There are few names as linked to New Orleans as that of Chef John Besh. His flagship restaurant, August, located in a 19th century French-Creole edifice that boasts exposed brick walls, mahogany panelling and antique mirrors, elegantly effuses the tenets of Creole and Southern cuisine through a modern lens.
On the night I dined, classic shrimp etouffe featured a soupçon of Asian ingredients like ginger and fermented pepper. Roasted grouper was served alongside tasso crab rice, and pepper roasted oyster while a Louisiana strawberries ‘n cream dessert combined savoury and sweet elements of yoghurt, fried biscuits, isot chili, and olive oil.
Each element carefully presented on the plate playing on differing textures, and bold colours. Cocktails hit a high note with inventive combinations like gin, strawberry, Lillet Blanc, and sparkling wine in the Ponchatoula Swing. The most refreshing factor for the modern diner? Alongside the meat, fowl and game, farmers market vegetables are celebrated, culminating in an entire tasting menu revolving around them (roasted fennel with black trumpet mushroom, and winter truffle anyone?).
301 Tchoupitoulas St
This original restuarant article first appeared in the Spring 2017 issue of City Style and Living Magazine.