The cuisine at August, inspired by Chef John Besh’s classical training here and in Europe, as well as his own Southern Louisiana roots, is contemporary French with a focus on local ingredients. August is located in a historic 19th century French-Creole building in New Orleans’ Central Business District. August was a semifinalist for the 2012 and 2013 James Beard Award for Outstanding Restaurant and was a semifinalist for the 2015 James Beard Award for Outstanding Service. It has been selected by Gayot as a top 40 Restaurant in the United States. Additionally, the Times-Picayune has named it as one of their Top 10 Restaurants the last two years in a row.
Domenica won “Best Pizza 2012” from New Orleans Magazine and was chosen as a top restaurant of 2012 by Food & Wine. Located in the storied Roosevelt New Orleans Hotel, Domenica provides an elegant take on the unique cuisine of rural Italy, prepared using only the best local ingredients. Homemade pastas, cured meats and wood-fired pizzas all pair with a stylish, vibrant atmosphere to create a dining experience that is sure to start a few traditions of its own.
Luke New Orleans is Besh’s homage to the grand old Franco-German brasseries that once reigned in New Orleans. Luke offers an extensive French, German, and Belgian beer selection, including three exclusive house brews, custom-made in Louisiana. The cuisine is unaffectedly Old World, using slow and traditional cooking techniques. The wine list features reds and whites from the Loire, Alsace, and Savoie regions, as well as Badischerwiens of Germany. Since opening in 2007, Luke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times-Picayune Lagniappe, which awarded Luke an impressive three bean-ranking for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appétite."
BRG Executive Pastry Chef Kelly Fields run the kitchen at Willa Jean, a southern bakery cafe that adds a modern and elegant touch to the iconic, southern food we all know and love.
Willa Jean is the perfect spot to grab a coffee and breakfast pastry to-go, or to enjoy a relaxed meal with friends and family. The bakery serves breakfast, lunch and dinner, which allows the two pastry chefs to show their savory sides. The lunch and dinner menus are organized by “snacks,” “tartines/sandwiches,” “salads + soup,” “hot plates,” and “extra stuff,” offering customers the choice to order a selection of small plates or a single, heartier dish. The duo place a strong emphasis on the coffee program and are delighted to bring Intelligentsia Coffee back to New Orleans. For those looking to imbibe, Willa Jean serves boozy slushies, as well as tea- and coffee-inspired craft cocktails.
Pigeon & Prince
Pigeon & Prince, the Besh Restaurant Group's private events venue, features a farm driven menu with dishes that highlight local, seasonal ingredients. The name is in honor of the space’s previous incarnations as a bedsit for visiting royals and a home for carrier pigeons. Pigeon & Prince offers a unique variety of private dining spaces that are sure to meet the needs of your special event.
The Silver Whistle Café
The Silver Whistle Café was the Garden District’s power house coffee shop where the city’s judges, lawyers, and oil scions came to snag the coveted 10-top and gossip politics. The Silver Whistle returns, along with the popular 10-top, to uptown New Orleans. Chef Chris Lusk introduces modern offerings to accompany the classics, such as a local favorite – the blueberry muffins. Revelator coffee, a Southern based company committed to a culture of Southern hospitality, provides the coffee and tea for Silver Whistle Café. In a nod to the original, the Silver Whistle feels like a truly historic space.
The jewel in the crown of the Pontchartrain Hotel, the rooftop space, boasts a breathtaking 270-degree view of the Mississippi River and downtown New Orleans. Behind the bar, guests can find elevated cocktails and champagne as well as shareable plates and light snacks. The space captures the look and feel of a 1940s artist loft with nods to American playwright, Tennessee Williams, who lived at the hotel while writing A Streetcar Named Desire.
Chefs John Besh and Brian Landry grew up fishing on Lake Borgne, the epicenter of coastal cuisine in Louisiana. Their shared passion for Louisiana seafood brought them together to create Borgne, a celebration of coastal Louisiana with a touch of Isleño influence. Borgne is a gathering place for locals and visitors alike, a CBD lunch spot, a quick bite before the game and a casual setting for a delicious dinner with friends. Borgne’s signature dishes include shrimp toast rissoles, oyster spaghetti and seafood-stuffed flounder.
“When people ask where in New Orleans to go for great local seafood, I want the answer to be Borgne.”- Brian Landry, Executive Chef
The Uptown spin-off of BRG's popular downtown restaurant, PIZZA domenica serves pizza made in a wood-burning oven accompanied by antipasti, crostini and salads. With a custom made oven shipped from Italy, PIZZA domenica offers specialty, gourmet pizzas with a unique mix of toppings. The atmosphere is casual, fun and lively. The bar features American and local craft beers, specialty brews, craft cocktails, and pitchers of specialty house cocktails.
Johnny Sánchez is a smart, chic and authentic restaurant that embodies the warmth of traditional Mexican cooking, and the fun and genuine hospitality that defines New Orleans. It bridges traditional Mexican food with a cutting-edge, modern approach to dining that utilizes the very best ingredients.
Serious food in a fun environment is the name of the game. Stepping through the door will bring guests out of their everyday routine and into an inspired atmosphere reminiscent of Mexico City.
Shaya is an innovative Isreali restaurant with a warm and welcoming approach to dining. Shaya sees modern Israeli food as a grand mosaic, drawing influence from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The menu at Shaya reflects the ongoing evolution of Israeli food, while celebrating the abundance found in Louisiana, fostered by its close relationships with local farmers. Similar to BRG's other establishments, the wood-fire oven is central to the menu development and the dining experience, and guests are able to start their meal with a basket of warm, wood-fired pita.
The Caribbean Room
Chef John Besh and Chef Chris Lusk have teamed up to restore The Caribbean Room. The Caribbean Room features rattan furniture and white tablecloths and upholds the room’s existing Charles Reinike murals. Chef Chris Lusk infuses a fresh, contemporary energy that still evokes the nostalgia of the original restaurant. The Caribbean Room provides a transportive, only in New Orleans experience to all.
The Bayou Bar, where the New Orleans Saints football franchise was christened in 1969, offers a casual tavern-style ambiance warmed by exposed wood. Once a drinking den for both Sinatra and Capote, The Bayou Bar features an extensive whiskey and beer list. Uptown locals and visitors alike have the option to hang out at the rollicking Steinway piano, the intimate tables or the shotgun.