This restaurant has been an institution since 1946, known for its flaming bananas Foster, innovative adaptations of Creole cuisine and attentive service. The women-led wine team has flourished, responding to customer demand with a natural wines page on its list and a Champagne happy hour.
From The Sommelier: “I’m most excited about small production and independent growers becoming more important on wine lists. In general, I see several restaurant lists developing in this direction. I think the promotion of small growers and multigenerational, family owned and operated wineries is really important.” —Braithe Tidwell, Brennan’s
Dish We Loved: Gulf fish amandine with Marcona almonds, haricot verts, and preserved lemon butter