Hoppin John for the New Year
Creole Chef Jose shares his recipe for Hoppin' John.
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BRENNAN’S OF HOUSTON ANNOUNCES NEW EXECUTIVE CHEF
The Texas Creole Institution Taps Joey Chavez to Lead its Kitchen
Wine Guy New 3-Packs To Go
To purchase any of these 3-packs, visit our online wine cellar and click the "Wine Guy Picks" tab. Online Wine Cellar BURGUNDY SUMMER SURVIVAL PACK $89(white burgundy 3-pack) Jean Marc Bouley, Bourgogne Aligote 2017 Do you Aligote? Summer is here and it is hot, so dive into to something …
Shrimp Etouffee from our in-house Cajun
We're no stranger to elevating Cajun dishes to serve at our restaurant but today we'll share with our how Louisiana native and our own Executive Sous Chef James Reedy makes etouffee at home.
Berry Best Dessert
What do we make during peak strawberry season? Strawberry Shortcake!
Crawfish Boil Leftovers?
What to do with all the crawfish boil leftovers? We have the solution!
Crawfish Boil at the Kitchen Table
Our Annual Crawfish Boil parties are always a big hit we decided to take it inside to our Kitchen Table!
Product Feature in the Courtyard Bar
Ben Milam Whiskeys Ben Milam (1788 -1835) was a Kentucky native who became a Texas freedom fighter. Ben lost his life during the Siege of Bexar just prior to the Battle of the Alamo. Marsha Milam, a descendant of “Ole Ben” has set up distilling operations in Blanco, Texas …
Black-Eye Pea Succotash
Black-eye peas are consumed on the first of a new year and are thought to bring prosperity and good luck.
Lobster Bisque en Croute
This recipe was a part of our Date Night Cooking Class series where we discussed the five aspects which we call pillars of our food philosophy. This course features our 'MEMORABLE' aspect and we hope you will take it and recreate it for your most special guests.