August occupies a restored 19th-century building at 301 Tchoupitoulas Street in the Warehouse District, and it remains one of New Orleans’ defining fine-dining addresses for contemporary Louisiana and French-rooted cooking.
Chef John Besh opened the restaurant in 2001, and the kitchen still builds menus around Gulf seafood, local produce, and classic French technique reworked with Louisiana ingredients—think gulf fish with Louisiana crab, turtle soup, and seasonal tasting menus that change with what’s available at market. The dining room sits inside a former 1800s dry goods building, with exposed brick walls, tall windows, and ornate chandeliers casting warm light over white tablecloths. The combination of formal service and unpretentious warmth makes it a go-to for anniversaries, proposals, and milestone celebrations rather than a casual drop-in spot.
Visitor Highlights & Practical Info
Reservations are essential, especially on weekends and during Jazz Fest or Mardi Gras, when tables book out weeks ahead. Dinner service typically runs Tuesday through Saturday, so check current hours before planning around a specific date. Business casual to dressy attire fits the room. The restaurant sits a short walk from the Contemporary Arts Center and the hotels lining Convention Center Boulevard, making it easy to pair with a Warehouse District gallery crawl or a streetcar ride down St. Charles Avenue beforehand.
