August – New Orleans, LA
Restaurant August opened its doors in 2001, with chef John Besh at its helm. Housed in a historic building with elegant Southern-style columns and a warm, rich wood interior, Besh’s cooking style stays true to his roots: A self-described local boy who grew up hunting and fishing in southern Louisiana, he was soon working in kitchens such as Maxim’s in New York while still a teenager. (He also carries the distinction of being the only chef celebrated as one of the best by Food & Wine and New Orleans Magazine who can also list a tour of duty as a U.S. Marine in Desert Storm on his resume.) Absolutelyorder the crispy pork belly with Belle River crawfish, slow-cooked Louisiana grouper cheeks with artichokes, sweet peas, apple bacon, and wild onion, and the “lasagna” of slow-cooked local rabbit, veal sweetbreads, and grilled lobster. The fourth floor penthouse is a space ideally suited for a private dinner for thirty (the chef will tailor a five-course tasting menu), or cocktails for 100. Bridal couples hosting a reception can spend their wedding night in the lavish suite, with wrap-around balconies and its own private entrance.

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