You’re standing on the corner of Chartres and St. Peter. The smell of horse carriages and damp pavement is everywhere. It’s New Orleans. If you look up, you see those iconic wrought-iron balconies. One of those belongs to Tableau by Dickie Brennan & Co, and honestly, it might be the most strategic piece of real estate in the entire city.
Most people stumble into the French Quarter and end up at a tourist trap. You know the ones. Overpriced frozen daiquiris and mediocre gumbo. But Tableau is different. It’s built into the historic Le Petit Théâtre du Vieux Carré. That’s the oldest continuously operating community theatre in the country. You aren't just eating dinner; you’re sitting inside a piece of living history.
Dickie Brennan is a name that carries weight here. The Brennan family basically invented modern Creole dining. While Commander’s Palace is the granddaddy of them all, Tableau is the sophisticated, slightly more theatrical sibling. It’s grand. It’s loud. It’s exactly what you want when you’re three blocks away from the chaos of Bourbon Street but want to feel like an adult.
The Layout is Actually Kind of Genius
Most restaurants have a "best" table. At Tableau, there are about four different "bests" depending on your mood.
If you want to see and be seen, you sit in the main dining room. It has these massive windows and brass finishes that make everything feel like a 1920s film set. But the real pros go for the balcony. Sitting on that balcony overlooking Jackson Square while the sun sets? It’s unbeatable. You can hear the brass bands playing down on the street, but you’re tucked away with a glass of wine. It’s the perfect distance from the madness.
Then there’s the Drawing Room. It feels like a private club. Heavy curtains, dark wood, a fireplace. It’s where you go when you want to disappear for two hours.
And don’t forget the courtyard. New Orleans courtyards are a vibe of their own. This one is shared with the theater, so you might see actors in costume scurrying by or hear a rehearsal through the walls. It adds this layer of "theatre" to the meal that isn't forced. It’s just how the building works.
What You’re Actually Eating at Tableau by Dickie Brennan & Co
Let's talk food. Creole cuisine is misunderstood. People think it’s just spicy. It’s not. It’s about layers.
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The menu here is "Creole-inspired," which is code for "we took the classics and gave them a promotion." Take the Eggs Hussarde. It’s a Brennan’s original—poached eggs, Hollandaise, and Marchand de Vin sauce. Usually, it's a brunch thing. At Tableau, they’ve played with those flavors in ways that make sense for dinner too.
The BBQ Shrimp is a must. But look, this isn't backyard BBQ. It’s New Orleans BBQ. That means a ridiculous amount of butter, black pepper, and Worcestershire sauce. They serve it with "manicured" French bread. You’re going to want to dip that bread until the plate is dry. Don't be shy about it. Everyone else is doing the same thing.
The Seafood Situation
You’re in the Gulf South. If you don't order seafood, you're doing it wrong.
- Gulf Fish Tableau: This is usually whatever was fresh at the dock that morning. It’s topped with lump crabmeat because, in New Orleans, more is more.
- Oysters en Brochette: This is an old-school dish. Fried oysters wrapped in bacon. It’s salty, crunchy, and dangerous.
- Shrimp and Grits: Everyone does them now, but Tableau keeps it tight with stone-ground grits that actually taste like corn, not paste.
One thing that surprises people is the Rabbit Crêpes. Rabbit isn't a common protein for a lot of travelers, but in Louisiana, it’s a staple. They braise it until it’s falling apart and wrap it in a thin crêpe with a creole mustard sauce. It’s rich. It’s earthy. It’s probably the best thing on the menu if you want to step outside your comfort zone.
The Connection to Le Petit Théâtre
You can't talk about Tableau by Dickie Brennan & Co without talking about the theater. This partnership is what makes the place work. The restaurant actually helps fund the theater’s operations.
When you walk through the bar area, you’ll see people in tuxedos heading to a show mixed with people in shorts who just wandered in from Royal Street. It’s a weird, beautiful mix. The bar is actually a great spot for a "pre-theater" drink. They have a solid French 75—the classic version with cognac, not gin, though they’ll make it however you want.
