Executive Chef ET and (his sweetie) Danica in New Orleans/August
What a treat Restaurant August was. In a city with a cuisine so soulful, August brought a refined sense of graciousness and taste to the plate. The dining room is stately and simple, as is the food. I love oysters, and being in New Orleans, we had to start with gulf oysters. I found that I like Gulf oysters best when cooked, as they are meatier than our Pacific grown oysters, which I prefer to eat raw. At August, Gulf oysters were cooked in three different sets that contrasted the flavor of the oysters so well. Other standout dishes were the rabbit cassoulet (photo top) and the trout-three-ways (photo right). Both of these dishes, once again, were so refined and focused flavorwise.
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