At the ripe age of 58, the Cajun-Creole classic Brennan’s of Houston is entering its next era thanks to its reimagined Courtyard Bar. It’s the latest local restaurant to breathe new life into its bar area—the Pondicheri team recently updated theirs—giving Houstonians even more fun options for after-work drinks.

The space now boasts black-and-white tile flooring, an expanded seating area with a horseshoe-shaped bar and zinc countertops, a new cocktail and small bites menu, and an inviting French Quarteresque atmosphere. It’s part of a move to welcome diners in a new, more casual way with vinyl nights and wine tastings.

“We’ve been known for fine-dining special occasion for all these years, and we really wanted to add the aspect of what we call ‘fine casual,’” says Alex Brennan-Martin, coproprietor of Brennan’s of Houston.

Although the team broke ground on the renovation last April, the idea for the bar’s change has been in the works for much longer. During Hurricane Ike in 2008, the restaurant caught fire, destroying the roof and burning the second floor, leaving behind smoke and water damage.

The bar was moved from its original home under the stairs to another room, due to mechanical reasons. But Brennan-Martin says he always felt like that space was too small, so in 2019, he finally went to work on bringing a new bar to life. The Courtyard Bar is now where the old “Terms” dining room was—named for its appearance in the oyster scene of Terms of Endearment—and its former home is a casual dining room.

“We said to heck with it, let’s build the place we want to hang out,” Brennan-Martin says.

He and his cousin Brad Brennan, who is also a coproprietor, enlisted Studio Red Architects, the firm that had previously helped with the hurricane restoration. However, they decided to hold off on serious talks until after Mardi Gras in 2020, mainly to let the busy season die down.

Brennan-Martin says he’ll never forget the day he and the architect team finally sat down for initial sketches. They were all sitting around the old bar and had the TV on when suddenly, the announcement about the rodeo’s shutdown due to COVID-19 was plastered across the screen. After that, Brennan-Martin knew he had to put his idea on the back burner once again, because all he was focused on was surviving the uncertainty that was to follow. After things calmed down and normalcy semireturned, in late 2021, he decided it was time to pick it back up. Talks for design and planning took off, and permitting and construction eventually followed.

Much of Brennan-Martin’s inspiration came from his love for Parisian bistros. When beginning his career, he worked and lived in Paris for a few years, and became enamored with the casual vibes of the smaller neighborhood joints, and oddly enough, the zinc countertops.

“I just fell in love with [them] and have always wanted to do it,” Brennan-Martin says. “So, we just decided that we would incorporate that into our design. It has a real old-world, substantial feel to it, like it’s supposed to be there.”

Other elements of the design pay homage to his hometown of New Orleans. The bar’s black-and-white tiles emulate the floors that he remembers seeing in his aunt’s house. And if you pay close attention to the photos on the walls, you’ll see a glimpse of her house, too. The bar’s reconceptualized design also features chandeliers with handcrafted mermaid fixtures that are a recreation of the ones that were once displayed in Brennan’s wine room prior to the fire, as well as Parisian blue walls, and quilted silver and blue banquettes.

The renovations also sparked a facelift to the restaurant’s drink menu. A notable new cocktail is the Parisian Gas Lamp. Brennan-Martin says people were walking past the Durenne gas lamps outside of the restaurant for years without really noticing that they are unique to Brennan’s of Houston. So, he and the team decided to add a drink that honors the fixture. It’s influenced by the Tremblement de Terre cocktail, which features cognac, absinthe, and lemon. Brennan’s version is crafted using Rémy Martin’s VSOP cognac and Cointreau Noir and is finished off with a flaming orange peel.

Frozen cocktails are now on the restaurant’s beverage menu, too. The bar’s expansion also created room for a soft-serve ice cream machine, which doubles as a great way to make drinks like an Irish channel coffee, a brandy milk punch, and a P&G Cosmo made with Weber Ranch Vodka, Cointreau Noir, lime juice, cranberry juice, and simple syrup.

Diners can order from a newly added bar food menu, which includes plates like pickled deviled eggs, muffuletta sliders, and New Orleans–style barbecue shrimp.

“It’s just an amalgamation of a lot of different things, and maybe food that is not more for, you know, a white tablecloth special occasion fine-dining experience,” Brennan-Martin says.

Brennan-Martin says the new space lends itself to many opportunities to further the restaurant’s reach in the community. He and his team are particularly excited about vinyl nights. As he was setting up the sound for the bar and attaching it to the rest of the restaurant, it dawned on him that an event like this would be perfect. Guests will be able to either bring in their own records or choose some music from the restaurant’s own collection.

Brennan’s of Houston will be introducing wine tastings and is celebrating crawfish season with its own boils this spring. Two have already been held, and more are planned for April 24 and May 14. Brennan Martin says there’s so much excitement about what’s to come with this new chapter.

“We’re a lovable band of misfits, and we enjoy creating great memories and Southern hospitality for our guests,” he says.