Traditional recipes

Dickie Brennan's Tableau: A Disaster

Dickie Brennan's Tableau: A Disaster

The Brennan family are among New Orleans’ most legendary restaurateurs, having fed generations of locals and tourists for decades at some of the city’s best restaurants, including Commander’s Palace. Dickie Brennan and Chef Ben Thibodeauxare doing their best to put an end to the Brennan legend at Brennan’s newest establishment, Tableau, overlooking Jackson Square at Le Petite Theater.

The food, at best, is average and does nothing to further the extraordinary culinary advances being made in New Orleans, which has more restaurants today than the city did prior to the destruction of Hurricane Katrina. The fairly typical Creole menu features the standards, but offers little to remember and no dishes that stand-out as unique or must-tries.

On our recent visit, what stood out as the defining and memorable experience was the exceptionally poor service and troublesome unintended additions to our salads.

Upon arrival, we were left standing several minutes before being greeted and then stood for another ten or twelve minutes while “our table was being prepared.” Although we had requested a table in a less trafficked area, we were placed in an area through which the wait staff was constantly passing. That might have proven to be a good thing if any of them had actually bothered to stop and wait on us.

The management at Tableau has apparently instructed their staff to only perform specific pre-designated tasks. So the person taking our drinks order is not responsible for delivering them; a different person took our order and another delivered the meals. No one took responsibility for our needs during the meal itself.

We ordered a bottle of Prosecco, which arrived 15 minutes later but was warm, which surprised the “manager” who had been tasked to find a bottle. Upon opening it, at least a glass and a half sprayed out onto the table and floor, yet the manager still proceeded to try to pour a glass, acting perturbed when we suggested he bring a bucket of ice and chill the Prosecco before serving. He offered a glass of house champagne as an alternative. Five minutes later, a bucket with no ice arrived and we twice had to request ice from two different members of the wait staff before it arrived. It was fully 35 minutes after we ordered the wine before we were able to drink a cold glass. Not once after the first warm glass did any member of the staff offer to pour a glass of Prosecco for us. Every single glass we poured ourselves until the bottle was empty. Even when staff members passed by us as we were lifting and pouring the bottle, they did not think to offer to do it themselves. Obviously it was not their responsibility – or anyone’s for that matter. No discount or alternative was offered for the loss of more than a glass onto the floor.

At some point during that fiasco our Lyonnaise Salads arrived, an interesting sounding but mostly tasteless effort. After a few forkfuls, I bit down onto a sharp, piercing piece of jagged thin plastic, and asked for a manager, who appeared and was appropriately apologetic before disappearing into the kitchen and returning with a description of what I already knew – it was a piece of container plastic. In the interim I had poked through the salad and discovered another sharp piece. He appropriately took away the salad and offered an alternative, and I accepted a fresh but uninspired Crabmeat Ravigote.

To cap the evening, as we were considering dessert, the fire alarm went off several times, automatic fire doors closed, and fire trucks arrived. There was no reaction from the staff, no explanation, no suggestion if we should stay or leave, no apology for the disruption. Instead a check arrived.

New Orleans hosts many of the world’s best restaurants, and a Brennan family restaurant is typically elevated automatically to 'Best Restaurant' lists with little critical evaluation. Unfortunately, Tableau has been included on several lists even though it clearly is undeserving and has a poorly trained and managed staff who care little about their guests. Because it is so well-situated on Jackson Square, Tableau appears to be comfortable depending on tourists, and management cares little about reviews or return customers. I’ll be surprised if it remains open another year without a major upheaval in management, menu and staff.


Dickie Brennan's Tableau: A Disaster - Recipes

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Duck Confit & Brie Spring Rolls*

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Steps to Make Perfect Seafood Gumbo

Seafood Gumbo. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. #SoulFoodSunday – Here's another drop for #SoulFoodSunday playlist.

This is a real SEAFOOD gumbo. This is the best gumbo I've ever had. The crab boil is the key ingredient – do not omit it.

