Page 130 - slovenia

Co-owner Ralph Brennan, nephew of Brennan’s original Slade Rushing is Brennan’s acclaimed chef. He told me that
founder, Owen Brennan, has worked here since he was 14, he my choice of omelette “is simplicity at its best,” this version
told us in that gorgeous dining room. “This is a special place adorned by sautéed shrimp, chives, tarragon, chervil and
for my family and we continue that tradition.” His daughter, creme fraiche, “very elegant.”
Kathryn, works up front, and son Patrick, a CIA Greystone
Eggs Sardou featured fried artichoke hearts topped with
Napa graduate, is sous chef in the kitchen. “Patrick started at
creamed spinach, poached egg and choron sauce, which is
9 at Redfish Grill and has been in the kitchen ever since,” said
like a tomato hollandaise. Eggs Hussarde, “one of my favorite
his proud papa.
dishes,” said Slade, presents poached eggs on housemade

Brennan’s Eggs Sardou featuring poached
beauties atop crispy artichokes, Parmesan
creamed spinach and choron sauce.

130 WDT MAGAZINE SPRING 2017