Brennan's

"The French Quarter landmark known for its endless breakfast service serves up three courses for $75 from 10 a.m. to 5 p.m. this year. The best thing about Brennan’s menu is the number of options for each course — there are seven starters including turtle soup and artichoke and oyster gratin and mains including buttermilk brined breast and cornmeal-crusted redfish. Of course, the famed bananas Foster is just one dessert option." - Beth D'Addono

"Famous for breakfast, Brennan’s stuns all day long under the leadership of owner Ralph Brennan and head chef Ryan Hacker. Ten years ago, the historic restaurant went through a massive, multi-million dollar renovation that extended the bar area and brought the whole place up to date after ownership changed hands. No longer the old dowager of the French Quarter, this restaurant is now relevant and dazzling. But, by all means, try the bananas Foster. It’s well-known for a reason." - Clair Lorell

"This quintessential French Quarter courtyard is home to a champagne-based happy hour every Thursday to Monday, 9 a.m. to 6 p.m. with a special menu, bubbly discounts, and champagne sabering at 5 p.m. on Fridays." - Clair Lorell, Eater Staff

"Brennan’s is the fine dining standard in New Orleans. It’s the type of restaurant where you’ll find yourself checking your posture, because you’d hate to slouch, and saying “powder room” instead of bathroom. Servers put on shows when doing tableside bananas foster or crepes fitzgerald (both dishes that Brennan’s actually invented), and are somehow still able to answer any questions you have seamlessly. The menu changes seasonally, and all of it’s excellent—highlights are the turtle soup, soft-shell crab, and summer vegetable omelet. They also pour great cocktails, including a perect Sazerac." - zella palmer, carlo mantuano, megan braden perry

"Brennan’s is the fine dining standard in New Orleans. It’s the type of restaurant where you’ll find yourself checking your posture, because you’d hate to slouch, and saying “powder room” instead of bathroom. Servers put on shows when doing tableside bananas foster or crepes fitzgerald (both dishes that Brennan’s actually invented), and are somehow still able to answer any questions you have seamlessly. The menu changes seasonally, and all of it’s excellent—highlights are the turtle soup, soft-shell crab, and summer vegetable omelet. They also pour great cocktails, including a perect Sazerac." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry