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Owner: |
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John Besh and Octavio Mantilla |
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Location: |
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301
Tchoupitoulas Street
New
Orleans, Louisiana 70130
Tel: 504.299.9777
Fax:
504.299.1199
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Executive Chef: |
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John Besh
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Chef de Cuisine: |
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Michael Gulotta |
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Pastry Chef: |
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Joy Jessup |
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General Manager |
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Octavio Mantilla |
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Architect: |
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Burk
Kleinpeter Associates |
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Interior Designer: |
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Janet Molero |
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Media & Public Relations Consultant: |
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Simone Rathlé |
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Date of Opening: |
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October 1,
2001 |
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| Menu: |
Contemporary
French, with a focus on local ingredients, inspired by Besh’s classical
training at the Culinary Institute of America, various apprenticeships in
Europe, and his own southern Louisiana roots. Besh was named one of Food
& Wine’s “Top 10 Chefs in America” in 1999, and Best Chef of the
Southeast by The James Beard Foundation in 2006. Gourmet Magazine
has included Restaurant August in both its “Guide to America’s Best
Restaurants” and its list of Top 50 Restaurants. |
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Wine: |
Wines of France,
Italy, and the United States offered, showcasing the best from boutique
wineries. |
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Bar: |
Full-service bar
featuring a selection of unique martinis and bottled beers from all reaches
of the globe. |
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Dress Code: |
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Smart Casual
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Reservations: |
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Reservations
are strongly recommended
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| Dining Room Hours: |
| Dining Room | | Lunch | |
11:00am-2:00pm |
| Monday-Sunday | | Dinner | |
5:30pm-10:00pm |
| Bar Menu offered | | Friday
Tuesday
Saturday
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11:00am - 10:00pm
5:30pm - 10:00pm |
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* Smoking is permitted in the Bar
area only; cigar smoking allowed after 9:30pm** |
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Private Parties |
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Private dining area available for social and
corporate events, with seating for 100 and reception space for 150. |
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Accommodations: |
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Main
Dining Room | |
60 seats | |
Wine
Room | |
24
seats | |
Grand Hall | |
100 seats |
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Penthouse | |
30seats /
100 standing |
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Venue: |
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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. Burgundy-colored velvet
covers the chairs and banquettes in the main dining room, and crystal
chandeliers sparkle overhead. Entry from street into the bar; three
separate dining areas, including the two-story wine room seating
twenty-four, plus an upstairs banquet room. |
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Credit Cards: |
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All major
credit cards accepted. |
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Parking: |
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Complimentary valet parking
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| Corkage fee: |
A $20.00
corkage fee will be charged for any wines not purchased in the restaurant. |
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Press Information |
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Simone Rathlé
703.534.8100
simone@somonesez.com
www.simonesez.com
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