New Orleans Spotlight: August

Restaurant August in New Orleans, Louisiana, is a celebrated fine dining establishment known for its refined interpretation of Contemporary Creole cuisine, deeply rooted in Louisiana ingredients and classical French techniques.

Unique Qualities

• Contemporary Creole Focus: August elevates classic Creole cooking with a modern, French-inspired approach, focusing on seasonal and local Louisiana ingredients.
• Historic Setting: The restaurant is housed in a grand, historic 19th-century French-Creole building in the Central Business District (CBD). Its interior showcases original architectural details, including soaring columns, gleaming hardwood floors, mahogany paneling, and antique mirrors, creating an atmosphere of antebellum grandeur. The building itself dates back to the 1830s, having served as a riverfront warehouse, a garment factory, and an electric company before becoming the restaurant in 2001.
• Dedication to Experience: The dining experience is highlighted by knowledgeable service and a sommelier who can provide thoughtful, upscale wine pairings.

History

• Founding: Restaurant August opened in 2001. It was originally established by local business titan August “Duke” Robin, who enlisted Chef John Besh to create the landmark restaurant.
• Ownership and Vision: Besh, along with long-time friends Timmy Reily and Octavio Mantilla, purchased the restaurant in 2005. The restaurant’s vision was to pay homage to Creole culture by combining Southern Louisiana delicacies with a French refinement.
• Recent Leadership: As of recent years, the kitchen has been led by Executive Chef Corey Thomas, who continues to blend French techniques with vibrant, locally sourced Louisiana flavors.

Customer Feedback

Restaurant August is generally known for its high-quality fine dining experience. Customer feedback often highlights:

• Exceptional Food: Diners frequently praise the creative, original, and delicious food, noting the beautiful presentation and the marriage of French technique with local ingredients.
• Impeccable Service: The service staff is often described as knowledgeable, attentive, and exemplary, contributing to a truly upscale experience.
• Ambiance: The beautiful, historic dining room with its grand architectural details is consistently mentioned as a key part of the unique dining atmosphere.

Highlight Menu Items

The menu at August changes seasonally and often features multi-course Chef’s Tasting Menus. Signature and acclaimed dishes have historically included:

• Gnocchi “Black and Blue”: A decadent dish featuring jumbo lump crab, Burgundy truffles, and parmesan.
• Snapper Pontchartrain: A sophisticated take on a classic, often served with shrimp, crab, oyster mushrooms, and sauce béarnaise.
• Torchon of Foie Gras: A recurring item that showcases French refinement.
• Focus on Local Seafood: Dishes consistently incorporate spearcaught fish, Gulf shrimp, and locally sourced oysters and crab.

Significant Events Over the Years

• Culinary Acclaim: August has garnered prestigious critical acclaim since its opening, becoming a benchmark for fine dining in New Orleans. It was a semifinalist for the James Beard Award for Outstanding Restaurant in both 2012 and 2013.
• Post-Katrina Role: Following Hurricane Katrina in 2005, Chef John Besh and his team played a key role in the city’s recovery, with August and Besh’s other ventures helping to revitalize the New Orleans culinary scene and bring national attention to the city’s resilience.
• Participation in COOLinary: Like many top New Orleans establishments, August has historically participated in COOLinary, a city-wide annual promotion, typically in August, offering multi-course prix-fixe menus at special prices to help boost business during the slower summer months.

Location and Contact Information