Tableau
Tableau's pristine white space, soaring staircase and high-arched entries are impressive…But that balcony view overlooking Jackson Square is peerless. Relish an afternoon there with a well-balanced classic cocktail, slices of the addictive tart bread, and a “Grand Royal” quartet of seafood starters—including sublime bacon-wrapped, rosemary-skewered oysters. In cooler climes, opt for a hearty red and the heartier, hopped-up onion soup. The airy main dining room looks onto the gleaming open kitchen and brick courtyard. Things we like there: servings in full or demi portions, aiding those who want less or more. Chicken Tableau’s juicy dark and white portions in a rich béarnaise sauce; time-honored poached-egg dishes on the dinner menu (and at the rollicking brass-band brunch); the logo-branded crème brûlée, served in a shallow, wide bowl (as at other Brennan’s restaurants), to maximize the crispy-crust-to-silken-custard ratio. Service could use a little smoothing out, but the overall experience is classic New Orleans, turned up enough to honor gastronomy in 1880 as well as today.
Tableau's pristine white space, soaring staircase and high-arched entries are impressive…But that balcony view overlooking Jackson Square is peerless. Relish an afternoon there with a well-balanced classic cocktail, slices of the addictive tart bread, and a “Grand Royal” quartet of seafood starters—including sublime bacon-wrapped, rosemary-skewered oysters. In cooler climes, opt for a hearty red and the heartier, hopped-up onion soup. The airy main dining room looks onto the gleaming open kitchen and brick courtyard. Things we like there: servings in full or demi portions, aiding those who want less or more. Chicken Tableau’s juicy dark and white portions in a rich béarnaise sauce; time-honored poached-egg dishes on the dinner menu (and at the rollicking brass-band brunch); the logo-branded crème brûlée, served in a shallow, wide bowl (as at other Brennan’s restaurants), to maximize the crispy-crust-to-silken-custard ratio. Service could use a little smoothing out, but the overall experience is classic New Orleans, turned up enough to honor gastronomy in 1880 as well as today.
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