Restaurant August Menu

Restaurant Details

Chef John Besh's flagship restaurant offers a refined approach to contemporary Creole cooking. Potato gnocchi are tossed with blue crabmeat and preserved black truffles. Roasted Chappapeela Farms duckling is served with fried rice, a cured yard egg, kimchi and duck and cherry jus. Reservations recommended. Lunch Fri., dinner daily. Credit cards. $$$

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