Food Tasting at Famed Brennan’s of Houston

2 Girls Who Travel attended the Houston Food Blogger Collective members-only event this past week at upscale Brennan’s of Houston and the best way to sum up our experience was as a labor of love … they labored and we loved it!

Known for its New-Orleans-style ambiance, Brennan’s of Houston has been serving up Creole cuisine since 1967. Executive chef Danny Trace spoiled us with delicious seafood and amazing cocktails at the event … we’re talking honey roasted duck, some of the best shrimp ceviche we’ve ever eaten and the mother of all seafood platters. We’re still wondering just how everything managed to taste so good (we’re not ashamed to admit we made more than a few trips to the duck station and the seafood station for some of that delectable ceviche).

Brennan’s of Houston proprietor Alex Brennan-Martin described food as their business, but also their passion.

“We’re adventurous traditionalists,” Brennan-Martin told 2 Girls Who Travel. “We’re big believers in tradition, things that memories are made of … turtle soup, bananas foster, pecan crusted fish, trout pontchartrain, bread pudding soufflés … these are items that make people come back year after year.”

While Brennan-Martin admitted to a fanatical focus on the menu staples, he also finds pleasure in invigorating old dishes and bringing them back to life.

However, don’t expect a lot of razzle dazzle. Brennan-Martin shared a story of sitting at the dinner table in New York with his mother, Julia Child and Julia Child’s husband (his mother and Mrs. Child were good friends) in the 90s.

“This was when tower food – really tall food – was really popular. Suddenly, Mrs. Child slammed her hands down, rattling the table and said, ‘didn’t these chefs’ mothers teach them not to play with their food?!’” he said. “I think sometimes we all can get a little carried away with new for the sake of new – as opposed to ‘is it good?’ then do new.”

This approach has worked well for Brennan’s of Houston. The restaurant has won numerous awards for its venue, food and service.

“We’re keepers of tradition,” said Brennan-Martin. “We believe in – and push the envelope on – our food and our menu on a regular basis, but just with an eye for authenticity.”

Check out the great food and drinks we sampled!!

Acadiana boudin link

Acadiana boudin link

Honey roasted crispy duck, crawfish fried rice and blueberry duck sauce

Honey roasted crispy duck, crawfish fried rice and blueberry duck sauce

Sazerac cocktail

Sazerac cocktail

Grand Platter: boiled shrimp, Creole lobster, crab claws, smoked catfish dip, oysters

Grand Platter: boiled shrimp, Creole lobster, crab claws, smoked catfish dip, oysters

Courtyard bar tea

Courtyard bar tea

Island shrimp ceviche

Island shrimp ceviche

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