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Three Dishes Brennan’s New Chef Is Adding to the Famous Restaurant’s Menu

Six months after parting ways with Slade Rushing, Brennan’s has announced a new head chef

Breakfast At Brennan’s, Friday, 10 a.m.
Outside the historic Brennan’s
Josh Brasted/Eater NOLA

Historic French Quarter landmark Brennan’s announced a new head chef today, November 7, six months after James Beard Award-nominated chef Slade Rushing abruptly parted ways with the restaurant.

Brennan’s promoted from within, making interim head chef Ryan Hacker’s role permanent. Hacker worked alongside Rushing for five years, helping kick off the restaurant’s new era when it reopened in dramatic fashion in November of 2014. Before Brennan’s, Hacker worked with Andrew Weissman at the now-closed Osteria Il Sogno in San Antonio, Texas. At age 35, Hacker is Brennan’s youngest executive chef.

Hacker is introducing some new dishes, keeping with Rushing’s legacy of reinvention and creativity (he was nominated for a James Beard award each of the five years he spent at Brennan’s).

Omelette of Brassicas with broccoli, almonds, dried figs, Creole spiced honey, butternut squash
Eugenia Uhl/Official Photo

First up is breakfast — the meal Brennan’s is probably most famous for and serves all day — and an “Omelette of Brassicas” with broccoli, almonds, dried figs, and butternut squash. For dinner items, an octopus etouffee is topped with crispy rice paper and scallion relish, and sweet potato malfatti (gnocchi-like dumplings) served with charred okra and broiled peanut puree. Check them out below.

Octopus Etouffee with crispy rice paper and scallion relish, new to Brennan’s menu
Eugenia Uhl/Official Photo
Sweet potato malfatti with charred okra, broiled peanut puree, and Calabrian chile oil
Eugenia Uhl/Official Photo

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