Restaurant August

“So, how was that first bite for you guys?” That line from our waitress at Restaurant August in New Orleans sealed my love letter with the restaurant. I made our reservation two weeks in advance, knowing that we had a one night stopover in NOLA before flying out to our Carribbean paradise of a honeymoon. One night in New Orleans. One single meal. After some nerve-wracking research (which included wiping drool from my keyboard while comparing a number of menus), the near-impossible decision was made. We found Restaurant August to be a stellar choice.

Restaurant August

Restaurant August

I was also excited to finally dine at one of NOLA darling Chef John Besh‘s restaurants, as August is one of the 8 he owns in and around New Orleans (and 1 in San Antonio). Coincidentally, my dad had reservations for 2 weeks later with some lawyer buddies. When I mentioned where we’d be dining, he said the phrases “absolutely sublime” and “the best restaurant in New Orleans right now” were used to describe it to him. Cue intense anticipation.

My comments on the experience don’t go much further than “wow. wow. wow.” Mario was in full man-swoon by the 2nd course. Complaints: ~15 minute wait between seating and greeting by waitress (but otherwise, service was great). Duck entree didn’t really pack the flavor punch I was expecting (but everything else on the plate was fantastic). So I’ll just stick with a few photos instead of trying to come up with synonyms for “wow”.

First, an amuse-bouche from the kitchen (which I unfortunately don’t have proper descriptors for): Custard in an eggshell topped with caviar.

Amuse_

Amuse

Our appetizer, the chef’s specialty potato gnocchi with blue crab and truffles (and the dish that practically made Mario pass out from happiness):

Potato Gnocchi w/ Blue Crab & Truffle

Potato Gnocchi w/ Blue Crab & Truffle

Entrees: For me, Sugar and spice duckling with McEwen’s stone-ground grits, roasted duck foie gras and Chilton County peaches, & for Mario, La Provence Mangalitsa pork crispy tenderloin, slow cooked shoulder and cheek raviolo with sweet corn, purple plums and chanterelle.

Sugar & Spice Duckling

Sugar & Spice Duckling

Pork Three Ways

Pork Three Ways


Finally, a sort of “dessert amuse” of chocolate cups, raspberry gels (not the proper name), and pecan candy (aka pralines):

Dessert Plate

Dessert Plate

If you’re planning a trip to New Orleans anytime soon, MAKE A RESERVATION HERE. For our one night in NOLA, this meal was perfection. And if Restaurant August needed any more cool points, they display an understanding and appreciation of their host city by offering a $20.11 three-course prix fixe menu (as well as an $80+ 4-course degustation) so residents & visitors from all walks of life can sample some gourmet cuisine.

www.restaurantaugust.com

Restaurant August on Urbanspoon

  • Gideon T Carter III

    I was excited when I learned of Jessica and Mario’s reservation at Restaurant August as I already had a dinner reservation scheduled with a group of guys (5 of us in all) one month later, to celebrate having successfully worked together. Prior to learning of Jessica and Mario’s reservation I had inquired about this restaurant and was told that at the time of her post it was “probably the best restaurant in New Orleans.” By default we also had the same Chef’s “custard in an eggshell topped with caviar” amuse-bouche. As an appitizer I followed Mario’s recommendation and ordered the “handmade potato gnocchi tossed with blue crab and black truffle.” It was magnifique. As an entree I ordered the “redfish ‘courtbouillon’ (pronounced cou-b-yon by us deep-south food enthusiasts) persillade crust, jumbo shrimp, blue crab, and sauce bourride”. It is just as described, i.e. a seemingly small crusty mound of redfish, shrimp and lump crab meat surrounded by a moat of tasty creamy sauce, which almost covered the plate when spread out. We ordered a host of desserts, which we all shared. It was a wonderful evening of dining, talking about cooking, our families (wives and kids), and comradery. I will definitely take the wife out to dinner at Restaurant August.