FACTS ABOUT
TABLEAU
Opened:
Address:
Telephone/Fax:
Email:
Website:
May 15, 2013
616 St. Peter St.
New Orleans, LA 70116
504.934.3463
[email protected]
www.tableaufrenchquarter.com
CUISINE & LIBATIONS
General Manager:
Executive Chef:
Signature Dishes:
Chris Esteve
John Martin
Grande Royale
Crabmeat ravigote, shrimp remoulade, truffled crab fingers,
oysters maison
Chicken Tableau
Herb roasted chicken breast, crispy boneless thigh, potatoes
Tableau, béarnaise, chicken demi-glace
Pan-Roasted Redfish Bienville
Redfish, frisee-fingerling potato salad, blue crab butter sauce
Tarte a la Bouillie
Rustic Cajun sweet dough baked with a vanilla custard, Old
New Orleans Spiced rum-caramel sauce
Wine List:
Tableau has an extensive wine list, including artisan wines on
tap available by the carafe, half carafe and glass
Cocktails:
Full bar with strong focus on classic cocktails & signature craft
cocktails
Private Parties:
Accommodations can be made for 10-70 guests, with four
sophisticated private dining rooms.
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MANAGEMENT & STAFF
Owners:
Dickie Brennan, Steve Pettus & Lauren Brennan Brower
Operations Manager: Levi Janssen
Beverage Director: Barry Himel
Sales:
Mary McGee-Tilloy, Ali Clark, Livia Marshall and Janice Carr
Marketing:
Whitney Guarisco, Wesley Noble Janssen, Sara Schulenberg & Sally
Brower
SERVICE INFORMATION
Hours:
Brunch:
Saturday & Sunday starting at 10:30am
Lunch: Monday – Friday starting at 11:30am
Dinner:
Nightly, 5:30pm-10:00pm
Reservations:
Recommended, but not required. Reservations can be made by
phone at 504.934.3463 or www.tableaufrenchquarter.com
Credit Cards:
American Express, Master Card, Discover and Visa
Dress:
Upscale Casual
Wheelchair Access:
Fully Accessible
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TABLEAU
Located in the heart of the French Quarter, on picturesque Jackson Square,
Dickie Brennan’s Tableau is a must visit for a true New Orleans experience.
The culinary team has revisited the classic style of New Orleans cooking - a
combination of European refinement and rustic simplicity. Using the best
local ingredients the region has to offer, chef John Martin shines the spotlight
on classic New Orleans cuisine--taking those dishes and updating them to
create signature items at Tableau.
From the sprawling, wrap around balcony with panoramic views of Jackson
Square, to the intimate courtyard with the historic fountain, to the main
dining room with an open kitchen of the chefs in action, the ambience at
Tableau is truly unique.
Adjacent to one of America’s most historic playhouses, Le Petit Theatre, as
well as Jackson Square, Tableau is steeped in history. The restaurant is
operated by Dickie Brennan and sister, Lauren Brennan Brower of the famed
New Orleans restaurant family, with their partner, seasoned restaurateur,
Steve Pettus. Tableau serves lunch, and dinner daily, brunch on Saturday and
Sunday, as well as cocktail service and small plates in their second floor
“Drawing Room” bar.
Tableau offers a daily happy hour from 2-6pm, which features half price draft
beer and tap wine as well as $5 classic cocktails, and half priced select small
plates.
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PRESS COMMENTS & AWARDS
The “Grand Royale” was a foursome of Creole favorites: crabmeat ravigote, shrimp remoulade,
marinated crab claws and oysters en brochette…Each item showcased the chef’s desire to
refresh the classics. The crabmeat popped with crispy fried capers, and the crab fingers shone
in a truffled vinaigrette, but the oysters were particularly noteworthy. Where a traditional
version of the dish would be breaded, wrapped in bacon and deep fried, these were skewered
on rosemary, dusted with panko crumbs and then broiled, resulting in a much lighter version
with the classic flavor profile.
The Advocate New Orleans
Top 5 “New Orleans Best New French Quarter Restaurants”
WWL-TV
Newly opened with a promise of delivering 'favorite New Orleans dishes elevated to a new
level' is Tableau (www.tableaufrenchquarter.com). Sitting there on the Tableau balcony
overlooking Jackson Square, as you finish off the oysters en brochette and gradually turn your
attention to the tournedos rossini (petite filets atop croutons with seared foie gras), it might be
a good moment to ask yourself, 'Was it all really better back in the day?'
