. Place flour in a mixing bowl. Set aside
4. Add buttermilk in a second mixing bowl.
5. In a third bowl add cornmeal.
6. Dredge tomato slices in flour, then submerge them one at a time completely into buttermilk.
7. Finally, dredge them into cornmeal and immediately fry 1-2 minutes or until golden brown.
8. Place on a wire rack or paper towels. Season generously on both sides with Creole seasoning.

Makes: 1 1/4 cup

– 1/4 cup mayonnaise
– 1/4 ea lemons (juiced)
– 2 tbsp Creole Mustard
– 1 1/2 tsp Pickled Okra, chopped
– Dash Louisiana Hot Sauce
– Dash Worcestershire Sauce
– To taste Salt, Kosher
– To taste Black Pepper

In a bowl, combine all the ingredients and mix thoroughly. Season with salt and pepper.
Store in a covered container in the refrigerator for up to 5 days.

Makes: 6 servingsIngredients:
– 6 each thin slices of Canadian bacon
– 6 each halves of English muffins (6 whole), toasted
– 6 each soft poached eggs (pasteurized)
– 1 1/2 cup Hollandaise sauce

1. Broil or saut bacon on both sides until lightly browned, about 5 minutes.
2. Put 2 English muffin halves on each warmed plate and top with a slice of
Canadian bacon; put the egg over the bacon and cover with hollandaise.
3. Serve immediately.


– 1 1/2 lbs. unsalted butter
– 4 egg yolks (pasteurized)
– 1 oz. water
– 2 tsp. salt
– 1/2 lemons
– 5 dashes Tabasco

1. Melt butter in a saucepan over medium heat. Do not let burn. When completely
melted, remove from heat and separate the oil form the milk solids.
2. Place pasteurized egg yolks and water in top of a double boiler over simmering water. The bottom of the upper pan should not touch the simmering water in the lower pan.
3. Whisk pasteurized yolks until mixture thickens and form sheen, and a temperature of 145F. In a slow steady stream, add butter, whisking constantly until all butter has been
4. Add lemon juice, Tabasco and salt to season.
5. Keep sauce for no longer than 4 hours at a 140 F. Discard

– 3 tbsp. White wine
– 2 tsp. Dried tarragon leaves

In a small saucepan heat white wine and tarragon until liquid evaporates. Remove from heat and add to hollandaise sauce, mixing well.

Serves: 6
– 3 cups strawberries, fresh, stem removed, divided
– 1 cup sugar, granulated, divided
– 1/4 cup Grand Marnier or Island Rum (optional)Shortcakes
– 1 1/4 cup all purpose flour
– 1 tbsp. baking powder
– 1/2 cup vegetable shortening
– 2 ea. eggs
– 2 tablespoons milk
– 1/2 tsp. salt

Vanilla sweetened cream
– 1 cup heavy whipping cream
– 2 tablespoons sugar, granulated
– 1/4 teaspoon pure vanilla extract

To Assemble
– 1 tablespoon powdered sugar
– 6 each mint sprigs

1. In a blender or food processor, puree 1 cup strawberries, cup sugar and Grand Marnier.
2. Depending on the size, halve or quarter remaining strawberries

3. Combine flour, remaining cup sugar and baking powder in a large bowl.
4. Cut in shortening until mixture is crumbling.
5. Mix eggs, milk in a small bowl add to crumbly mixture and stir with a wooden spoon until smooth.
6. Use a dessert spoon to spoon out 6 equal portions of dough onto an ungreased sheet pan.
7. Bake for 10 to 15 minutes, or until lightly browned and done; test with a toothpick. Reserve, keeping warm.

Vanilla sweetened cream
8. Place the cream, 2 tablespoons sugar and vanilla extract in a medium bowl and beat with an electric mixer at medium speed or by hand until soft peak form, being careful not to over mix. Reserve in refrigerator until ready to use.

To Assemble
9. Slice shortcakes in half; place bottom half on each plate and top with strawberries and sauce. Garnish with a dollop of whipped cream. Place top half shortcake over whipped cream; sift powder sugar over the top and garnish with a sprig of fresh mint.
10. Serve immediately.

