August

August August is Contemporary Creole with a focus on local ingredients, inspired by classical training and Louisiana roots helmed by Executive Chef Corey Thomas.
(1707)

Designed to complement the season’s flavors and the courses that follow.Pineapple & Reposado with green chartreuse, lime...
05/29/2026

Designed to complement the season’s flavors and the courses that follow.

Pineapple & Reposado with green chartreuse, lime, and Luxardo liqueur—a reflection of the craftsmanship behind our bar.

An evening shaped by wine and craft 🍷Join us at Restaurant August for a special dinner with GAJA, hosted by Gian Interma...
05/27/2026

An evening shaped by wine and craft 🍷

Join us at Restaurant August for a special dinner with GAJA, hosted by Gian Intermaggio during the New Orleans Wine & Food Experience.

June 10 · 6pm
The link to reserve this experience is in our bio.

A moment from our roots, preserved in time.Our very first menu, from 25 years ago—signed by the hands that helped shape ...
05/25/2026

A moment from our roots, preserved in time.

Our very first menu, from 25 years ago—signed by the hands that helped shape Restaurant August.

We’re honored to continue serving our community, shaped by the many talented individuals who have passed through our kitchen—and those who remain today.

An expression of season and place.Dry-aged duck breast with fava beans, ramps, fermented tomatoes, and bee pollen—rooted...
05/20/2026

An expression of season and place.

Dry-aged duck breast with fava beans, ramps, fermented tomatoes, and bee pollen—rooted in Louisiana and evolving with the seasons.

A treat to linger beyond our doors. A gift from our Chef’s Tasting Menu, to bring our kitchen to yours.At Restaurant Aug...
05/18/2026

A treat to linger beyond our doors. A gift from our Chef’s Tasting Menu, to bring our kitchen to yours.

At Restaurant August, we bid you farewell with a final sweet note—your selection of housemade confections and a small keepsake, allowing the experience to linger beyond the table.

Precision and indulgence in balance.From our Chef's Tasting Menu: Grilled A5 wagyu, loquats, bordelaise.
05/15/2026

Precision and indulgence in balance.

From our Chef's Tasting Menu: Grilled A5 wagyu, loquats, bordelaise.

A centerpiece, always in motion.No two visits are ever quite the same. At Restaurant August, our florals shift with the ...
05/13/2026

A centerpiece, always in motion.

No two visits are ever quite the same. At Restaurant August, our florals shift with the season, changing week by week—each arrangement thoughtfully composed by our friends at Herbivore.

Layers that delicately unfold.From our Four Course Menu: Diver Scallops with morels, ham hock broth, togarashi, and oyst...
05/11/2026

Layers that delicately unfold.

From our Four Course Menu: Diver Scallops with morels, ham hock broth, togarashi, and oyster liquor.

An ending composed with sweetness and balance.The final course of our Chef’s Tasting Menu—Trio, where the progression so...
05/08/2026

An ending composed with sweetness and balance.

The final course of our Chef’s Tasting Menu—Trio, where the progression softens as you take your last bites

Cane syrup crème brûlée, delicately caramelized.
Pecan butter popsicle, rich and nostalgic.
A cream puff, light and refined.

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

Website

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