The Owen Brennan's Story

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 Eggs Benedict.


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
 

Owen Brennan's Eggs Sardou Recipe
Featured in 4Memphis Magazine's February Issue
February 2015
 

2 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
Paprika
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

 
Our Most Requested Dishes
January 10, 2015

Pasta Jambalaya -
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 ... More
 

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 ... View Full Article
 
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 table.

You can Take The 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.
 







 

 Join Us Online Restaurant Hours  Quick Message
Join Us On Facebook Tweet Tweet
 
Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List iconJoin Our Email List

We respect your privacy. Your email will
not be shared with or sold to any other party.

Monday  - Thursday 11am - 9 pm
Friday 11 am -10 pm
Saturday 11 am -10 pm

Seating Sunday Brunch
9:30 am - 2:30 pm
Owen Brennan's
6150 Poplar Ave. Suite 150
Memphis, TN 38119

Phone: (901)-761-0990


Home ~ Reservations ~ Menus ~ Brunch ~ Virtual Tour ~ Accolades ~ Weddings & Special Events Private Dining ~ Catering  ~ Contact Us

Web Design - Alternative Image by Robert Ponder Copyright 2012