World > U.S. > Louisiana > The New Orleans Area

August

Under sparkling chandeliers in a renovated four-story French-Creole warehouse, James Beard Award–winning chef John Besh celebrates regional ingredients in French style. A devoted Louisiana resident, Besh is involved with artisanal producers and longtime area farmers, which means you might find a salad of heirloom beets with Allen Benton's cherrywood bacon, mustard greens, quail eggs, and black-eyed pea croutons, or a sugar-and-spice duckling with Anson Mills heirloom Carolina corn grits, roasted duck foie gras, and quince. We suggest the buster crabs, fried until they're crispy and hot if you can.

AS FEATURED IN...

From Food & Wine , JUL 2008

We start with buster crabs, fried until they're crispy and hot and served with...MORE>>

– Salma Abdelnour New Orleans on Six Meals a Day

From Food & Wine , DEC 2007

Even with four sons under the age of 12, two new restaurants and a singular commitment to revitalizing his home city of New Orleans, star chef John Besh finds time to...MORE>>

– Pableaux Johnson The Big, Easy Christmas

From Food & Wine , FEB 2004

And while it's true that the very talented John Besh has opened a fine steak house in the casino...MORE>>

– Julia Reed An Insider's Guide to New Orleans

Last updated July 2008