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
 
Bourbon Lovers Rejoice!
August 11, 2015
Old Scout is bottled  exclusively for Owen Brennan's Restaurant by Smooth Ambler Spirits ... America's Premier Artisan Merchant Bottler. Old Scout bourbon whiskey has a smoothness and flavor we really admire. Aged 7 years and 115.6 proof. Its appearance is a warm amber color. The Aroma is a nice balance of caramel and oak with a background of light herbs. The Finish taste is lightly spicy.
 
We are Very proud to Serve Old Scout as our House bourbon, So proud... we display the Barrel from which it came in our front waiting area. If you're a bourbon fan then you'll love Owen Brennan's Old Scout.
 
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

Our Google Virtual Tour Is Online!

April. 2015
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.
 

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

 














 

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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


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