All the flavor and flair of New
Orleans in Memphis, Tennessee…that is the order of
the day, whether your taste runs spicy or mild!
From mouth watering hand cut, Angus beef to fresh
seafood or any of our Creole specialties such as
Pasta Jambalya, Crayfish Etouffee’,
Red Fish Perez,
Catfish Beaudreaux and of course of famous Eggs Hussarde (an original of Brennan’s of New Orleans) and
Owen Brennan’s is family owned and operated by Jim
Baker and several of his family members dedicated to
bringing New Orleans traditions to Memphis. Owen
Brennan’s ... More
Accepting Reservations For Easter Sunday Brunch March 23, 2015
The first day of Spring has
finally come after a rough winter. The signs of new
and renewed life are all around us. Our most
anticipated and treasured Sunday Brunch is coming up
in just under two weeks.
We are now accepting reservations for our Easter
Sunday Brunch celebration. This annual event always
books quickly, so make your reservation today.
Place a reservation now.
Owen Brennan's Eggs
Featured in 4Memphis Magazine's February Issue February
Artichoke bottoms per person
4 oz. creamed spinach
6 oz. chopped spinach
2 Tbl softened butter
1 oz. diced onion
1 oz. diced celery
1 oz. diced green bell pepper
3 oz. heavy cream
3 oz. parmesan cheese
1 tsp cruched red pepper
Place butter in a saute pan on medium heat. Once
rendered, add the onion, celery and pepper and cook
until tender. Add spinach and sauteand saute until
wilted. Once all vegetables are are tender, add
heavy cream, cream cheese, parmesan cheese, and
crushed pepper. Continue to cook on low heat
stirring frequently to prevent scorching and until
the cheese has melted and blended with the spinach.
Add salt and pepper to taste.
View article at 4Memphis
2 soft poached eggs per person
2 oz. Hollandaise Sauce
6 oz. Brabant potatoes
Orange crown and strawberry for garnish
Place a bed of creamed spinach on the plate, and
then add the artichoke bottoms on top. Add the soft
poached eggs. Top with hollandaise sauce. Garnish
with paprika. Serve with a mimosa and enjoy!
View article at 4Memphis
January 10, 2015
Pasta Jambalaya is a variation of the
traditional jambalaya with rice. We make a rich
tomato, bell pepper, onion, andouille, and tasso ham
base then add fresh shellfish ...
Red Snapper Perez - The Red Snapper Perez is
a staple dish at Owen Brennan's. We blacken a seven
ounce snapper fillet and serve it over seasoned
white rice and fresh vegetable sauté of ... More
Dining & Entertainment - Germantown News
September 11, 2013 - Germantown
News by Gail Dorband
The famous Owen Brennan's
Brunch was crowded for Labor Day, however
everyone felt special with impeccable service,
atmosphere, and as always, the famous New Orleans
cuisine. There is an entire room dedicated to
favorite and new menu items. When one starts with
the appetizers and entree, there is always a little
voice in your head saying "save room for Banana's
Foster and Bourbon Bread Pudding". An omelet
station, by Chef Shorty as well as Belgium waffles,
shrimp, oysters, and Eggs Benedict are the best to
be found. Cajun dishes such as crawfish etouffee and
pasta jambalaya are worth coming back for more.
Also, smoked salmon ...
Our Google Virtual Tour Is Online! Tuesday May 14, 2013
Our Google powered
virtual tour is officially online. Now you
can take a stroll through our entire facility
and check it out prior to planning your special
event or maybe you just want to pick a special
Full Tour Right Now and start right at our front
door or you can take a separate virtual tour of each
our available rooms and dining areas via the
Virtual Tour link on our
website navigation menu.