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.
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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
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 , JUL 2008
We start with buster crabs, fried until they’re crispy and hot and served with...MORE