Cuisine:

• Sea food
• Steak House
• Bar
• Brew, Pubs, Microbreweries
• Pub
• American
• Fast Food and Hamburgers
• Homestyle

Dickie Brennan's Steakhouse Description:
Multiple, intimate dining rooms form a complex of wood-paneled, brass-accented chambers, posh for an American steakhouse. A lack of windows---these spaces are subterranean---does nothing to dampen the atmosphere, which compels guests to dine like it is 1960, with icy old martinis, thick, juicy steaks and sweet desserts. Naturally, the house specialties involve charbroiled Prime beef, lightly brushed with butter and delicately seasoned, with options ranging from a moist eight-ounce filet to a mammoth pound-and-a-half porterhouse. They pair easily with a big red from the notable wine cellar. The signature Pontalba potatoes, roasted and sautéed with garlic, tasso ham, mushrooms and onions, are a fine plate-mate for the meat. The kitchen also prepares a few seafood dishes, such as sautéed Gulf fish meunière. A cigar room offers a final postprandial for those who like stogies, though such sweet indulgences as bananas Foster bread pudding with house-made vanilla ice cream have broader appeal. PS: The $5 after-five promotion happens every day, when assorted small plates and specialty cocktails are offered for just $5 each.


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