A Loss of our Friend, Mr. Dick Brennan

Posted on: March 20th, 2015 by fcasio
Posted in Family
dick brennan sr

Photo Credit: Nola.com — Mr. Dick Brennan Sr.


Words cannot express the tremendous grief our community is experiencing over the loss of our patriarch, mentor and friend, Mr. Dick Brennan, Sr. on Saturday, March 14.

We mourn the loss of Mr. Dick, and ask you that you join us and take a moment to commemorate his life and contributions to our industry.


Fiddlehead Cellars Wine Dinner 3/11/2015

Posted on: March 3rd, 2015 by fcasio
Posted in Event, Wine

Any Pinot Noir Lovers Out There?

Speaker Kathy Joseph, Proprietor & Winemaker

Kathy Joseph established Fiddlehead Cellars in 1989 to capture the pure essence of two distinguished grape varietals – Sauvignon Blanc and Pinot Noir. Her intent was to incorporate European beauty by working with grapes grown in the right place and wines managed with respect in the cellar.

She was one of the first to plant grapes in Santa Barbara County.

Today, Kathy is recognized as a pioneer among women winemakers. She inspired the director of “Sideways” enough to highlight her wine in the movie. The Happy Canyon Sauvignon Blanc was also a favorite among the crew.

At Fiddlehead, Kathy annually produces only 5,000 cases of wine, with personal interest in each grape cluster, each barrel of wine and every bottle that finds its way to your table.

Cost: $ 120 (plus tax & gratuity)

Reception: 6:30 p.m.,

Passed Horsd’oeuvres & 2013 Pick Fiddle Rose, Santa Rita Hills, California

Dinner: 7:00 p.m.

Presented Menu:

Diver Scallop and Caviar
Louisiana sweets, Alligator pear, Covey Rise greens, hearts of palm, and Petrossian caviar
2011 Happy Canyon Sauvignon Blanc, Santa Ynez Valley, California

Sweet Breads & Breaux Bridge Crawfish
Homestead goat cheese grits, Morel mushrooms, melted leeks and English peas with sauce Acadian
2011 Oldville Reserve Pinot Noir, Oregon

Buffalo Bayou Honey Roasted Duck
Duck egg fried rice, duck cracklin, and Huckleberry duck sauce
2010 “728-Fiddlestix” Pinot Noir, Santa Rita Hills, California

44 Farm Beef Belly Ravioli
Forever braised Texas beef, root vegetable confetti, Trotter stewed Collard greens and Hickory smoked Oxtail jus
2010 Lollapalooza Pinot Noir, Santa Rita Hills, California

Froberg Strawberry Jubilee
Strawberry & Creole cream cheese cannoli, strawberry ice cream in waffle cone and strawberry dark chocolate moon pie
Coffee Service

To purchase tickets, please visit our Fiddlehead Cellars Wine Dinner Event site HERE.

Bon Vivant 2015

Posted on: January 30th, 2015 by fcasio No Comments
Posted in Event

The Dream Dinner: 22 top chefs come together to cook for high rollers in a foodie carnival night

By Shelby Hodge

1.29.15 | 10:06 am

24 Danny Trace of Brennan’s at the Bon Vivant dinner January 2015

Brennan’s Danny Trace. Photo by © Michelle Watson/CatchLightGroup.com


Reef’s Bryan Caswell was on a culinary high Monday night as he and 21 other chefs gathered in the Royal Sonesta Hotel ballroom for the annual Bon Vivant Houston dinner party benefiting Youth Development Center.

Caswell was coordinating chef for the evening that is so popular among H-Town’s top toques that they actually volunteer for the dinner benefit. “It’s extremely unique,” Caswell explained. “You have 22 chefs cooking 22 dinners all at the same time and they’re completely independent of each other.”

The draw of this evening for both chefs and diners is that each chef cooks for only 10 paying guests (20 if a table is sold twice) and it’s up to the chef to create to heart’s content. Thus, Corner Table’s Ja’Nel Witt took her diners on an international journey, complete with passports at each plate. Each of her five courses represented a different international cuisine.

Oceanaire’s Rocco Nankervis featured Chilean sea bass with lemon risotto and purple cauliflower while L’Olivier’s Olivier Ciesielski served pan seared scallops on beluga lentils and lamb chops with baby ratatouille.

