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Patrick Brennan, sous chef at Brennan’s,
continues his family traditions.

for an extensive renovation before reopening in 2014. It is
absolutely splendid today, the epitome of New Orleans’
ambience and architecture that combines classic old-world
elegance with plenty of fanciful touches, like the whimsical
murals of the Mardi Gras Proteus Parade of 1895. (www.bren-
nansneworleans.com.)

This lovely old pink building was originally built in
1795 by the great grandfather of Edgar Degas, once housed
Louisiana State Bank, and was a private residence frequent-
ed by President Andrew Jackson. Today its eight glamorous
dining rooms are not only frequented for breakfast, but are
favored for private parties, weddings and plenty of Mardi
Gras festivity.

We breakfasted in the Chanteclair Room, the main
dining room that is “a fantasy interpretation of a French Or-
angerie (that) holds hands with the courtyard through a spec-
tacular wall of glass,” says interior designer Keith Langham of
his favorite room at Brennan’s.

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