Brennan’s Restaurant

Brennan’s is many things: upscale Creole, French Quarter cornerstone, yada, yada, yada. But mainly, we give it credit for re­inventing the concept of ‘poached eggs on bread with hollandaise.’ In its quest to create the city’s most extravagant breakfast, there’s a dozen variations on the above eggs on offer – with andouille, wine sauce, trout, you name it. You’ll have your not-so petit déjeuner in one of the restaurant’s 12 elegant dining rooms or its lovely courtyard, and if you’re big enough, you’ll start the day with an ‘eye-opener’ (if you can imagine downing a Sazerac before breakfast). Bananas Foster is the recommended dessert, as it’s a Brennan’s original. The dinner menu emphasizes Creole seafood and, while not quite as decadent, is still pretty damn indulgent.