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Broussard's Restaurant Review: Founded in the 1920s, Broussard's has an honored spot among the grandest of the grand old Creole establishments. Longtime chef/proprietor Gunter Preuss sold the restaurant in early 2013, causing regular customers to wait anxiously to find out what menu and service changes may be afoot. Now, along with an elegantly appointed redo of the interior, the menu enables front-of-the-house staff to prepare some dishes tableside, harkening to a more traditional fine dining experience. Entrées are as diverse as a classic broiled redfish to a more exotic ostrich filet. This is one of the few places in town where you will find slow-roasted pheasant, as well as a rack of lamb stuffed with Louisiana crab meat. The wine list is carefully thought out. Finish your meal with a traditional bananas Foster. Formally clad waiters are most obliging. During Mardi Gras, Broussard's is open for lunch.