Restaurant August is located in an historic, four-story “French-Creole” building dating from the 1800s, in New Orleans’ Central Business District. The interior is rich with original architectural details, such as gleaming hardwood floors, monumental interior columns, mahogany paneling and antique mirrors. The restaurant has entry from the street into the bar. There are three separate dining areas, including the two-story wine room, which seats twenty-four, plus an upstairs banquet room.

The restaurant offers wines from France, Italy, and the United States, showcasing the best from boutique wineries. A full-service bar features a selection of unique martinis and bottled beers from all reaches of the globe.

Star power and stellar cooking have made this posh Warehouse District eatery one of New Orleans' hottest tickets.

Well-heeled diners and traveling foodies flock to this hot spot. Inside, bare brick is juxtaposed with crystal chandeliers and French provincial furnishings. Three dining areas project distinctly different moods: a comfortably plush main room; a spare, split-level wine cellar; a clubby back room. Staff is razor-sharp and well-informed.

Chef John Besh's thoughtful, well-composed dishes artfully balance intensity and subtlety. His tastes lean toward contemporary French, but he's equally adept at pastas, like oversized ravioli stuffed with braised short rib or impossibly tender gnocchi topped with rich truffle cream and chunks of blue crab meat. Entree winners include stellar Moroccan-spiced duck with crunchy/creamy seared foie gras and John Dory filet with Provencal flavors. With the traditional courses, the phrase "three ways" marks some of Besh's best experimental work. Try foie gras for starters, lamb as an entree, and chocolate for dessert. Desserts are equally