Broussard's Restaurant & Courtyard

A cornerstone of the French Quarter since 1920, Broussard’s delivers a definitive thesis on the evolution of French-Creole dining. The kitchen honors century-old traditions through technical precision, evidenced in the Creole turtle soup finished with aged sherry and finely chopped egg. Signature Oysters Broussard arrive with a satisfying crunch, elevated by the anise-scented warmth of Herbsaint-infused creamed spinach. Texture plays a pivotal role in the bronzed redfish, where the delicate flake of the Gulf catch meets the buttery richness of jumbo lump crab and a silken lemon beurre blanc. Aromas of charred oak and molasses waft from the courtyard as bananas are flambéed tableside for the classic Bananas Foster. Whether it is the snap of alligator sausage or the lamination of a buttery quiche crust, the menu balances historic gravitas with vibrant plating.