When you talk about New Orleans restaurants, it’s impossible not to talk about the Brennan family. And right in the middle of that legendary culinary story is Cindy Brennan, the co-owner and managing partner of Mr. B’s Bistro in the French Quarter.
Cindy Brennan grew up surrounded by food, hospitality, and the restaurant business. As a member of one of New Orleans’ most influential food families, you could say great food and warm hospitality are part of her DNA. But interestingly, she didn’t immediately jump into the family business. After earning her degree in business, she entered a buyer trainee program for a national department store and spent time working as an assistant buyer before realizing her true passion was back home in restaurants.
In 1979, Cindy joined the opening team at Mr. B’s Bistro, helping launch what would become one of New Orleans’ most beloved dining institutions. Under her leadership, the restaurant has earned a long list of prestigious honors: the Restaurants & Institutions Ivy Award, the Nation’s Restaurant News Fine Dining Hall of Fame, recognition from both Gourmet and Food & Wine magazines for best business lunch, and multiple nominations for the James Beard Foundation Outstanding Service Award. More than four decades later, Mr. B’s remains a French Quarter fixture as a place where locals and visitors gather for signature dishes like Barbequed Shrimp and Gumbo Ya Ya, and for the kind of gracious, distinctly New Orleans hospitality Cindy has championed her entire career.
Beyond the dining room, Cindy has been a tireless advocate for the city’s food culture. She has served on the boards of organizations including the New Orleans Convention and Visitors Bureau, the Louisiana Restaurant Association, the James Beard Foundation, Les Dames d’Escoffier, and Distinguished Restaurants of North America, among many others. She has also been deeply involved in charitable work throughout the community, and her contributions have earned her the Young Leadership Council’s “Role Model” Award, the New Orleans Magazine Iberville Award, and the New Orleans CityBusiness “Woman of the Year” honor.
In 2004, Cindy wrote The Mr. B’s Bistro Cookbook: Simply Legendary Recipes From New Orleans’s Favorite French Quarter Restaurant, sharing the recipes and stories that have made the restaurant iconic. Then, in March 2008, she and her family received one of their greatest honors when the Culinary Institute of America recognized the Brennans as New Orleans’ First Family of Food for their commitment to the city’s food service and hospitality. In April 2014, Food Arts Magazine added to that legacy, presenting the Brennan family with its Silver Spoon Award for maintaining high standards of hospitality and cuisine.
You can ask anyone who knows her, and they’ll tell you that Cindy Brennan’s greatest gift is her ability to make people feel welcome. Her love for New Orleans, its people, and its food shines through in everything she does. This makes her not only one of the city’s most respected restaurateurs but one of its most passionate ambassadors.
What’s your earliest memory of red beans and rice?
I remember enjoying red beans and rice during our big, festive gatherings that make New Orleans special – Mardi Gras parties, Saints games, and family get-togethers (our Brennan family is large!).
Do you still make red beans at home?
I’m happy to leave it to someone else! Listen, after nearly 50 years in the restaurant business, I know when to delegate. But when I think about a proper pot of red beans, pickled pork is absolutely non-negotiable. That’s what gives them that deep, smoky flavor.
What role do you think red beans and rice play in the rhythm of New Orleans restaurants and Mondays in particular?
Red beans and rice are a local tradition – and in this city, tradition runs deep. Locals and visitors enjoy them as comfort food and eat them on Mondays, hopefully with some freshly baked cornbread on the side. Whether it was originally for wash day or now to our modern times, marking the end of the weekend, they basically cook themselves, which allows you to ease back into the work week.
When did red beans become personal for you?
Probably the first time I actually had to make them myself! That’s when I realized this isn’t just throwing some beans in a pot. You’ve got to soak them overnight, plan ahead, and understand the timing. It takes patience and respect for the process – and I realized it’s worth every minute of the wait!
How does the tradition of red beans and rice show up in your life or in the restaurant world behind the scenes?
Since Mr. B’s is a New Orleans bistro, we don’t serve red beans and rice as an entrée, but I sure do get excited when our chef occasionally prepares Red Bean Soup as our soup of the day.
What does red beans and rice mean to you?
Red beans and rice mean comfort and community. That’s the beauty of our city’s food culture – it brings us all to the table.
Where in New Orleans do you love to go just to relax and enjoy the city?
There are so many things to love about New Orleans. I love taking walks around Audubon Park on a beautiful day or finding a rooftop spot where I can see the entire city. The Mississippi River waterfront is perfect for watching our famous steamboats, but honestly, my favorite moments are hosting friends for dinner outdoors and just enjoying the conversation.
What’s your favorite comfort meal?
A po-boy, hands down. Give me fried shrimp dressed, and I’m happy. That perfect combination of crispy seafood, soft French bread, lettuce, tomato, and mayo is so completely New Orleans.
For readers who love New Orleans food and restaurants but don’t live nearby, what’s the best way they can support you and the restaurant community from afar?
Be our ambassadors! Sing our praises wherever you go. And I’ve got to mention my cookbook – it’s filled with our classics like gumbo, barbequed shrimp, and our family’s bread pudding recipe with Irish whiskey sauce. When you buy local products, you’re supporting not just one restaurant but our entire food culture.
Are there any upcoming projects or events you’d like people to know about?
We’re turning 50 in three years, and I can hardly believe it! Nearly five decades of serving this incredible city – we’re already making plans, and I know the celebration is going to be something special. You know, we do know a thing or two about celebrations at Mr. B’s!
{photo credit: Mr. B’s Bistro website}
To stay up to date with Cindy Brennan and Mr. B’s Bistro, follow them here:
- website: https://www.mrbsbistro.com/
- Facebook: https://www.facebook.com/profile.php?id=100064726567493#
- Instagram: https://www.instagram.com/mrbsbistro
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Leave a Reply