Business Details
25 Years
experience
Contemporary Creole Dining Experience in New Orleans
Established in 2001, Restaurant August has become a cornerstone of contemporary Creole cuisine in New Orleans. Our culinary philosophy merges classical French techniques with the vibrant flavors of Louisiana, sourced from local ingredients and rooted in regional heritage. Housed in a meticulously preserved 19th-century French-Creole building, we offer a dining experience that honors the craftsmanship of the past while innovating through modern gastronomy. Our team, led by award-winning chefs and hospitality professionals, brings decades of expertise from renowned establishments like Commander's Palace and Shaya Restaurant.We are committed to creating unforgettable moments through exceptional service, seasonal menus, and a dedication to the cultural legacy of New Orleans. From our historic setting to our James Beard Award-winning culinary approach, we strive to reflect the soul of this city in every dish and interaction.
Services
Chef's Tasting Menu
Private Dining
Catering Services
Wine Pairings
Seasonal Menus
Executive Pastry Chef
Historic Venue Tours
Corporate Events
Wedding Receptions
Culinary Workshops
Details
- Year established: 2001
Highlights and features
- Our executive chef brings expertise from James Beard Award-winning kitchens.
- We combine historic French-Creole architecture with modern culinary innovation.
- Seasonal tasting menus feature hyper-local Louisiana ingredients.
- Private dining spaces accommodate events from intimate dinners to 250-person buyouts.
- Award-winning team includes Michelin-starred pastry chefs and hospitality professionals.
What people say
Unforgettable experience
Culinary excellence
Historic ambiance
Seasonal menus
Professional service
Services
Chef's Tasting Menu
Our signature Chef's Tasting Menu features 8-10 courses of meticulously crafted dishes showcasing Louisiana ingredients through French techniques. Each course pairs with wine or cocktail selections, highlighting seasonal produce and seafood. The menu changes quarterly to reflect regional harvest cycles and culinary innovation.
Private Dining
Host exclusive events in our historic venue featuring three dedicated spaces. The Upstairs Private Dining Room accommodates 100 seated guests or 120 for receptions, while the Chef's Tasting Room offers intimate chef-led experiences for 12. Full venue buyouts support events for up to 250 guests.
Catering Services
Our catering team brings Restaurant August's culinary excellence to external venues. We customize menus for corporate events, weddings, and private celebrations using the same Louisiana-sourced ingredients as our restaurant. Full-service coordination includes staffing and equipment provision.
Wine Pairings
Sommelier-curated wine pairings complement tasting menus with domestic and international selections. Reserve pairings feature premium vintages from Burgundy and Napa Valley. Our wine list emphasizes terroir-driven bottles that enhance the flavors of Creole cuisine.
Seasonal Menus
Menus change quarterly to showcase Louisiana's agricultural calendar. Spring features fresh seafood and greens, summer highlights tomatoes and okra, fall emphasizes game meats, and winter showcases preserved ingredients. Each dish maintains classical French technique while celebrating regional flavors.
People
Corey Thomas
Executive Chef
Louisiana native Corey Thomas combines French techniques with local ingredients. He earned acclaim at Commander's Palace and Shaya Restaurant before joining Restaurant August in 2022. His culinary philosophy emphasizes seasonal sourcing and cultural storytelling through food.
Emmaline Duhon
General Manager
Emmaline Duhon brings international hospitality experience from Michelin-starred establishments. She oversees daily operations and guest experiences, blending Southern hospitality with global best practices. Her leadership focuses on team development and personalized service.
Tamber Weiersheuser
Executive Pastry Chef
Tamber Weiersheuser creates innovative desserts with interactive elements. A Michelin-starred pastry chef from Los Angeles, she joined Restaurant August after working with culinary icons like Alain Ducasse. Her playful approach emphasizes guest engagement.
Hunter Wilkinson
Executive Sous Chef
Hunter Wilkinson has spent 6.5 years at Restaurant August, rising from garde manger to leadership roles. He mentors emerging chefs while developing dishes that highlight Louisiana's agricultural diversity. His career spans prestigious Gulf Coast restaurants.
Tyler Cox
Assistant General Manager
Tyler Cox manages guest experiences with a psychology background that enhances service delivery. He previously led teams at Dickie Brennan's Tableau and BRG Hospitality venues. His approach balances operational excellence with personalized hospitality.
Questions
What is Restaurant August's culinary philosophy?
We combine classical French techniques with Louisiana ingredients, emphasizing seasonal sourcing and cultural storytelling through contemporary Creole cuisine.
Are reservations required?
Reservations are strongly recommended for dinner service. Private dining and special events require advance booking through our website or phone.
What private event spaces are available?
We offer three spaces: Upstairs Private Dining Room (100 seated), Chef's Tasting Room (12 guests), and full venue buyouts for up to 250 people.
How often do menus change?
Menus rotate quarterly to reflect Louisiana's agricultural seasons while maintaining our signature French-Creole culinary approach.
What payment methods are accepted?
We accept major credit cards, cash, and digital payments. Payment details appear on reservation confirmations and invoices.
Who leads the culinary team?
Executive Chef Corey Thomas directs the kitchen, supported by Executive Pastry Chef Tamber Weiersheuser and Executive Sous Chef Hunter Wilkinson.
