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THIS RESTAURANT IS TEMPORARILY CLOSED Brennan's Restaurant Review: Dining at Brennan’s on a trip to New Orleans is simply a must. For breakfast, choose from an assortment of dishes based on a pair of poached eggs accompanied by one of several meats, seafood or vegetables. Creole French onion soup or the gumbo might start any repast. Traditional grillades (veal strips) and grits in a natural jus are a menu staple, but take your time and study the options. The best bets are the tiny buster (soft shell) crabs when in season; the oysters Rockefeller; and sautéed escalope of veal with crab meat. Cream- and butter-rich sauces tend to mask the main ingredient's flavor, so ask for sauce on the side. The menu suggests a wine selection for each course, and the restaurant boasts one of the most extensive wine collections in the city as well as one of the most meticulously maintained cellars. Bananas Foster was invented by Brennan’s and is still flamed tableside. Or finish with another traditional ritual: café brûlot, for which liqueur-laced flambéed coffee is artfully poured along a long spiral of orange peel before being ladled into demitasse (minimum five persons).