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, seafood gumbo. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. #SoulFoodSunday – Here's another drop for #SoulFoodSunday playlist.

Seafood Gumbo is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Seafood Gumbo is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have seafood gumbo using 27 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Seafood Gumbo:

Best Ever Seafood Gumbo. this link is to an external site that may or may not meet accessibility guidelines. Seafood Gumbo is a Crock Pot recipe introduced in the Shipwrecked DLC. Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. This recipe is not super easy as it takes time to cook to properly.

Instructions to make Seafood Gumbo:

  1. Make roux mix by whisking flour and bacon drippings constantly in sauce pan over medium-low heat until rich mahogany color. Remove from heat until it stops cooking. Usually 8-15 minutes..
  2. Place celery, onion, green bell pepper, and garlic in food processor on pulse until finely chopped. Mix vegetables and sausage into roux mix and place back over medium-low heat until vegetables are tender. Usually 10-15 minutes..
  3. Bring water and beef bouillon to boil in large pot (8 quarts or larger). Whisk the roux mix into boiling water once the cubes disolve. Reduce to simmer then mix in the rest of the base: sugar, salt, hot sauce, Cajon seasoning, bay leaves, thyme, stewed tomatoes and tomato sauce. Simmer for 1 hour and add the file gumbo powder at the 45 minute mark..
  4. Mix in shrimp, crab meat, Worsteshire and white vinegar into gumbo and simmer for another 45 minutes. Mix in file gumbo powder before serving..

Gumbo (Louisiana Creole: Gombo) is a soup popular in the U. S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener. This seafood gumbo recipe was originally titled Super Bowl Seafood Gumbo, as the author makes this Cajun specialty each year for the occasion, just as his mother did before him. Store gumbo in the refrigerator for up to three days and then reheat gently before serving.

So that’s going to wrap this up with this special food seafood gumbo recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!


Our story

Our story begins when Guido Oliverii opened Trattoria Oliverii, using family recipes from the Abruzzo region of Italy. He created a comfortable dining atmosphere complete with quality Central Italian cuisine and a full bar in Northbrook, Illinois.

Today, the tradition continues under owners and cousins, Ali Clark and Katie Keefe. Katie was born and raised in Northbrook and has worked at Oliverii&aposs since its opening day in 1991. Over the decades, Katie has become an integral member of the restaurant&aposs team, and enjoys the relationships she has developed with customers. It&aposs not uncommon to hear her referred to as the "Mayor of Northbrook" or "Kate the Great" by guests. It&aposs her deep connections with the community that inspired her to become co-owner of Oliverii&aposs.

A native of New Orleans, Ali has an extensive restaurant background. Having worked in multiple key roles for the famed Brennan restaurant family (at Palace Cafe, Bourbon House, Dickie Brennan&aposs Steakhouse and Tableau), Ali knows the ins and outs of a quality dining experience. She is using this knowledge to enhance the already excellent reputation Oliverii&aposs has for food and service.

Delicious cuisine, in an intimate, relaxed family atmosphere is the Oliverii standard. Date night, Tuesday evening dinner with the family, birthday celebrations, cocktail and an appetizer, quick lunch, take-out whatever your dining needs may be, Trattoria Oliverii has you covered. The Oliverii restaurant family hopes to see you soon. Buon Appetito!


This month, Refinery Rooftop’s “Give a Sip” cocktail is the Frozen Eggnog. Comprised of Oakheart Spiced Rum, local eggnog, cinnamon, and nutmeg this is the perfect winter cocktail. Part of the proceeds will go towards Save The Children to give children a healthy start, an education, and protection from harm.


When our team i"#C8EDFF"on balance of flavor and freshness is matched equally with an importance of seasonal and locally sourced ingredients. Every part of a dish is sourced as close to our back door as possible, after a careful tasting and selection process. Below are just a few of our featured farmers and friends who provide us with these coveted ingredients.

