Unauthorized

While John Besh was on vacation, his kitchen staff turned out what has been the finest meal I have had in the last year. I loved everything about August. Not only do they have a great wine list, they also permit guests to BYO, which is quite generous. The fabulously innovative menu combines the finest local ingredients with the Cajun and Creole influences and classic European training. John Besh owns a huge farm (Covey Rise Farm) near Lafayette where all the vegetables are grown organically. All of the dishes were remarkable as well as distinctive, from the salad of heirloom beets, crab meat, bacon, baby mustards, and quail eggs, to the petite friture of baby vegetables, a Michelin three-star dish, the redfish courtboullion, the crispy soft-shelled crab tempure, the cane syrup glazed pork belly, the grilled lemonfish, and the slow cooked rabbit wrapped in La Provence bacon. It was just one tour de force dish after another. The kitchen staff presented us with some complimentary desserts at the end of the meal, but I do not have a sweet tooth, so I did not appreciate them as much as my wife did.

I adore this restaurant. Portions are generous, but not overwhelming, the quality of the ingredients are marked by their purity, and the cooking is spot on, whether it was the deep fried baby vegetables, fish, or meats. The service was attentive as well as professional, and the ambiance was outstanding. This was truly a great restaurant, and I thank members of the Bulletin Board for recommending it. I had tasted John Besh’s food at one of the charity events in which I participated, and it has long been on my “Bucket List” of restaurants to try on my next visit to New Orleans. It didn’t disappoint. In fact, the food was so good, I may make an annual expedition to New Orleans.

As for the wines, the Kreydenweiss Pinot Blanc is the kind of wine that is a perfect choice for restaurants - moderately priced, dry, delicious, and flexible with a diverse assortment of cuisines. It was consumed with gusto and great pleasure. The 2007 Usseglio Châteauneuf du Pape Tradition was fabulous, especially with the rabbit and pork belly. Although not yet fully mature, it is at a wonderful peak of enjoyment, where it should hold for another 5-8 years.

I can’t recommend this restaurant highly enough.