The Owen Brennan's Story
All the flavor and flair of New
Orleans in Memphis, Tennessee…that is the order of
the day, whether your taste runs spicy or mild!
From mouth watering hand cut, Angus beef to fresh
seafood or any of our Creole specialties such as
Pasta Jambalya, Crayfish Etouffee’,
Red Fish Perez,
Catfish Beaudreaux and of course of famous Eggs Hussarde (an original of Brennan’s of New Orleans) and
Owen Brennan’s is family owned and operated by Jim
Baker and several of his family members dedicated to
bringing New Orleans traditions to Memphis. Owen
Patio Weather is Here!
September 16, 2015
Fall is knockin' on the door and ready to come on
in. They're calling for high 60's in the evenings
right on through the weekend with lots of sunshine
during the day. Get out here in the fresh air,
sunshine and dine! We've just replaced our old green
patio umbrellas with some brand new, Cajun purple
ones to liven up the patio. Whether it's for lunch,
happy hour, dinner or brunch ... I love being
outside with my friends in this great weather.
Laissez Les Bon Temps Rouler!
Bourbon Lovers Rejoice!
August 11, 2015
Old Scout is bottled
exclusively for Owen Brennan's Restaurant by
Smooth Ambler Spirits ... America's Premier
Artisan Merchant Bottler. Old Scout bourbon
whiskey has a smoothness and flavor we really
admire. Aged 7 years and 115.6 proof. Its
appearance is a warm amber color. The Aroma is a
nice balance of caramel and oak with a
background of light herbs. The Finish taste is
We are Very proud to Serve Old Scout as our
House bourbon, So proud... we display the Barrel
from which it came in our front waiting area. If
you're a bourbon fan then you'll love Owen
Brennan's Old Scout.
Owen Brennan's Eggs
Featured in 4Memphis Magazine's February Issue
Artichoke bottoms per person
4 oz. creamed spinach
6 oz. chopped spinach
2 Tbl softened butter
1 oz. diced onion
1 oz. diced celery
1 oz. diced green bell pepper
3 oz. heavy cream
3 oz. parmesan cheese
1 tsp cruched red pepper
Place butter in a saute pan on medium heat. Once
rendered, add the onion, celery and pepper and cook
until tender. Add spinach and sauteand saute until
wilted. Once all vegetables are are tender, add
heavy cream, cream cheese, parmesan cheese, and
crushed pepper. Continue to cook on low heat
stirring frequently to prevent scorching and until
the cheese has melted and blended with the spinach.
Add salt and pepper to taste.
View article at 4Memphis
2 soft poached eggs per person
2 oz. Hollandaise Sauce
6 oz. Brabant potatoes
Orange crown and strawberry for garnish
Place a bed of creamed spinach on the plate, and
then add the artichoke bottoms on top. Add the soft
poached eggs. Top with hollandaise sauce. Garnish
with paprika. Serve with a mimosa and enjoy!
View article at 4Memphis