Feeding marshmallows to alligators worked up our own appetites. We were glad we'd made a reservation at Restaurant August. The place was packed.
Mr. Monkey was all smiles about getting seated immediately.
Chef John Besh won the 2006 James Beard Foundation Award for Best Chef in the Southeast, and it shows. He is also one of the chef-contestants on the highly anticipated Top Chef Masters, which premieres this Wednesday night. We were thrilled with our five-course tasting menu, which was a steal at just $75.
Amuse bouche of egg custard foam with caviar.
Assiette of chilled Louisiana seafood -- crawfish boil en gelee, shrimp cocktail, and crabmeat ravigote.
Amazing array of delights from the sea. We both loved the crab the most.
Warm salad of pied de veau --crispy veal sweetbreads, fresh hearts of palm, and black truffle.
Crispy and like buttah. Perfect with the slightly tart dressing. Droooool.
Lacquered Berkshire pork belly with wild crawfish, olives, and blood orange.
Succulent and decadent melange of flavors and textures. Excellent.
Slow-braised Wagyu beef short rib with two artichokes.
Yes! Yes! Yes! Up until this point, Mr. Monkey continued to rave about the crabmeat ravigote. Then this beauty arrived. New favorite for Mr. Monkey. I agreed. This meat was melt-in-your-mouth awesomeness.
Napoleon of nougatine with Valhrona chocolate bavarois and salted toffee ice cream.
I'm not one to go nuts over dessert, but I went nuts for this dessert. Simultaneously delicate and rich, this was unlike any napoleon I'd ever had. The different types of sweetness and a touch of salt swirled in my mouth. The pastry chef deserved a standing ovation.
Mignardise -- macarons and madeleines.
Nothing to write home about, but still yummy and cute.
After dinner, we took a stroll down and around Bourbon Street.
Next: Besh continues to impress.