Dickie Brennan's Steakhouse — Restaurant in New Orleans

By far the worst experience for brunch. Arrived @ the table at 1:00, and didn't get greeted until atleast 10 minutes after. We didn't receive drinks from the bar until after 1:20. 2 Bloody Marys & A Pimms Cup; Bloodys were actually disgusting. They contain cocktail sauce which the server should be making aware to new guests. It was very spicy, which again, should have been communicated by the server. The Pimms Cup could've been good but the drink unfortunately was not cold enough. We decided to send all the drinks back, and I ordered Prosecco. This is where my experience took a turn. The sparkling wine was served in a flute that had obviously just came out of the dishwasher. On top of that the Prosecco was flat and had no type of carbonation. I had to flag a manager down to get them to come over. Nothing but an empty "Sorry". Dominic (Manager) told me that due to Bottomless Mimosas, the Prosecco may be in a warm flute due to the high requests of mimosas. This is unacceptable. After complaining, our waitress (Captain) never came back, yet sent someone else, whom had to be told to wipe the table in between courses and reset the silver. The entire time me and my party dined, our water glasses were never refilled or even offered to be refilled, yet staff is congregated at the expo line and not putting guests as their first priority. I enjoyed the redfish, which was amazing in flavor. I love to compensate waitstaff for great service but this was the complete opposite. Dickie Brennan needs to rethink their training program and teaching servers the right way to serve. No server should have their elbow in my face, or serving liquids from my left. This is not the proper standard. I work in hospitality and this by far was not worth the 165 for 3, and I probably won't be back due to the nonchalant attitude of the General Manager Chris, thanks again for your awesome apology, and letting me know that your establishment is busy; -_- yet multiple tables were empty. Chris needs to come down off his chariot and get in the mud right along with his employees, and if he isn't willing to, then he shouldn't be GM here at Tableau. We were celebrating my friends' accomplishment of graduating as a Baccalaureate with Honors', yet were faced with so many adversities this visit. No one even asked if we were celebrating anything special. The staff definitely dropped the ball this time. I hope this doesn't represent what Dickie Brennen's Steakhouse has to offer. Manager should have made my experience right but showed no interest. I requested to speak to manager again before leaving to just let him know that we didn't enjoy our experience. Again, nonchalant attitude, body language reading " I DON'T GIVE A S* "; I asked Chris whom is his supervisor, and he replied he was the GM, I replied to him, "IT SHOWS" as he exhibits no qualities of leadership. He replied to me that it was insulting, and that is his opinion. But what was very distasteful was that, upon my exit a food runner (African American male, bald head with glasses) overheard our conversation and sat his tray down and proceeded to ask GM Chris "Want me to handle it Boss?" He replied "No, he's leaving!" This is disgusting, again, no leadership skills, as a non managerial employee is involving themselves into a dispute between a manager and a consumer. Dickie, your allegedly "upscale establishment" is full of hoodlums and this should be addressed immediately. The whole staff needs a course on...

I've been to Dickie Brennan's Steak House nearly a dozen times over the past fifteen years, and while I once thought it to be a very respectable steak house, my most recent experiences have not met expectations.

Deciding to head out to Dickie's with a friend of mine before an evening of revelry on Bourbon Street, I warned him beforehand that there are better steak houses in New Orleans, but I reasoned that this was going to get us to our real nightly mission fastest due to its fantastic location.

As I ordered myself a scotch, one thing off the bat that I noticed on this visit is that Dickie Brennan's is comparatively expensive in a city with so many great steak options.

I somehow remember the seafood gumbo being better at Dickie Brennan's. Containing chunks of andouille sausage, their gumbo is a bit of an oddity in New Orleans, with many restaurants preferring to use only shellfish in their seafood gumbos. Dickie Brennan's gumbo is not a particularly dark gumbo (despite their claims to the contrary), nor did it taste bad, but I could not find any seafood in it other than shrimp, despite it being billed as having P&J oysters and "seasonal fish."

I split the Barbecue Shrimp & Grits appetizer with my friend. They can offer this "Mr. B's-style" with heads-on, or peeled and de-headed. We opted for the latter, as we refused to wear a bib for an appetizer. The shrimp and sauce were good - the shrimp were served in a typical butter and Worcestershire-based sauce, not the type of barbecue sauce you'd find outside of New Orleans. The Jalapeño Cheddar Grit cake that comes with this appetizer tasted blander than it sounded.

For my steak, I ordered the 24 ounce Bone-In "Cowboy" Rib Eye daily special. It's a steak - it's hard to screw up a USDA prime rib eye done to someone's preference. I personally like my steak with a bit more of a crust (especially at medium-rare), but it was good nonetheless. The Pepper-Cream Bourbon sauce, on the other hand, is rubbish. I'm glad I only dabbed a little bit on some of my steak, as it would have ruined my meal. It's not an ill-conceived idea, but the execution is horrible. Not knowing whether it wants to be sweet or savory, it is a virtually inedible abomination.

My friend and I split a side of Potatoes Au Gratin which was underwhelming and undercooked.

Service was solid, as always. Overall atmosphere and lighting is great if you like steak houses. The dining room is filled with lots of ancient sugar daddy types with beautiful young women in fancy dresses. It's a nice place to dine. The food, unfortunately, does not always deliver for the price.

Dickie Brennan's is an alright steakhouse - but its inconsistency is maddening and I'm afraid there are too many other great dining options to keep it in my rotation of restaurants I will visit upon future trips to...

I visited Dickie Brennan's Steakhouse on Valentine's Day. It was an early dinner, so the place was not very busy at the time of visit. Going to breakdown the entire review:

Atmosphere: 3/5 -- about what I expected. It was actually very empty when we were there (5:30p) and many of the servers were just lined against a wall. I do like sport coats, but the fact that they wear white sport coats was an interesting choice. Felt very much like medical coats.

Food: 1.5/5 -- It was not so much that the food was necessarily bad, but it was just not good for the price. I've been to many "high-end" steak houses and just felt this was at the bottom of that list, comparatively speaking. We each had a drink to start with the complimentary bread pairing. Something about it in the paper sack felt cheap. We then had the seared crab cake. First time I've seen one of these at MKT price (which ended up being around $35). Overall, the cake was good. I'd rate it 3.5/5. Could have used some salt. Would likely have a higher rating at a cheaper cost. Next - I ordered the strip and my partner had the petite filet. The flavoring was good. The temperature (ordered at medium) was more medium-rare. The filet was solid quality. The strip was poor quality. You could get better quality at Costco (and this is a compliment to Costco). For $60+ for the steak, it was disappointing. We also ordered the baked Mac+Cheese. I am a huge baked Mac+cheese fan in general. This was the most disappointing thing I've ever had. It was flavorless pasta on a plate with cheese dressed on top and baked. The top came off like you would pull cheese off a pizza. Beyond that, there was no flavor. I have never been so disappointed in something as minor as Mac+cheese in my entire life.

Service: 4/5 -- The server was attentive. The reason this is not 5/5 is for two reasons: 1. it felt very, very scripted -- perhaps if I had interrupted the message, he would have crumbled and would have been lost. 2. We are not people that complain about food or ask for it to be sent back (and did not this night either); however, I would believe that they could have recognized just solely by what was left on our plate that something was off.

Overall - this place is rated 4.4 on Google, so there are certainly people that like what they get here. I am just sharing my...