Ted’s Decateur was opened in 2017 by Bridget Brennan Tyrrell and Teddy Brennan in homage to their late father. I had the opportunity to dine at Ted’s with a group of Nola friends and found the experience delightful.
The Venue… spans 12,000 square feet on two floors with seating for 250 people. The elongated main dining room features black-and-white tile floors, exposed brick, and cypress columns. A copper bar runs the gamut of the restaurant and easily seats 50. There are themed private facilities upstairs: Gold Room; Red Room; Patio Room; and Randolph Room (named for Chef Lazone). My favorite is the Wine Room with its stunning wine mural.
The Chef and Staff… Executive Chef Lazone Randolf started working at the original Brennan’s when he was 17 years old, right out of high school. Today, he is the Executive Chef of Ted’s and he has brought back to life the classics that made Brennan’s famous. A celebrity in his own right, Chef Lazone cooked for the United States Embassy in London and has appeared on many cooking shows, including Alton Brown’s Food Network show where Brennan’s signature dessert bananas Foster was named “America’s Best Sweet.” Interestingly, many members of the current staff migrated to this location. Mario Alvarado, a captain who started at Brennan’s in 1971 stated, “It’s like moving into a new house and it feels like we’re all home now.”
The Cuisine… is synonymous with Brennan’s namesake: Eggs Sardou, Bananas Foster, turtle soup, oysters Rockefeller, and shrimp and Tasso grits, but Ted’s has added ‘the next generation’s’ contemporary twist’. Updated dishes: Veal Kottwitz (baby veal sautéed with artichoke bottoms and mushrooms); Peppered Ribeye Rhys (prime 14 oz. Ribeye finished with a brandy cream peppercorn sauce). My favorite was the Trout Beaulie
The Last Word… My party of ten agree that Bridget and Teddy have created a winner. Visit Ted’s Decatur and see for yourself that great service and stellar fare still live in Nola.
Visit: 309 Decatur St. 504-525-7877; Facebook/Ted Brennan’s Decatur
- By Nancy Radlauer Editor.InboundMagazine@gmail.com