AUGUST

The cuisine at August, inspired by classical training here and in Europe, as well as our own Southern Louisiana roots, is contemporary French with a focus on local ingredients. August is located in a historic 19th century French-Creole building in New Orleans’ Central Business District. August was a semifinalist for the 2012 and 2013 James Beard Award for Outstanding Restaurant and was a semifinalist for the 2015 James Beard Award for Outstanding Service. It has been selected by Gayot as a top 40 Restaurant in the United States. Additionally, the Times-Picayune has named it as one of their "Top 10 Restaurants" the last two years in a row.

DOMENICA

Domenica won “Best Pizza 2012” from New Orleans Magazine and was chosen as a top restaurant of 2012 by Food & Wine. Located in the storied Roosevelt New Orleans hotel, Domenica brings an elegant take on the unique cuisine of rural Italy prepared using only the best local ingredients. Homemade pastas, cured meats and wood-fired pizzas all paired with a stylish, vibrant atmosphere create a dining experience, that is sure to start a few traditions of its own.

LUKE

Luke is a Creole-inspired Brasserie located in the heart of New Orleans’ Central Business District on world-famous St. Charles Avenue, steps from the French Quarter neighborhood. A lively atmosphere surrounds the raw bar offering the freshest seafood and oysters procured daily from the Gulf of Mexico. Chef Erick Loos is at the helm of the kitchen featuring dishes that highlight local purveyors and farmers’ market ingredients. Behind the bar, a selection of bartender-created specialty cocktails are offered among a carefully-curated list of wines from throughout the world and locally crafted brews.

WILLA JEAN

Willa Jean is a southern bakery cafe that adds a modern and elegant touch to the iconic, southern food we all know and love.

Willa Jean is the perfect spot to grab a coffee and breakfast pastry to-go or to enjoy a relaxed meal with friends and family. The bakery serves breakfast, lunch, and dinner, which allows the two pastry chefs to show their savory sides. The lunch and dinner menus are organized by “snacks,” “tartines/sandwiches,” “salads + soup,” “hot plates,” and “extra stuff,” offering customers the choice to order a selection of small plates or a single, heartier dish. The duo places a strong emphasis on the coffee program and are delighted to bring Intelligentsia Coffee back to New Orleans. For those looking to imbibe, Willa Jean serves boozy slushies, as well as tea- and coffee-inspired craft cocktails.

TAVI

Tavi is an Israeli restaurant serving made-to-order pita from a wood-fired oven, elaborately finished hummus plates, and small and large plates drawing from the same modern Israeli inspiration as its sister restaurant, Shaya. The name Tavi is inspired by the Hebrew word meaning “good or beloved” and that’s what Tavi aims to deliver to the Covington community. Executive Chef Fariz Choumali leads the kitchen and brings his Lebanese Roots to life through staples from the Shaya menu plus new dishes. The menu will highlight an array of small plates, hummus, sandwiches, and slow-roasted meats.

PIZZA DOMENICA

PIZZA domenica serves pizza made in a wood-burning oven accompanied by antipasti, crostini, and salads at three locations across New Orleans including Uptown, Mid-City, and Lakeview. With a custom-made oven shipped from Italy, PIZZA domenica offers specialty, gourmet pizzas with a unique mix of toppings. The atmosphere is casual, fun, and lively. The bar features American and local craft beers, specialty brews, craft cocktails, and pitchers of specialty house cocktails.

EUNICE

Executive Chef Drake Leonards brings Eunice to Houston, Texas. Named affectionately after Leonards’ South Louisiana hometown, Eunice offers a modern Cajun-Creole brasserie-style menu inspired by the flavors of his childhood.

The seasonally-inspired menus marry European influences with the ingredients and foodways of the Gulf Coast; items include a full raw bar featuring Royal Red Shrimp, Blue Crab, and oysters from the coasts of Louisiana and Texas; roasted seafood, such as Shellfish Stuffed Oysters; and more substantial dishes such as New Orleans Style Gumbo, Crispy Bandera Quail, Texas Redfish Courtbouillon, and Slow Roasted Cochon de Lait. Seasonal tarts, pies and house-spun ice creams complete the meal, and the restaurant boasts extensive beer and wine lists alongside a seasonally-curated cocktail menu.

SHAYA

Shaya is an innovative restaurant with a warm and welcoming approach to dining, inspired by authentic Israeli cuisine. BRG Hospitality sees modern Israeli food as a grand mosaic, drawing influence from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The menu at Shaya reflects the ongoing evolution of Israeli food, while celebrating the abundance found in Louisiana, fostered by our close relationships with local farmers. Similar to our other establishments, the wood-fire oven is central to the menu development and the dining experience, and guests are able to start their meal with a basket of warm, wood-fired pita.

THE LARDER EATERY

The Larder is a casual neighborhood eatery serving Metairie. We have created a special place that honors family and food.