Restaurant August

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 and has been selected by Gayot as a top 40 Restaurant in the United States. The Times Picayune has named it as one of their top 10 Restaurants the last two years in a row.

domenica

Domenica is the creation of internationally acclaimed Chef John Besh and his executive chef and partner, Alon Shaya, who was awarded “Best Chef-South” by the James Beard Foundation in 2015. 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 brings 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 paired with a stylish, vibrant atmosphere create a dining experience, that is sure to start a few traditions of its own.

LA PROVENCE

Located just 45 miles north of New Orleans, nearby where John Besh grew up, La Provence is a warm, welcoming Provençal auberge on picturesque grounds with extensive greenery, including several acres of kitchen garden. The fully renovated interior of the tile-roofed restaurant features gleaming hardwood floors, rustic stucco-work, and ceiling beams of distressed oak. It is filled with antiques from Provence, as well as photographs and paintings that contribute to the eclectic Provencal warmth of the atmosphere.

Behind the restaurant is a three acre farm where Chef Erick Loos grows seasonal vegetables, raises Mangalitsa pigs, chickens and hens, gathers eggs and harvests fresh honey. Restaurant employees work with Erick on the farm, and the restaurant incorporates the ingredients it cultivates into every dish.

Luke

Lüke New Orleans is Besh’s homage to the grand old Franco-German brasseries that once reigned in New Orleans. Lüke 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, Lüke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times-Picayune Lagniappe, which awarded Lüke an impressive three bean-ranking for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appétit.

johnny sanchez baltimore

Located inside the Horseshoe Casino Baltimore, Johnny Sánchez is collaboration between two old friends who happen to be world-class, James Beard Award-winning chefs, John “Johnny” Besh and Aarón Sánchez.

The pair first met when Aarón began his career in John’s hometown of New Orleans, and their bond grew stronger while competing against each other on Food Network’s Next Iron Chef. The two friends joined forces to open Johnny Sánchez, a spirited taqueria where they express their passions for culinary heritage and high quality, locally-sourced ingredients. The menu takes a contemporary approach to authentic Mexican cuisine and features the bold, powerful flavors for which Aarón is known.

Johnny Sánchez also has another location in New Orleans’ downtown district. 

willa jean

BRG Executive Pastry Chef Kelly Fields and Pastry Chef Lisa White (of Domenica and PIZZA Domenica) are collaborators of 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 for a coffee and breakfast pastry to go as well as 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,” “soups,” “hot plates,” and “extra stuff,” offering customers the choice to order a selection of small plates or a single, heartier dish. The duo will place a strong emphasis on the coffee program and is delighted to bring Intelligentsia coffee back to New Orleans. For those looking to imbibe, Willa Jean will serve boozy slushies as well as tea- and coffee-inspired craft cocktails.

 

 

besh steak

Besh Steak at Harrah’s New Orleans is a playful spin on the traditional steakhouse. It melds Chef John Besh's devotion to local Louisiana ingredients and techniques with traditional steakhouse menu items. Wine and spirits are also an integral part of the dining experience at Besh Steak, with hand-selected cellar choices to accompany each dish.

Borgne

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

pizza domenica

The Uptown spin off of Chef Alon Shaya’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 and Chef Alon Shaya’s creative culinary style, 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.

Luke san antonio

Lüke San Antonio was John Besh’s first restaurant outside of his home state of Louisiana. The menu features authentic Old World cuisine, combining classic German and French

cooking techniques, with a New Orleans touch. Lüke is conveniently situated in San

Antonio’s popular downtown district. Chef John Russ is enthusiastic about evolving his menu of farm fresh ingredients and bistro specialties including house-made pâtés and abundant towers of cold, fresh seafood. To complement its cuisine, Lüke offers an extensive wine, beer and cocktail selection.

Johnny Sánchez new orleans

Johnny Sánchez is collaboration between two old friends who happen to be world-class, James Beard Award-winning chefs, John “Johnny” Besh and Aarón Sánchez.

The pair first met when Aarón began his career in John’s hometown of New Orleans, and their bond grew stronger while competing against each other on Food Network’s Next Iron Chef. The two friends joined forces to open Johnny Sánchez, a spirited taqueria where they express their passions for culinary heritage and high quality, locally-sourced ingredients. Johnny Sánchez is a smart, chic and authentic taqueria that embodies the warmth of traditional Mexican cooking, and the fun and genuine hospitality that defines New Orleans.

Johnny Sánchez is located in New Orleans’ revitalized and bustling downtown district. Another outpost is located within the Horseshoe Casino in Baltimore, MD. 

shaya

Shaya is an innovative restaurant with a warm and welcoming approach to the dining culture inspired by Chef Alon Shaya’s Israeli upbringing. Chef Alon 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 of Louisiana and Alon’s close relationships with local farmers, which he has fostered through his ongoing work with the Crescent City Farmer’s Market. Similar to Alon’s other establishments in New Orleans, the wood-fire oven is central to the menu development and the dining experience, with guests starting their meal with a basket of homemade warm wood-fired pita.