New Orleans: Dinner at Luke
On our last night in New Orleans, I wanted to check out the restaurant Luke from Chef John Besh. The restaurant reminded me of restaurants in LA, where the spot might be a little casual but still has awesome food. I would call this upscale New Orleans food featuring familiar things like oysters, gumbo, shrimp and grits and more.
We started out with the stuffed P&J oysters which are stuffed with gulf shrimp and blue crab. I liked these though it’s hard not to like seafood on top of seafood.
Since I was in NOLA, I was trying ardently to stick to NOLA food and drinks. I opted for a Sazarac without even consulting the list. It was perfect. I almost ordered the gumbo but well, there’s only so much soup this soup lady can have in one day. I was still mulling over the one I had earlier at Cochon.
We found the fried oysters salad a tad salty but it was hard to resist not finishing the bacon and avocado.
One of my friends got the shrimp and cavatelli etouffe. She seemed to enjoy it though wanted a bit more shrimp.
She should have gotten what my other friend ordered, the shrimp and grits which came with giant (er, jumbo) Louisiana shrimp. I actually wondered where were the grits under all that sauce.
I was very glad to order the soft shell crab BLT. One of my favorite meals ever is the whole soft crab grilled cheese I had years ago at Campanille in LA so this was my wild NOLA version. Like the oysters, the breading was a little bit salty but I didn’t mind it so much when mixed with the sweetest slice of Creole tomato and bibb lettuce.
Next time I’m in NOLA, I’m looking forward to trying Chef John Besh’s August restaurant.(504) 378-2840
© The Minty 2015