Restaurant August

JULY 11, 2010

The gilded walls, crystal chandeliers, and burgundy-velvet banquettes of Restaurant August’s main dining room set the tone for John Besh’s lush Creole cooking.

Specialties: Louisiana redfish with cauliflower, crabmeat, and caviar; local rabbit over an artichoke stew with a portlike reduction of Southern muscadine grapes.

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