August New Orleans

By Kailash Maharaj and Shivana Maharaj
May 1, 2017

City Style and Living Magazine Chef John Besh August restaurant exterior

/ Courtesy August

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. 

City Style and Living Magazine Chef John Besh August Creole Southern restaurant  market salad and appetizer

Amuse Bouche; market vegetable “chop salad” (right)/ K&S Media

City Style and Living Magazine Chef John Besh August Creole Southern restaurant  tasting menu

Potato crisp P & J oysters (right)/ K&S Media

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.

City Style and Living Magazine Chef John Besh August Creole Southern restaurant  tasting menu fish and salad

Local Fish; Roasted Vegetable salad/K&S Media

City Style and Living Magazine Chef John Besh August Creole Southern restaurant grapefruit pavlova

Grapefruit Pavlova / K&S Media

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.

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