Home Place Pastures
At Brennan’s, we know that the quality of our food is only as good as the quality of our ingredients, which, in turn, depends on the care taken by our purveyors. Case in point: the fine heritage breed pork we source from Home Place Pastures, where enlightened animal husbandry practices make a difference in the product on the plate. Marshall Bartlett established this progressive operation on land in Como, Mississippi that his family has farmed for five generations, creating spacious pastures and wooded paddocks where the animals spend their entire lifespan, eating a varied diet of foraged roots and acorns in addition to corn grown for them on the property. This long-term investment in humane handling yields superior flavor and texture, making Home Place Pastures our ideal partner in more ways than one.

Isabelle's Orchard
In a region known for its colorful characters, Brennan’s is pleased to source its citrus from an industrious Frenchwoman who runs her own busy tour company by day, and, on her property just east of New Orleans, also manages to produce the most aromatic Meyer lemons our culinary team has ever encountered. Isabelle’s Orange Orchard is blessed with the rich alluvial soil of the Mississippi Delta and a complete absence of chemicals. Is this why our chefs detect a difference they can see, smell, and taste in the fruit, including more oil in its zest? Whatever the reason, they applaud Isabelle’s broad range of specialty citrus, which brightens menu items from the Satsuma Vinaigrette drizzled over the Avocado Toast, to the Preserved Lemon Butter that graces the Gulf Fish Amandine.

Pelican Produce
When Michelle Posey walks through the door with deliveries from her Pelican Produce company – regardless of what she’s carrying – the collective reaction of the Brennan’s kitchen team is, “These are the best ever!” Michelle and her dad, John Posey, began their enterprise on plots in New Orleans’ lower 9th Ward deemed unsuitable for building, rented for $1-a-year from Habitat for Humanity they’ve recently bought additional property in Plaquemines Parish to meet growing demand for their stand-out produce. What sets Michelle apart is her uncanny ability to bring out flavor like nobody’s business in a dizzying variety of vegetables, fruits, herbs, and edible flowers. She also has the rare ability to stump our chefs with funky vegetable varieties they’ve never seen – but are always excited to get to know.

Quintin's Natural
When Brennan’s set out to develop an over-the-top dessert to delight guests celebrating birthdays with us, the team was looking not just for festivity [sprinkles in the cake!] and frothy fantasy [wrap it in cotton candy!] – it had to reflect classic New Orleans flavor. That’s where Quintin’s Natural came in, the hyper-local premium ice cream company of Quintin Quinlivan, a retired pastry chef whose passion is creating custom all-natural flavors. We asked for Nectar Soda Ice Cream, in honor of our hometown-favorite sno-ball. Quintin, ever cheerful and totally focused, worked with us to perfect a nostalgic impression of New Orleans-in-a-spoon: a creamy, balanced blend of vanilla and almond – in a shade that is perfectly pink.

Compostella Farm
Twice a week, beautiful young organic greens are brought to the Brennan’s kitchen from Compostella Farm, about an hour away in Picayune, Mississippi. They are the labor-of-love of a thoughtful young couple named Madeline Yoste and Timothy Robb, who immersed themselves after college in the art of organic farming in the Pacific Northwest – then came closer to her hometown of New Orleans to establish a farm of their own. The Brennan’s team loves the unrivaled springy tenderness of Compostella’s baby lettuces, mustard greens, and arugula: triple-washed and a fine foundation for all the restaurant’s popular salads. Madeline brings the bounty in, herself, putting a face on the farm and forging a personal connection between the kitchen and her tidy rows of greens.


Dickie Brennan’s Tableau in New Orleans

There is no better way to celebrate a friends arrival (and birthday) than at an epic cocktail sloshed feast. Mike’s flight had arrived on time but his cab got stuck in the thick of New Orleans downtown traffic, Friday rush hour. After loitering in the hotel lobby I popped out on the street and saw him jump out of a taxi and power-walk towards me. “I’m starving,” he moaned. I had big plans for the birthday boy that night so we quickly dropped off his luggage and raced out to the French Quarter in search of satiation.

