By: Gideon T Carter III

Gideon T Carter III — Wed, 08 Feb 2012 19:14:00 +0000

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.

Comments on: Restaurant August

By: Gideon T Carter III