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 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 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.
Located just 45 miles north of New Orleans, near to where John Besh grew up, La Provence is a warm, welcoming Provençal auberge. The picturesque grounds boast 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 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 their own farm-fresh ingredients into every dish.
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 appétite."
johnny sánchez baltimore
Located inside the Horseshoe Casino, Johnny Sánchez is collaboration between two old friends who also 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 New Orleans, and their bond grew while competing against each other on Food Network’s Next Iron Chef. They 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 flavors for which Aarón is known.
BRG Executive Pastry Chef Kelly Fields and Pastry Chef Lisa White (of Domenica and PIZZA Domenica) are collaborators in 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.
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.
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 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.
LÜke 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
Located in New Orleans' revitalized and bustling downtown district, the second Johnny Sánchez is a continuing collaboration between Chefs John Besh and Aarón Sánchez.
Johnny Sánchez is a smart, chic and authentic taqueria that embodies the warmth of traditional Mexican cooking, and the genuine hospitality that defines New Orleans. 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 restaurant with a warm and welcoming approach to dining, 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 found in Louisiana, fostered by Alon’s close relationships with local farmers. Similar to Alon’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.