August Lunch Specials
I subscribe to Tom Fitzmorris's newsletter and just yesterday he mentioned that August will be opening for lunch every day starting October 1st and offering the lunch price of $20.09. Does anyone know any more information about this? Definitely thinking of checking it out on my trip next month if it's true!
Wow. I'd really love confirmation of this. I'm flying to New Orleans in a couple of hours from Seattle and wanted to have lunch at August but Friday is a bit messed up schedulewise. If they will be open for lunch Thursday, or even better Sunday, I can definitely make it.
If anyone on the ground can answer the OP, I'll definitely check this thread again... if there isn't an answer here by Thursday AM sometime, I'll take a walk by August and see what's up.
I just had it this past Friday. Wonderful!
You have an option of 3 or 4 different appetizers, main courses and desserts. And you still get the truffled sabayon as an amuse bouche. The 20.09 price is amazing for the quality of the food.
Here is my review:
Judging from the enthusiastic response to Restaurant August’s Friday lunch special -- $20.09 for three courses of John Besh’s delectable cuisine -- the public is ready for more. So, starting on October 1st, 2009, his flagship restaurant will offer the special every weekday, from Monday through Friday, 11am until 2pm.
This past Friday, for example, you might have started with an Heirloom Tomato and Mozzarella Salad with green pea pesto, baby lettuce and oil cured olive; or the Honey Island Chanterelle Tart with Berkshire pork “cracklin” salad; or the Louisiana Sushi of blue crab, gulf tuna, lemonfish and oyster. Main courses included Jumbo Gulf Shrimp and Okra Stew with heirloom tomatoes and spicy pork sausage; Agnolotti of Slow-Cooked Label Rouge Chicken with figs, porcini and confit of chicken gizzard; and Ragoût of Wild Boar with local plums, chanterelle mushrooms and whipped polenta. For dessert, you’d be forced to choose between such temptations as Chocolate Prepared Three Ways: slow baked mousse, crispy fried and chocolate Chantilly; the Warm Brown Butter Fig Tart with lemongrass sorbet; and the Ploughgate Creamery Willoughby Brulée with pickled peaches and peach mustard.