review: August, New Orleans

Restaurant August, New Orleans

After getting several recommendations – we made a reservation at the John Besh restaurant, August, in New Orleans. The meal – outstanding. The ambiance & service – incredible. This was definitely a meal to remember and I definitely recommend it. August is a ‘farm to table’ restaurant – featuring local produce and organic meat. I think I even overheard that John Besh himself lives on one of the farms that supplies the food for the restaurant. I also overheard that he’s the next Emeril! The staff had incredible knowledge of all the food and wine which always makes me impressed. The restaurant itself is in it’s own building literally a stone’s throw from all the hotels. The ambiance was formal, but warm. It is on the pricey side (but not overly), and most people there were celebrating a ‘special occasion’ but it was worth it…and put us in a food coma for the rest of the night.

My husband and I both decided on the tasting menu. He did the meat one – subbing out the fish for duck, and I did the vegetarian one. I am not vegetarian but it just sounded more appealing to me.

His four course tasting menu featured things like – sugar and spice duckling with stone ground grits, roasted foie gras and candied quince, pork belly with fresh peaches
My vegetarian tasting menu was a little different – figs with goat cheese and spiced almonds, melt in your mouth fettuccine stuffed with cheese, tempura style veggies with spicy aioli, eggplant broth…

and the desserts – homemade candy bar with caramel ice cream for him, and a chocolate napoleon stuffed with nougatine and served with salted toffee ice cream for me

My pictures didn’t turn out great so here’s all I have – don’t miss August when you are in New Orleans next!

salad with figs, goat cheese, spiced almonds

chocolate napoleon stuffed with nougatine served with salted toffee ice cream

homemade candy bar with caramel ice cream

Restaurant August
301 Tchoupitoulas Street
New Orleans, LA 70131
twitter: @chefjohnbesh

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