By Jodie Eisenhardt @foodiehouston

Brennan's of Houston / New Menu

Cuisine: Creole Texas-Style

Executive Chef: Danny Trace

3300 Smith Street / 713.522.9711 /

Lunch: Mon-Fri, 11 am - 2 pm; Dinner: Mon-Sun, 5:45 - 10 pm; Brunch: Sat, 11 am - 2 pm, and Sun, 10 am - 2 pm



Since opening in 1967, the legendary Brennan's has launched the career of numerous beloved Houston chefs, including Mark Holley, Chris Shepherd and Randy Evans. Numerous employees have worked there for decades. Fortunately, the iconic building come back to live after a destructive fire in 2008 when they re-opened with Executive Chef Danny Trace. 

Known for his background in Creole cuisine, Trace is also known for his seasonal, farm-to-table philosophy. A great example is the Ponchatoula Strawberry Salad with Louisiana berries, spiced pecans, baby spinach, red onions, local Chevre and Steen's Sugarcane vinegar. A recent renovation to add a wood-burning grill, utilizing pecan and oak, has had a significant impact on the menu, along with a "cold bar" station, now providing a number of iced and raw seafood offerings including stunning and delicious seafood towers.

Stand-outs from the new grill include the Southern-Grilled Redfish over woodfire vegetables and Jimmy's Grilled Oysters served with seaweek flakes, garlic butter and cornbread crumbs. A Harris Ranch filet and a Niman Ranch Tomahawk Pork Chop are both treated beautifully on the wood grill, served with beautiful market vegetables and luscious sauces.

Not to worry, all of the old favorites remain like Gulf fish Pontchatrain, Turtle Soup and Bananas Foster but when you think of Brennan's, it's time to think fresh, seasonal and sensational new flavors thanks to the new grill and cold / raw offerings. It's not just a place for special occasion meals, it should be in your rotation.