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August August is Contemporary Creole with a focus on local ingredients, inspired by classical training and Louisiana roots helmed by Executive Chef Corey Thomas.
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Pear Crumble | vanilla bean semifreddo, cardamom, hibiscusExclusively on our Four Course Menu.
10/28/2026

Pear Crumble | vanilla bean semifreddo, cardamom, hibiscus

Exclusively on our Four Course Menu.

Grouper | fennel, apple, lobster, pumpkin seedExclusively on our Chef's Tasting Menu.
10/26/2026

Grouper | fennel, apple, lobster, pumpkin seed

Exclusively on our Chef's Tasting Menu.

We are honored to be recognized in the MICHELIN Guide 2026 once again, alongside so many other outstanding restaurants a...
10/22/2026

We are honored to be recognized in the MICHELIN Guide 2026 once again, alongside so many other outstanding restaurants and chefs. This acknowledgement belongs to our passionate team who pour their hearts into every service, the local purveyors who supply our vision, and every guest who has supported us along the way. It has been our privilege to serve New Orleans for 25 years.

Our table is set, and we’re excited for the next course.

Venison Tartare | celery root, Mtn. Rose appleExclusively on our Four Course Menu.
10/19/2026

Venison Tartare | celery root, Mtn. Rose apple

Exclusively on our Four Course Menu.

A highlight from our previous Friday Lunch menu:Pithivier de Canard | duxelles, madeira
10/16/2026

A highlight from our previous Friday Lunch menu:

Pithivier de Canard | duxelles, madeira

For occasions worth remembering.Gather around the table in our private dining room, where intimate gatherings and specia...
10/13/2026

For occasions worth remembering.

Gather around the table in our private dining room, where intimate gatherings and special celebrations are elevated by the thoughtful cuisine and gracious hospitality. From w**e pairing dinners to wedding celebrations, there’s a seat for you at our table.

Photo: Anthony LaMothe Photography

10/09/2026

What your Friday Lunch could look like at Restaurant August.

Featured from our ever-evolving Friday Lunch menu:

Foie Gras Torchon with muscadines and brioche
Gnocchi “Black and Blue” with blue crab, Burgundy truffles, and parmesan
Porchetta with choucroute au riesling
Peach “Daiquiri” with white rum, coconut, and makrut lime leaf

Served every Friday from 11am–2pm.

Reserve your table through the link in our bio.

Chocolate Marquise | chicory coffee, cacao nibs, burnt orange sherbetInspired by the flavors of Cafe Brulot, a New Orlea...
10/05/2026

Chocolate Marquise | chicory coffee, cacao nibs, burnt orange sherbet

Inspired by the flavors of Cafe Brulot, a New Orleans after dinner tradition.

Exclusively on our Four Course Menu.

A beloved tradition returns tomorrow.Friday Lunch at Restaurant August begins again October 2. We look forward to welcom...
10/01/2026

A beloved tradition returns tomorrow.

Friday Lunch at Restaurant August begins again October 2. We look forward to welcoming you.

Reserve your table through the link in our bio.

Address

301 Tchoupitoulas Street
New Orleans, LA
70130

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5pm - 9pm

Telephone

+15042999777

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