“I participate every year,” said Silver Stone EventsElizabeth Stone. “It’s so special that we really get to cook out of the box with only 10 people. With 10, you really get to showcase what you do.” Her entrée course — bone-in, herb-crusted veal chop.

The event, at which each chef has his own station with teaching mirror overhead so that diners can see the preparation, was chaired by Kristen Barlen, Richard Flowers, Sabrina and Rob Hallett, Kirby McCool and Candice Wells.

Bon Vivant is basically one big party with the chefs having as much fun as the guests. Consider Max’s Wine Dive’s carnival atmosphere with a fire eater, knife juggler and lighted hula hoops as dinner entertainment while  Radical EatsStaci Davis, aka Lady Gaga on this night, created a rock star backstage experience for her diners.

As Brennan’s Danny Trace noted, “It’s awesome. It’s a great cause for the children. All of our brothers are out here. We all have a good time raising money for a good cause.”

Rounding out the entourage of chefs were Mark Decker of Down House, Ricardo Vargas of Capital Grille on Westheimer, private chef Soren Pedersen, La Griglia’s Luis Rubio, Mark Holley of Holley’s Seafood Restaurant & Oyster Bar, Antoine Ware of Harold’s Restaurant, Peter Laufer of the Royal Sonesta, Tanner Lucas of 1600 Bar+Grille, Jonathan Wicks of Hotel ZaZa’s Monarch Bistro, Randy Evans of Southern Son Consulting, Jacques Fox of Artisans, Brian Evans of the Tasting Room at CityCentre, Richard Knight of Hunky Dory, Maurizio Ferrarese of Quattro at the Four Seasons Hotel, Greg Martin of the new Bistro Menil and Kevin Naderi of Roost and Lillo & Ella.

St. 75 Champagne Cocktail

Posted on: December 30th, 2014 by fcasio No Comments
Posted in Cocktail, recipe, Spirit

As the new year approaches, we can’t help reflect back on when Ferrel Dugas visited us from Commander’s Palace and made a St. 75 for our Passport to Cocktails event. If you don’t want to do straight bubbles as you’re ringing in the new year, this Champagne Cocktail is a definite must!

St. 75

St. 75


The St. 75 is a playful twist on the Classic French 75.


1 oz. Tanqueray

1 oz. fresh lemon juice

1 oz. basil infused simple syrup

1 oz. St. Gremain

Champagne or Cava (your favorite)

Fresh basil leaves


Pour Tanqueray, lemon juice, simple syrup and St. Germain into a shaker. Shake and strain into a flute or coupe glass. Top off with Champagne and garnish with a fresh basil leaf.

Brennan’s Milk Punch featured on Food & Wine

Posted on: December 9th, 2014 by fcasio No Comments
Posted in Cocktail, Holidays, Spirit

Original Post on FoodandWine.com

9 Milk Punches to Try This Season

Milk Punch at Brennan's of Houston

Milk Punch at Brennan’s of Houston Courtesy of Brennan’s of Houston

Is Monday too early to start thinking about what we’ll be eating and drinking next weekend? We think not. We have the decadent Southern cocktail milk punch on our minds. Here, nine amazing milk punches around the country to sip next Sunday morning (and evening). And if you aren’t close to any of these spots, make milk punch at home using our recipes for classic rum and bourbon versions.

1. Midnight Milk Punch at Jockey Hollow Bar & Kitchen in Morristown, NJ.
At restaurateur Chris Cannon’s new multi-concept restaurant, bar and event space, head bartender Christopher James serves a blend of the 86 Co. Tequila Cabeza, agave, whole milk, Bitter Truth mole bitters and absinthe.

2. Cotechino Milk Punch at Lo Spiedo in Philadelphia.
Beverage director Steve Wildy bases his cocktail around autumn-spiced applejack at this wood fire-driven spot, along with vanilla, green tea and clarified milk.

3. Off-Menu Milk Punch at Brennan’s of Houston.
One of the restaurant’s most popular cocktails isn’t even on the menu; in-the-know drinkers request the classic cocktail, made with milk, brandy, sugar, vanilla extract and a dusting of freshly ground nutmeg.

