AlwaysTraveling: Restaurant August (New Orleans, LA)

Jeff Zalaznick — February 04, 2010

Clockwise from left: Salad with Beets and Crabmeat, Potato Gnocchi with Blue Crab and Truffle, Slow Cooked Venison Shoulder, and Redfish “Courtbouillon.”

Restaurant: Restaurant August
Address: 301 Tchoupitoulas St, New Orleans, LA 70130
Contact: (504)299-9777
Hours: Lunch, M-F, 11am-2pm. Dinner, daily, 5-10pm
Grade: A-
Always Hungy Recommends: Oyster Trio, “Chop Salad,” Trout Pontchartrain, Duck & Foie Gras.

 
 
 

Classic New Orleans cocktails, local ingredients, and contemporary French food done by local celebrity chef John Besh. It is a prerequisite when it comes to New Orleans fine dining, and while it may not be the most exciting meal that you have in town, it will most certainly be one of best.

 

Seafood Custard with Caviar.

 

Salad of Heirloom Beets, Crab Meat, Cherry Wood Bacon, Mizuna, Quail Eggs with Black Eyed Pea Croutons.

 

Local Vegetable “Chop Salad” with Champagne Herb Vinaigrette.

 

Hand-made Potato Gnocchi with Blue Crab and Perigold Truffle.

 

P&J Oysters: Crispy with Louisiana Caviar, Pan Seared, and Horseradish Crusted.

 

Stuffed Flounder.

 

Redfish “Courtbouillon” with Persillade Crust, Jumbo Shrimp, Blue Crab and Sauce Bourride.

 

Breaded Speckled Trout Pontchartrain: Jumbo Lump Crab, Black Trumpet Mushrooms and Sauce Hollandaise.

 

Lobster with Potato Crisps.

 

Sugar and Spice Duckling with Stone Ground Grits, Roasted Duck Foie Gras and Candied Quince.

 

Slow Cooked Venison Shoulder with Spätzle, Braised Red Cabbage and Stuffed Lady Apple.

 

Cheese Plate.

 

Banana Rum Cake.

 

Sazerac.