Inspired by Chef John Besh's Louisiana roots and European training, August serves contemporary French cuisine made with fresh, local ingredients. Housed in a historic 19th century French-Creole building paneled with rich mahogany, August offers an ever-changing array of delicious and decadent dishes for diners to enjoy, from handmade Louisiana blue crab and black truffle potato gnocchi to Mississippi beef strip with roasted plums and fresh cheese malfatti salad.
Sourcing from local Gulf fishermen, Basin Seafood serves modernized, lighter and reimagined versions of traditional Louisiana dishes such as shrimp remoulade and smoked snapper croissant for lunch as well as an oyster bar, black drum andouille sausage jambalaya, and crawfish beignets. Offering lunch and dinner service Monday through Thursday, Basin recently began opening on Mondays for dinner due to popular demand.
Focused on creating the freshest meals with the best local ingredients, Bayona is a long-time practitioner of the slow-food movement and draws influence for their daily specials from Mediterranean, Asia, North Africa, France, Spain, Italy, and America. Cozy up in the intimate 200-year old French Quarter Cottage and enjoy meals including veal sweetbreads with sherry mustard, and Covey Rise Farm duck breast & confit cr??pe with date molasses and pistachios.
Helmed by legendary Cajun/Creole chef, John Folse and James Beard Award-winning Rick Tramonto, Restaurant R’evolution takes the classic dishes of the region and refines and re-imagines them with a modern twist in an upscale setting. Add a custom built wine cellar with an inventory of more than 10,000 bottles and a prime location in the middle of the French Quarter and you've got the recipe for a great time!
