The story
August is a contemporary Creole restaurant at 301 Tchoupitoulas St. in New Orleans, Louisiana, and it holds a Michelin Recommended distinction (2026). The kitchen works with Louisiana ingredients under French technique, inside a 19th-century building in the Central Business District.
Executive chef Corey Thomas took over the kitchen in 2022. He came up through Commander's Palace, served as sous chef at Shaya during the years it won the James Beard Award for Best New Restaurant, and worked at Domenica learning Italian cooking. At August he applies French methods to produce sourced from Louisiana and nearby areas, and the menu changes with what arrives from local docks and farms.
The tasting menu on file lists a blue crab tartlet, Nola BBQ shrimp croustade, and Tsar Nicoulai Osetra caviar served with Rodolphe le Meunier butter. Later courses include ramp and ricotta agnolini with summer truffles and grilled A5 wagyu with chickasaw plums and bordelaise. The four-course menu offers gnocchi "black and blue" with jumbo lump crab, and a dessert of hummingbird cake with creole cheesecake custard.
The dining room keeps the building's original character, with soaring columns, gleaming hardwood floors, mahogany paneling and antique mirrors. Guests usually dress business casual. The wine program earned a Wine Spectator Best of Award of Excellence in 2025, and sommelier pairings can be added to either tasting menu.
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