4. Clouds over California at Providence in Los Angeles.
John Richard Thomas Jackson’s boozy, dairy-free interpretation of the breakfast beverage incorporates cinnamon-infused soymilk, persimmon, pear, apple syrup, white pepper, Velvet Falernum, Caña Brava white rum and Boyd & Blair potato vodka.

5. e.m.p. at Blenheim in New York City.
Jonathan Russell’s rum-based milk punch also includes sugarcane liqueur Batavia Arrack, black tea, citrus and fresh whey from farms in the Catskills.

6. Classic Milk Punch at Commander’s Palace in New Orleans.
The sweet, frothy concoction at this iconic New Orleans landmark is blended with 2-percent milk, bourbon, egg whites, sugar, vanilla extract, ice and ground nutmeg.

7. The Navana at Ty Lounge at Four Seasons Resort The Biltmore Santa Barbara.
Bartender Martin Montera’s creamy cocktail, served hot or cold, features butterscotch schnapps, whole milk, Blue Curaçao liqueur and whipped cream.

8. The Golden Filigree at Celeste in Chicago.
Served on tap, this strong take on the classic is made with Rémy VSOP cognac, Plantation dark rum, Very Old Barton bourbon and milk whey.

9. English Milk Punch at Faith & Flower in Los Angeles.
More than 13 ingredients combine in “Chief of Booze” Michael Lay’s unusual milk punch, which contains no actual milk but retains a silky, creamy mouthfeel after the milk solids are strained out. He incorporates rums from Trinidad, Jamaica and Puerto Rico, along with bourbon, Batavia Arrack, absinthe, fresh lemon, pineapple, cloves, coriander, cinnamon, Japanese Sencha tea and clarified milk.


Some Simple Holiday Tipples

Posted on: December 1st, 2014 by fcasio No Comments
Posted in Uncategorized

By Richard Middleton

Christmas time puts a lot of stress in party planning. In this day of signature cocktails, things can get even more complex & hectic. But, it really does not have to be trauma inducing. Here are some old & some new fortifications that can put a delicious dimension to your holiday tipple.

Coffee drinks are always a great holiday favorite, & you don’t need to limit yourself to the traditional Baileys & coffee or Kahlua & coffee to keep things simple. Try a splash of any of the following to make your coffee festive.

For a Cafe Chocolate without cream liqueurs just put a generous splash of creme de cacao, and a drizzle of creme de menthe makes it even more special.

Mandarine Napoleon is a Belgian brandy based liqueur that is laced with sweet tangerine flavors. That take Cafe Royal to a new plateau.

Faretti Boscotti has a warm nutty citrus flavor with hints of fennel in the background. Tiramisu Liqueur with the aroma of ladyfingers or Tuaca’s brandied vanilla flavors can each add spice to any cup. All three are Italian imports.

If you are looking for a holiday drink with some snap, try a martini made with vanilla vodka and St. Elizabeth Allspice Dram, a rum-based liqueur with all kinds of wonderful baking spices coming at you.

Should you want something really American to serve your guests, pick up a bottle of Buffalo Trace Bourbon Cream Liqueur and a bottle of Wild Turkey American Honey Liqueur. Mix these two new classics together over ice and you will have something that will make eight tiny reindeer dance on the roof.

Lastly, something new this season that we will be playing with behind the bar at Brennan’s of Houston is Kringle a new buttery cream liqueur from Wisconsin. Come in during the holidays and see what we’ve concocted with Kris’s namesake product.

While there is nothing earth shaking in these libations, you will find them easy to make and just a little different.

Have the best holiday season you have ever had.

Sincerely ~

Your Brennan’s of Houston Barkeep

Drink and Be Merry!

Posted on: November 28th, 2014 by fcasio No Comments
Posted in Uncategorized

Get into the spirit at Brennan’s Courtyard Bar with our holiday sippers!

Season’s Spice

Warm & inviting blend of St. Elizabeth Allspice Dram, ABSOLUT Vanilia Vodka with just a hint of orange liqueur. This martini keeps the elves happy.

Kringle Cream & Cookes

Kringle rum-based cream liqueur on the rocks with Goose Island Vanilla Cream Soda topped with grated house-made ginger snaps. Just the thing to make reindeer fly.

