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Restaurant August
Contemporary Cajun & Creole
Glittery chandeliers and wax candles do a lot of heavy lifting in this handsome fine dining room on Tchoupitoulas, where exposed brick and white tablecloths split the difference between grand and comfortable. The chef is a Louisiana native steering contemporary Creole cooking, and the kind of place where birthdays and anniversaries have been showing up for years. Friendly servers keep it from tipping into stiff-necked territory, which takes some skill when the room looks like this.
The awards strongest first
- AAA Four Diamonds
- Michelin Guide Selected Restaurant
One number, weighted & current 81
How we scoreThe dishes from the writeups
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Gnocchi with jumbo lump crab
“Think gnocchi with jumbo lump crab or a pithivier stacked with collard greens and chanterelles and finished in a Creole mustard sauce.”
Michelin Guide
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