Located on picturesque Jackson Square at Le Petit Theatre, Tableau is acclaimed Chef Dickie Brennan’s newest offering to New Orleans. A grand staircase spans three stories of the restaurant, connecting private dining rooms, a wrap around balcony with views over Jackson Square and courtyard seating. Tableau and Le Petit Theatre share the courtyard so on performance nights one can find an enthusiastic theatre crowd enjoying sips at the restaurants bar.

Upon arrival we were whisked to front row seats beside the open kitchen. I could hear what seemed like an orchestra outside, buskers belting live jazz to packed crowds. Tableau’s menu, developed by Chef Ben Thibodeaux, showcases regional ingredients and classic French Creole dishes with a unique twist. Over the course of the next few hours Mike and I marched through the restaurants bar menu which offers a selection of sippers with cute titles such as “Just As Well” and “How to Stay Young Forever” (which I ordered for Mike out of necessity).

My memories of Tableau are nothing but a delight and would be the finest dining experience of my trip to New Orleans. I was elated. Perhaps it was the fact that my friend had just arrived to join me for the weekend or that it was his birthday worth getting excited for? The vibe screamed NOLA authenticity with staff that spread wide smiles and with much gusto rambled on about each of their favourite dishes. Highlights from the savoury side of things included a seafood centric Grand Royale, Duck and Andouille Gumbo, Eggs Benedict with Masa Fried Oysters (when’s the last time you saw benedict celebrated on anything but a brunch menu?) and BBQ shrimp n Grits.

I was delighted to have Dickie himself join us at the table to say hello, arriving just as we prepared to indulge in the restaurants sweeter offerings. As we whisked our fingers down the dessert menu I couldn’t help but laugh as what seemed like a choir formed around us, eager staff keen to pitch their favourite offering from the restaurants famed pastry chef. Word spread that Mike was celebrating his birthday and so my humming and hawing over what dishes to order became a pointless pursuit as six plates in homage to sucre were whisked under our noses. A chef’s hat was propped on Mike head for a photo op before we armed ourselves with spoons.

And so it was that we waddled out the door bound for Frenchmen Street while debating our favourites, “that Praline Monkey Bread Pudding was unforgettable, but the Frozen Lemon Meringue Parfait offered such a light air to such a memorable TGIF…”

milagro reposado, st germain, guava, lime, guava, bitterman’s habanero shrub

oryza vodka, solerno, cranberry, boston bittahs, blood orange, soda

How to Stay Young Forever

tuaca, aperol, grapefruit, sparkling wine, angostura bitters

hendricks gin, thyme syrup, grapefruit, lime

woodford, rosemary syrup, lemon, cranberry bitters

oryza vodka, domaine de canton ginger liqueur, fraise de bois strawberry liqueur, lemon, peychaud’s bitter

dusted with creole powered sugar

crabmeat ravigote, shrimp remoulade, truffle crab fingers, oysters en brochette

chappapeela farms duck and local andouille served with popcorn rice

Asparagus and Seafood Salad

chilled asparagus, jumbo lump crabmeat ravigote, boiled shrimp, tomato, lemon-tarragon dijon vinaigrette

spinach, celery, pecans, red onions, sherry-cane vinaigrette, square st. agur blue

fingerling potatoes, julienned ham, garlic, petite pois, roasted mushrooms, caramelized onion, creole spices

poached eggs, sauteed ham, toasted house made english muffin, lemon hollandaise, masa fried gulf oysters

jumbo gulf shrimp, new orleans style bbq sauce spiced with local beer, ground chevre grits

Tournedos Rossini Moderne

two 3oz tournedos, toasted croutons, seared foie gras, marchands de vin

crispy seared breast, braised thigh, bourbon-cherry duck jus

Praline Monkey Bread Pudding

brown sugar and pecans baked into a biscuit bread pudding with vanilla bean ice cream and butterscotch sauce

Frozen Lemon Meringue Parfait

lemon sabayon, italian meringue, cookie crust, fresh fruit

Vanilla Bean Creme Brulee

traditional custard topped with caramelized sugar

Hot Chocolate Pot de Creme

dark chocolate custard infused with cayenne pepper, topped with house made marshmallow fluff and caramelized cocoa nibs

rustic cajun sweet dough baked with vanilla custard, old new orleans spiced rum caramel sauce

trio of warm molten chocolate cakes, creole cream cheese ice cream, cherry-red wine reduction

Andrew Dobson

Andrew John Virtue Dobson is the Publisher and Editor-in-Chief at Dobbernationloves. Andrew is an avid photographer who likes writing stories about luxury travel, restaurants, cocktail bars and film festivals.

