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Liz Goliwas Bodet

New Orleans, Louisiana-Broussard's Restaurant is excited to announce that it is celebrating its 95th anniversary this month. Broussard's first opened its doors in 1920 in its historic French Quarter location when eminent chef Joseph Broussard married Rosalie Borrello, and they moved into the Borrello family mansion where the restaurant now stands. Today, Executive Chef Neal Swidler presents a modern Creole menu with lighter sauces and garnishes and a nod to the flavors of the Caribbean. "Much of what we think of as New Orleans cuisine came from many areas outside of New Orleans," states Swidler. "The Caribbean influence is strong in Creole food, and the lighter flavors only add to Broussard's already appealing classic menu. I'm excited to freshen it up and continue the 95-year legacy of unsurpassed cuisine."

Broussard's is celebrating its presence in the New Orleans culinary scene for nearly 100 years with a new dinner menu, as well as a special degustation menu. Appetizer classics such as Shrimp Artichoke Rémoulade Salad with Abita beer battered Gulf shrimp and Tabasco deviled egg will be accompanied by the Creole-Caribbean flavors in Creole Crab Croquettes with avocado salsa, red chile crema and mango glaze, and Pan Seared Georges Bank Sea Scallops with pumpkin mascarpone ravioli, ginger rum brown butter, papaya and spiced cashews. Classic entrees such as Broiled Black Drum Rosalie with haricots verts and ginger apple glaze are balanced with items featuring a new twist on old classics such as Caribbean Long Line Fish du Jour with coconut rice, grilled pineapple, fried plantains, smoked black bean sauce and chile compound butter, and Herb Crusted Pork Loin Chop with three cheese scalloped potatoes, smothered greens and apricot barbeque glaze. Desserts include Traditional Flambées, Bananas Foster and Broussard's Café Brûlot Diabolique. The degustation menu will offer guests an opportunity to sample some of Chef Swidler's signature dishes and techniques, perfectly paired with a variety of hand-selected wines. Broussard's also offers a three-course Jazz Brunch on Sundays that showcases traditional Creole Cuisine, including favorites such as Fried Oysters Rockefeller on the Half Shell, New Orleans Barbequed Shrimp and Grits, and Pain Perdu.
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Chef Neal graduated from the prestigious Culinary Institute of America in Hyde Park, New York and spent many years at some of the best kitchens in New Orleans, including Chef Emeril Lagasse's Delmonico and NOLA Restaurant, as well as Chef Mike Fennely's Mike's on the Avenue.

Creole Cuisine Restaurant Concepts, owners of Broussard's Restaurant and Bar, undertook a careful restoration of the entire restaurant in 2014 infusing glamour and refinement of the past with an elegant sense of modernity. In addition, the Empire Bar received an extensive renovation enlarging the space and refreshing the outdoor courtyard making it one of the largest in the French Quarter.

For more information on Broussard's menus please visit or call (504) 581-3866 to make reservations.