In its original incarnation, Brennan’s
specialized in breakfast, a strategy employed
to make it stand out from the competition.
As early as 8 a.m., clients drank cocktails,
ending the meal with flaming bananas Foster.
Today’s breakfast includes crêpes with satsuma
sauce, a mixed seafood gumbo, snapping turtle
soup and fried rabbit.
Brian Archibald is executive chef at
Near the Arizona State University campus,
Graduate Tempe is the first of a projected 20
hotels designed to bring reasonably priced,
non-chain accommodations to college towns.