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Q: Is there a favorite family tradition you’ve incorporated into your restaurants?

A: The cornerstone of my family’s success is hospitality. We’ve always tried to make diners feel welcome, and one example of this is buying an after-dinner drink for people dining alone. This is a family tradition that has been carried on for generations.

Q: When it comes to your restaurant menus, what is the dish you never tire of?

A: Turtle soup and bananas Foster…what can I say? I was hooked at a young age.

Q: Share with us an insider’s tip about making the most of our experience at your restaurants.

A: Listen to your servers! We spend a lot of time educating our front-line staff. Before every shift, our chefs have a meeting with servers to tell them what just came in and is extra special. Depending on the season, we’ll have off the menu specials like soft-shell crabs, sweet jumbo lump crabmeat, and Gulf shrimp.


Simple Way to Prepare Award-winning Ultimate Seafood Gumbo

Ultimate Seafood Gumbo. Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. Seafood Gumbo is a Crock Pot recipe introduced in the Shipwrecked DLC.

Otherwise the Recipe is very good. Sometims we add shucked Oysters to give our Seafood Gumbo extra flavor. This is a great seafood stew "gumbo".

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, ultimate seafood gumbo. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ultimate Seafood Gumbo is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Ultimate Seafood Gumbo is something which I’ve loved my whole life. They’re nice and they look fantastic.

Seafood gumbo, packed with shrimp, oysters, red snapper, and, especially Louisiana blue crab, is a classic South Louisiana dish. Ben Thibodeaux, chef de cuisine of Dickie Brennan's Tableau in Le Petit. Seafood Gumbo is a Crock Pot recipe introduced in the Shipwrecked DLC.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have ultimate seafood gumbo using 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ultimate Seafood Gumbo:

This would be great with mussels and some pieces of cod too. Worcestershire sauce and tomato paste are often used in gumbo and jambalaya. Seafood gumbo gets a little bit fancier at Mr. B's with gulf shrimp, crabmeat, oysters and okra.

Steps to make Ultimate Seafood Gumbo:

  1. Place the ham hock and water in a stock pot and simmer for 1 hour. Remove the ham hock to cool, reserving the liquid..
  2. In a large skillet, heat the butter over medium heat..
  3. Cook the okra until the gooey strings no longer appear as you stir. Add the bell pepper, onion, parsley, celery, and garlic and cook for 30 minutes. Remove the garlic and discard. Add the tomatoes and cook for 3 minutes..
  4. Remove the meat from the ham hock and add it to the stock pot. Place the veggies and bay leaves in the pot and cook on medium-low to medium for 3hrs..
  5. Add the seasonings and Worcestershire sauce and stir. Add the shrimp and sausage 30 minutes before serving. Add the crab meat 10 minutes before serving..
  6. Taste. Add hot sauce if desired. Serve with rice. If u like it thicker, add a little corn starch to the to a scoop of the stock, mix it, and return to the pot..

The Duck Duck and Goose Sausage Gumbo from Gabrielle is one of the restaurant's star dishes. Seafood Gumbo, with shrimp, crab, chicken Andouille sausage, and okra is an authentic spicy Cajun meal served over rice or grits. This recipe is not super easy as it takes time to cook to properly. Watch how to make this recipe. I fell in love with seafood gumbo many, many years ago.

So that’s going to wrap it up with this special food ultimate seafood gumbo recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Watch the video: Tableau Restaurant - AlliedPRA New Orleans (January 2022).