Brennan’s Hot Buttered Rum

Brennan’s traditional house blended spiced butter melted into a healthy pour of Don Q Crystal rum. The taste of the holidays.

Coravin Selections – Monthly Features

Posted on: November 26th, 2014 by fcasio No Comments
Posted in Uncategorized

The Coravin wine system is one of the newest technologies to transform the way wine is served, sold, and enjoyed. Coravin uses proprietary patented technology to access and pour wine from a bottle without pulling the cork. Wine enthusiasts can now enjoy wine sealed with corks without feeling the need to commit to the whole bottle, allowing them to explore wines of any vintage, varietal or region, one taste at a time. Its innovative design keeps wine safe from oxidation, allowing it to continue to age naturally, giving the freedom to pour a glass from nearly any bottle at any time.

The wine guys at Brennan’s are now offering limited tastings of high end labels that our guests might otherwise be hesitant to order, and are excited to give exposure to wines we think everyone should try!

Each month we will be featuring a new wine that will be poured from the Coravin system so come in and try one before they’re gone for good. Availability may be limited. Ask your server for details.

Cade Napa Cuvee Cabernet Sauvignon, Napa Valley 2011

The 2011 vintage, despite being later and cooler than usual, produced wines with great color, intensity, and balanced mature tannins. The wine has aromas of cherry, raspberry, dried sage, vanilla extract, and brambles. The density and weight in the palate is thick and velvety.

The tannins are elegant, smooth, and rich. Sourced from some of Napa’s most renowned vineyards: Kenefick Ranch Vineyards in Calistoga, Beckstoffer’s Dr. Crane Vineyards in St. Helena, Hanson-Hsieh Vineyard in Oak Knoll, and UC Davis Oakville Station.

Price: $25     Pour: 3 oz.

Gaja DaGromis, Barolo DOCG, Italy 2008

The 2008 DaGromis is produced with Nebbiolo grapes grown in two old vineyards, one in Serralunga adjacent to the Sperss vineyard and the other in La Morra adjacent to the Conteisa vineyard.

DaGromis is a classic expression of the Barolo appellation. Intense red color. Full, rich with berries and floral notes as well as aromas of licorice, dried herbs and spices. Solid structure and a rich softness as well as a lingering finish.

Price: $25     Pour: 3 oz.

***ONLY available while supplies last***

Shrimp Creole Casserole

Posted on: November 12th, 2014 by fcasio 2 Comments
Posted in Recipes

The weather is brisk and for some it’s sweater season, for others it’s casserole season. At Brennan’s, we’ve merged a Creole favorite in the form of a casserole. Enjoy!

Brennan's of Houston Shrimp Creole Casserole

Brennan’s of Houston Shrimp Creole Casserole


  • 1/4 cup vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 cup par-boiled rice
  • 2 tablespoons tomato paste
  • 2 cup shrimp stock or water
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons Louisiana hot pepper sauce
  • 1 1/2 tablespoons Creole Seafood Seasoning
  • 1 1/2 cup Pepper Jack cheese
  • 1/4 cup sliced green onion
  • 2 tablespoons chopped fresh herbs (basil, thyme and/or oregano)
  • 1 pounds (16/20 count) shrimp, peeled and de-veined (season with Creole seasoning)
  • 6 whole eggs + vegetable oil as needed (optional as breakfast casserole)



  1. Heat 1/4 cup oil in a large saucepan over medium-high heat. Add onion, bell pepper, celery and garlic; sauté until onion is translucent. Add shrimp.
  2. Stir in tomatoes and tomato paste; cook 3 minutes.
  3. Add rice, stock, Worcestershire, hot sauce and 1 1/2 tablespoons seafood seasoning; bring to a simmer.
  4. Remove from heat; stir in 1/2 cup of the pepper jack cheese and fresh herbs. Place mixture into a casserole dish. Bake at 325 degrees for 25 minutes. Stir casserole every 7 minutes to ensure the rice cooks evenly.
  5. After 25 minutes, carefully remove the casserole dish from oven. Stir the casserole one more time and top with the rest of the cheese. Cover the dish with plastic wrap and allow it to steam for 10 minutes.
  6. In a nonstick sauté pan prepare six sunny side up eggs to crown the casserole. ( optional)
  7. Finish with sliced green onions.