Restaurant August is a modern creole restaurant in Warehouse District, New Orleans.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
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Discover the flavors of New Orleans on a guided food tour. Visit neighborhood restaurants and food shops, try local specialties, and learn about the roots of Creole cuisine.
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Join a guided walking tour of the French Quarter of New Orleans and visit 5 distinct eateries to discover its diverse cuisine. Taste up to 9 different food samples and...
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Join this tour through New Orleans’ historic and fascinating history of cocktails, and sample them along the way.
Address: 301 Tchoupitoulas St, New Orleans, LA 70130
Cochon in New Orleans is Donald Link and Stephen Stryjewski's James Beard winning Cajun room on Tchoupitoulas, an ode to whole-hog cookery in a converted.
OrderThe cochon with turnips and cracklins. Then the rabbit and dumplings.
TipCochon Butcher around the corner sells the same charcuterie at a counter; cheaper and equally good for lunch.
Commander's Palace in New Orleans is the 1893 Garden District grande dame on Washington Avenue, the Brennan family flag with turtle soup, jacket-required.
OrderThe turtle soup with sherry tableside. It has been on the menu since the dining room opened in 1893.
TipBook the upstairs Garden Room for the live courtyard view; the dress code requires collared shirts at dinner.
Galatoire's in New Orleans is the 1905 white-tile French Creole room on Bourbon Street, where regulars hold the same Friday lunch tables and tip the captain.
OrderThe shrimp remoulade to start, then trout amandine. Order souffle potatoes alongside.
TipThe downstairs room is walk-in only and no reservations; Friday lunch starts at 11:30 and runs into the evening.
Antoine's in New Orleans is the 1840 St Louis Street dining room, the oldest family-run restaurant in the United States and the birthplace of Oysters.
OrderOysters Rockefeller, invented here in 1899. Then the souffleed potatoes.
TipSkip the main dining room for the Hermes Bar on Bienville, the kitchen runs the same menu and the room is unstuffy.
Arnaud's in New Orleans is the 1918 French Creole room on Bienville Street from Arnaud Cazenave, with mosaic-tile floors, the French 75 Bar next door.
OrderShrimp Arnaud, the house remoulade. Then redfish with Hollandaise.
TipThe French 75 Bar serves the canonical version of its namesake drink and seats walk-ups; no jacket required there.
Cochon in New Orleans is Donald Link and Stephen Stryjewski's James Beard winning Cajun room on Tchoupitoulas, an ode to whole-hog cookery in a converted.
OrderThe cochon with turnips and cracklins. Then the rabbit and dumplings.
TipCochon Butcher around the corner sells the same charcuterie at a counter; cheaper and equally good for lunch.
Herbsaint in New Orleans is Donald Link's 2000 St Charles Avenue flagship, a Louisiana French bistro with the streetcar passing the front window and a duck.
OrderThe Muscovy duck leg confit with dirty rice. Pair with a Sazerac.
TipSit at the bar for the streetcar view and faster service; the kitchen sends the same plates.
