August
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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>>
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>>
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>>
Last updated July 2008 lastArticle = 7/2008 and lastAward =
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