The architecture itself is a mix of Spanish Colonial and French influences. The building was painstakingly restored around 2013. They kept the soul of the place—the creaky floorboards and the massive beams—but added the modern kitchen tech needed to feed hundreds of people a night.
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Why the Service Feels Different
New Orleans service is its own animal. It’s not the stiff, formal service you get in New York or the "hey guys" service from California. It’s professional but deeply personal.
The staff at Tableau generally know their stuff. They can tell you exactly which vineyard the Pinot Noir came from and then immediately pivot to telling you the best place to find live jazz at 1:00 AM. There's no pretension.
Dickie Brennan himself is often around. The family is deeply involved in the day-to-day. That matters. When the owners are actually in the building, the sauces stay consistent and the floors stay clean. It sounds basic, but in a city as chaotic as New Orleans, that consistency is a luxury.
Avoiding the "Tourist Trap" Fatigue
Look, the French Quarter can be exhausting. Between the smell of Bourbon Street and the crowds at Cafe Du Monde, you need a sanctuary. Tableau is that sanctuary.
One mistake people make is thinking they need a full suit to eat here. You don’t. It’s "business casual," which in New Orleans means "put on a collared shirt and try to look like you tried." You’ll see people in full evening gowns next to a family in nice jeans.
Pro tip: If you can’t get a dinner reservation, go for "Happier Hour." They have specific deals on small plates and drinks that let you experience the atmosphere without the $150 bill. The meatball sliders are surprisingly good for a Creole joint.
The Reality of the Price Tag
Is it cheap? No.
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Is it worth it? Yeah, mostly.
You’re paying for the view, the history, and the brand. You can find a cheaper po-boy in the Marigny, for sure. But you aren't going to Tableau for a cheap bite. You’re going because you want to sit on a balcony and feel like you own the city for an hour.
A dinner for two with drinks and dessert will easily push past $200. If you’re okay with that, you’ll have a great time. If you’re on a budget, stick to the bar or the appetizers. The "Truffle Fries" are a bit of a cliché at this point, but they’re executed well here.
How to Actually Get a Table
Don't just show up on a Saturday night and expect to sit on the balcony.
- Book early: Use OpenTable or call them directly. If you want the balcony, you have to request it specifically, and even then, it's often first-come, first-served for the outdoor seating.
- Weekday lunch: This is the "secret" move. The French Quarter is quieter, the light is better for photos, and the menu is a bit more affordable.
- The Bar Stools: If you’re solo or a couple, the bar is usually open seating. You get the full menu and none of the wait.
The restaurant is located at 616 St. Peter Street. It’s literally right next to Jackson Square. If you’re staying at a hotel in the Quarter, it’s a short walk. If you’re coming from Uptown or the Garden District, take the streetcar to Canal and walk the rest of the way. Driving into the Quarter is a nightmare; don't do it to yourself.
Practical Steps for Your Visit
If you’re planning to hit up Tableau by Dickie Brennan & Co, here is how to maximize the experience:
- Check the Theater Schedule: If there’s a show at Le Petit Théâtre, the restaurant will be slammed right before 7:00 PM and right after 9:30 PM. Aim for a 7:30 PM reservation if you want a quieter vibe.
- Order the Soufflé: Like most Brennan restaurants, the dessert soufflés (especially the chocolate or bread pudding versions) take 20 minutes to prep. Order it when your entrées arrive.
- Ask about the Daily Gumbo: It changes. Sometimes it’s seafood, sometimes it’s chicken and andouille. It’s always a good litmus test for the kitchen.
- Take the Stairs: Even if you’re sitting downstairs, walk up the grand staircase. The view from the top landing looking down into the bar is one of the best interior views in the city.
New Orleans is a city that rewards those who slow down. Don't rush through your meal here. Watch the people in the square. Listen to the music drifting up from the street. Eat the extra piece of bread. Tableau is designed for lingering, so lean into it.