Distinguished Restaurants of North America is a non-profit organization of restaurants who, by recognizing excellence in their field, seek to raise industry standards and promote distinguished dining throughout the United States, Canada, and Mexico.
Nation’s Restaurant News
Fine Dining Hall of Fame
“Congratulations! You have been nominated by your peers and selected by the Nation’s Restaurant News Editorial Board as a Nation’s Restaurant News Fine Dining Hall of Fame Inductee.
The Criteria for being nominated for the Fine Dining Hall of Fame include excellence in food quality, service, ambiance and leadership in staff training and motivation…
…This is one of the most exclusive events in the foodservice industry, where the “best of the best” in fine dining will gather to celebrate your induction into the Hall of Fame.
In addition, Nation’s Restaurant News will feature an in-depth profile of you and your restaurant in an issue prior to your induction.”
“Honor Roll” Recipient
The “Honor Roll” award is presented to places and people that have been a vital part of the restaurant scene through the years. Chosen was the restaurant family of Broussard’s, who had already made a name for itself before taking over and reviving a historic French Quarter property.
“Character that strong can get absorbed into the woodwork, not to mention the menu. And that’s why the Preuss family can count themselves twice-over successes in taking over a place with such a daunting legacy. To begin with, chef/owner Gunter Preuss has made his own mark on a time-honored Creole menu. And with help of his wife, Evelyn, and son, Marc, a cool, familial elegance now refines Broussard’s tradition of swagger and swing.”
Ivy Award of Distinction
Broussard’s, the venerable French Quarter institution that has been a part of life in New Orleans for 80 years, was recently presented with Restaurants and Institutions magazine’s prestigious Ivy Award. The 30-year old award is presented annually to distinguished few establishments. This year, as in the previous 29, Restaurants and Institutions’ readers were asked to identify and spotlight those operations thought to be worthy of this honorable recognition.
“Get early reservations at Broussard’s. Trust me on this. While the old European custom of late dining lingers on in New Orleans, Broussard’s is a special case. It is a quite oasis just around the corner from raucous Bourbon Street, and you will want to be seated in the courtyard when the golden light of late afternoon pours across vintage brick walls, and shimmering koi, with each turn under a fountain’s flow, throw off sparks of fire.”
“No French Quarter restaurant surpasses Broussard’s for old-fashioned spectacle. What was once a dowdy Creole bistro is now a soft-edged, glittery mix of elaborate wall coverings, chandeliers, porcelain, and polished woods, with a manicured courtyard to boot. If the menu blazes no trails, it contains respectable renditions of the fancier Creole standbys further upgraded with Continental touches. The savory cheesecake of crab and shrimp with dill and roasted sweet peppers is a star among the appetizers, along with lumps of backfin crab in a spicy sauce. Other luxurious sauces crown fillets of fresh pompano, braised quail, and rack of lamb. Desserts are especially fancy, for example, layers of ice cream and sorbet wrapped in meringue. No lunch.”
“Gunter and Evelyn Preuss have a beautifully adorned Broussard’s with elegant dining rooms and a tropical courtyard. Located in the French Quarter, the Preuss family have perfected traditional Creole cooking in a unique American cuisine. Try the Veal Broussard’s, a house specialty, along with Filet Mignon, Oysters, fixed to your delight, and Shrimp Remoulade. This is what dining is all about.”
“…Broussard’s today is better than it’s ever been….”
“Old-fashioned elegance” and the “prettiest courtyard in the Quarter” make this “special occasion” French-Creole “a wonderful experience” and one of “New Orleans’ finest”: you get the “best of everything” here, which is why patrons are willing to “pay the price.”
“…She (Evelyn Preuss), son Marc, and Director of Sales, Cindy Hoerner lavished us with the finest of everything. It was not only a pleasure visiting with them, but a chat with Executive Chef, Harvey Loumiet was a real treat too.”
“…the Preuss family has restored the candlelit romance of the main dining rooms, made the courtyard into the loveliest in the French Quarter, and fashioned a new menu under Chef Harvey Loumiet that includes reconnected Creole socialites along with bright new ideas…”
“…After this meal, go home–there’s nothing left in New Orleans, to top it.”
“… Broussard’s is still that kind of place, exciting, an event, a happening. Yet the cozy bar, the elegant main dining room, the wisteria, jasmine, gas lamps and soft tinkle of the fountain in the courtyard, makes Broussard’s the most romantic restaurant in New Orleans.”
“Broussard’s is presided over German-born Chef Gunter Preuss, who’s considered by may of his colleagues to be the finest interpreter of Creole cuisine in the city…the restaurant has the loveliest courtyard in the Quarter…”