Lonely Planet
As is to be expected from a French Quarter eatery, the menu doesn’t stray too far from the
seafood-driven, buttery southern palate. However, the updated Creole cuisine manages to
maintain the Big Easy’s food traditions with lighter versions of classic dishes, plus a few much
appreciated adjustments.
NOLA Defender
…Brennan's company has built a restaurant that looks, functions and tastes as if one of the
French Creole grandes dames had undergone a timely modernization… the menu is rooted in
old-school Creole tradition, with shrimp remoulade, fried eggplant sticks, turtle soup and egg
dishes like eggs Sardou, served as dinner entrees. More contemporary dishes are always close
at hand, including crab claws in truffle vinaigrette, a large rib-eye paired with roasted marrow
and barbecue shrimp over goat cheese grits.
Gambit Weekly
“Soul, imagination and joie de vivre abound” at this “beautiful”, “elegant” adjunct to the
historic Le Petit Théâtre in “the heart of the French Quarter”, where chef John Martin works up
“innovative interpretations of Creole classics”; though a few say this Dickie Brennan restaurant
is “still working out some kinks”, most patrons “love sitting on the balcony” and “peoplewatching.” Zagat 2016
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KEY TEAM BIOS
DICKIE BRENNAN
Managing Partner, Bourbon House, Dickie Brennan’s Steakhouse, Palace Café and Tableau
Dickie Brennan, Owner and Managing Partner of Dickie Brennan & Company, is a trained chef
and third generation New Orleans restaurateur of the renowned Brennan family. Growing up
under the tutelage of esteemed Chef Paul Prudhomme, Dickie helped Commander’s Palace lead
the American Regional Cuisine movement by introducing the world to Cajun and Creole
cooking.
As an ambassador for New Orleans and its unique culture, Dickie is an avid supporter of local
farmers and fisherman. Each of his restaurants accentuates Louisiana’s culinary history using
local ingredients and techniques. Currently, Dickie serves on the National Restaurant
Association and Louisiana Restaurant Association Board of Directors, as well as the New
Orleans Culinary and Hospitality Institute.
STEVE PETTUS
Managing Partner, Bourbon House, Dickie Brennan’s Steakhouse, Palace Café and Tableau
Steve began his working relationship with the Brennan family in 1991 as the General Manager
of Palace Café. After earning his law degree at Loyola University, Steve became In House
Counsel for the Commander’s Palace family of restaurants (then comprised of Commander’s
Palace, Mr. B’s Bistro, Brennan’s of Houston, Third Coast, Bacco and Palace Café.)
In 1997, he partnered with Dickie Brennan and Lauren Brennan Brower to form Dickie Brennan
& Company, a restaurant group comprised of Palace Café, Dickie Brennan’s Steakhouse, and
later, Bourbon House and Tableau.
Deeply committed to the city of New Orleans, Steve currently serves on the board of multiple
civic organizations, including as the Treasurer for the New Orleans Convention & Visitors
Bureau, the Ernest Morial Convention Center, the N.O. City Park Improvement Association, the
Louisiana Restaurant Association Self Insurers’ Fund, and as former Chair of the French Quarter
Management District.
LAUREN BRENNAN-BROWER
Managing Partner, Bourbon House, Dickie Brennan’s Steakhouse, Palace Café and Tableau
Growing up at Commander’s Palace, Lauren Brennan was a natural in the restaurant business
from a young age. Following graduation from Louisiana State University, Lauren attended Ville
de Francais and Le Varenne Cooking School in France. After her return to New Orleans, Lauren
held positions in operations at Mr. B’s Bistro and Commander’s Palace.
In 1991, she partnered with her brother, Dickie, and Steve Pettus to open Palace Café. Since then
she has helped develop the nationally recognized brand through the addition of Dickie Brennan’s
Steakhouse, Bourbon House and Tableau. Lauren is invaluable in developing and maintaining
customer relationships and is instrumental in maintaining the high standards of the Brennan
name. She’s a familiar face in all our dining rooms. Additionally, the overall distinctive décor
and ambience of each restaurant is largely the result of Lauren’s efforts.
Lauren is dedicated to the culinary interests of New Orleans and serves on the New Orleans
Wine and Food Experience Board; she is also a member of Friends of the Cabildo Board.
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