From the restaurant's website:
"For nearly 60 years the Brennan family has been perfecting the art of beef preparation in their family restaurants … that’s why at Dickie Brennan’s Steakhouse we grill our chops, sear our strips, oven-roast our prime rib and broil our filets. The same level of attention extends to the service. In Dickie Brennan’s own words "we’re not here for today, we’re here for 50 years down the road'."
Reservations suggested. Full bar. Serving lunch Fri, dinner nightly.
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Dickie Brennan's prefers Creole finesse over steakhouse largesse. The 8-oz. house filet is dressed with creamed spinach, fried oysters and bearnaise and served with Pontalba potatoes. The 14-oz. barbecue rib-eye is topped with shrimp in Abita beer barbecue sauce."
— Gambit Weekly
From the restaurant's website:
"For nearly 60 years the Brennan family has been perfecting the art of beef preparation in their family restaurants … that’s why at Dickie Brennan’s Steakhouse we grill our chops, sear our strips, oven-roast our prime rib and broil our filets. The same level of attention extends to the service. In Dickie Brennan’s own words "we’re not here for today, we’re here for 50 years down the road'."
Reservations suggested. Full bar. Serving lunch Fri, dinner nightly.
Zagat 2011: 25 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: **** (excellent and ambitious)
"Dickie Brennan's prefers Creole finesse over steakhouse largesse. The 8-oz. house filet is dressed with creamed spinach, fried oysters and bearnaise and served with Pontalba potatoes. The 14-oz. barbecue rib-eye is topped with shrimp in Abita beer barbecue sauce."
— Gambit Weekly