Tableside Martini at Dickie Brennan’s Steakhouse…yes, please!

What’s old is new again at Dickie Brennan’s Steakhouse! The decadence and showmanship of a bygone era of hospitality is making an appearance at Dickie Brennan’s Steakhouse, creating an experience where guests participate a bit more closely in their cocktail selection— with front row seats as their martinis are prepared tableside.

“Dining is so much more than food. It’s the entire experience. Our family has a history of elevating that experience – from Jazz Brunch to Banana’s Foster. Tableside cocktails continue this tradition. New Orleans is special in that we hold tight to many of our culinary and hospitality traditions. It is fun to see the return of cocktail carts” commented Dickie Brennan.

DickieBrennans_HendricksCart_Sept2018-95

Black & Gold Martini at Dickie Brennan’s Steakhouse

What’s pouring? The crown jewel of the cart is the “Black and Gold Martini” featuring Hendrick’s Gin with Cajun Caviar stuffed olives and edible 24K gold-leaf – in honor of our hometown football team! Another option is the Truffled Martini with a Cured Louisiana Wagyu garnish.

“Our goal was to create fun, elevated riffs on the classic martini, and we’ve achieved that goal. But for those seeking out something very traditional, we have that as well” said Beverage Director, Barry Himel. For those who like a dirty martini, the “Politician” is a perfect option, served with a blue cheese stuffed olive.

There is also the Vesper, a now classic martini invented and made famous by James Bond author, Ian Fleming.  It’s a combination of gin, vodka and Lillet Blanc. Many credit Dukes Bar at London’s Dukes Hotel with the inspiration for Fleming’s cocktail, but of course, like with everything there is some debate over the matter. Regardless, it was in fact Dukes Bar that inspired the Dickie Brennan’s Steakhouse team to bring martinis into the dining room. 

During the 2017 football season, the Saints played a NFL game in London against the Miami Dolphins. Dickie Brennan brought some members from his culinary and operations team to create a pop-up New Orleans restaurant at the Boisdale Restaurant Group in London. They prepared and served Creole dishes for the week leading up to the game and got to enjoy a bit of the local flavor while there. Dukes Bar impressed the team in terms of style and execution. The martinis were expertly prepared tableside, giving the guest more than a cocktail — an experience. This resonated with the team. Dickie Brennan’s Steakhouse is a classic steakhouse, but classic doesn’t mean stationary. The team is always thinking and experimenting with ways to evolve the restaurant, but keeping true to the restaurant’s identity. This comes in many forms, from serving Louisiana Wagyu to tableside martinis.

Come for a martini and stay for the tableside show.