Broussard’s Restaurant, a Creole grande dame of French Quarter dining dating back more than a century, now has new owners.
Creole Cuisine Restaurant Concepts, the New Orleans hospitality group that has owned and operated it for 13 years, has sold Broussard’s to chef Brian Landry and Emery Whalen, the company confirmed.
Landry and Whalen’s company QED Hospitality runs Jack Rose restaurant, the Bayou Bar, Hot Tin bar and the Silver Whistle Café, all at the Pontchartrain Hotel on St. Charles Avenue, and more restaurants outside Louisiana.
Broussard’s opened in 1920 in a historic mansion at 819 Conti Street, a few steps off Bourbon Street. Across the property there are numerous dining rooms, a lounge dubbed the Empire Bar, one of the French Quarter’s great courtyards. It’s been the setting for countless weddings and functions through generations.
New stewards
It has had a number of owners through the years. From the 1980s it was owned by chef Gunter Preuss and his wife Eveyln Preuss. They sold it to Creole Cuisine Restaurant Concepts in 2013, when that local company was just beginning a large expansion into fine dining.
“After many years of stewardship, it became just as important to us that Broussard’s be passed on to individuals who understand the responsibility of preserving this piece of culinary history,” said Creole Cuisine Restaurant Concepts CEO Marv Ammari…