BRG Hospitality’s Award-Winning Restaurants

  • Inspired by classical training here and in Europe and our own Southern Louisiana roots, Restaurant August is contemporary French with a focus on local ingredients. August is in a historic 19th-century French-Creole building in New Orleans’ Central Business District.

  • Luke, a vibrant Creole-inspired Brasserie, is in the heart of New Orleans’ Central Business District, right on the iconic St. Charles Avenue. It’s just a stone’s throw away from the bustling French Quarter neighborhood, adding to its charm. Under the guidance of Chef Erick Loos, the kitchen showcases dishes that spotlight local purveyors and farmers’ market ingredients. The bar boasts a selection of bartender-created specialty cocktails, a carefully curated list of wines from around the world, and locally crafted brews.

  • Domenica translates to “Sunday,” in Italian, it is the day of the week to explore and cook leisurely, abundant meals. While the menu is rooted in tradition, our chefs focus on elevating Italian ingredients and classic flavors to create modern classics adapted for the contemporary palate of New Orleans. The fresh kinds of pasta made by hand daily, roasted vegetables, meats, and Napolitano-style pizzas, all prepared in the restaurant’s iconic wood oven, are perfectly complemented by custom-brewed beers, seasonal craft cocktails, and an Italian-focused wine list.

  • Executive Chef Drake Leonards brings Eunice to Houston, Texas. The seasonally-inspired menus marry European influences with the ingredients and foodways of the Gulf Coast, with a full raw bar with items from the coasts of Louisiana and Texas and extensive beer and wine lists alongside a seasonally curated cocktail menu.

  • Shaya's menu reflects the evolution of Middle Eastern food while celebrating the abundance found in Louisiana, fostered by our close relationships with local farmers. Like our other establishments, the wood-fired oven is central to the menu development and the dining experience, and guests can start their meal with a basket of warm, wood-fired pita.

  • Adding a modern touch to traditional southern cuisine, Willa Jean elevates classic dishes with creative flair and innovative twists while staying true to the roots of the region's culinary heritage. Willa Jean is a cherished bakery in New Orleans' heart, known for its comforting southern fare. A favored spot for locals and visitors alike, guests can delight in a wide range of breakfast, lunch, and brunch options, including delectable pastries, satisfying sandwiches, crisp salads, and hearty entrees. They take pride in using local ingredients to craft their culinary creations.

  • Pizza Domenica serves pizza made in a wood-burning oven accompanied by antipasti, and salads at it's locations in Uptown 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.

  • Tavi is a Middle Eastern 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. Tavi’s name 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.

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