Chef John Besh:
Chef John Besh just barely missed being declared the next Iron Chef, and was featured in the November 2007 issue of Food and Wine Magazine. The magazine named him best chef of 1999. With August, this New Orleanian has made an indelible imprint on his hometown cuisine, and is becoming one of the most prolific restauranteurs around.
August:
Located at 301 Tchoupitoulas St., the restaurant is in the Warehouse District just 3 blocks from the French Quarter. With its beautiful lighting, big windows and warm exposed brick, the venue itself is very inviiting. Plus, if you get cold like I do, they will provide you with a cozy shawl. It's all about being spoiled.
Open for lunch and dinner, reservations are recommended.
The Dinner Menu:
The menu has been variously described, mainly contemporary French/Creole/ Cajun/ Southern. Many people opt for the 5 course tasting menu, which showcases such dishes as grilled watermelon and heirloom tomato salad,redfish with basil risotto,rabbit sausage, Kobe beef short ribs--I'm stuffed just typing that. You could decide on the "Degustation"--a seasonal special menu of dishes paired with wine,prepared nightly by the Chef that takes 3 hours to enjoy. Other dishes include sugar and spice duckling, king salmon, and prime filet of beef.
Lunch:
Cornmeal crusted oysters with a blue cheese dressing or cucumber and buttermilk soup are among the lunch appetizers. I have loved the olive crusted trout served with risotto. The jumbo shrimp and andouille sausage served over grits is as southern creole as you can get. Desserts include banana rum cake and chocolate mole cake
More Info And The Private Dining Menu:
For large groups, the restaurant offers private dining menus in demi, 3, or 4 courses. All the menus are seasonal and some dishes may not always be available. His signature dishes--Moroccan-spiced duck, and Besh's version of a "BLT,” fried Buster crabs, lettuce, and heirloom tomatoes on brioche--are favorites.
Hours:
August is open for lunch from 11-2, and for dinner Monday through Saturday from 5-9. Check with the restaurant to find out if the hours or lunch days have recently expanded. 504-299-9777.
August
