August in Autumn Will Have a New Look

The Revamped Restaurant August Evolves with Fall Food in New Orleans 

In a city known for its culinary creativity and cultural fusion, Restaurant August in New Orleans has found a way to honor tradition while pushing boundaries. While modern French cuisine takes center stage. Celebrating its 25th year, the venerable fine dining destination awakens from its summer slumber renovations as a butterfly escaping its cocoon. But have no fear—the upscale eatery’s menu still reads like a love letter to the city’s rich and diverse heritage. 

Diners will experience a more refined atmosphere with these subtle enhancements and details on accents throughout the Central Business District venue.

While the signature soaring ceiling and dining spaces are largely unaltered, seemingly simple improvements, including new colors and chairs in the dining room, “will look so different.” The main dining room ceilings are now a haute blue complemented with the trim being a sage green. The columns are the hue of a pale burnt orange. The bar and Gravier Room are getting impacted most from the changes, with all new furniture and a new countertop in the bar. 

“August serves a modern French cuisine, but it’s deeply rooted in New Orleans,” says Tyler Cox, former wine director and assistant general manager at Restaurant August, and recently promoted to Assistant General Manager at Domenica, a sister restaurant in the Roosevelt Hotel. “It goes beyond just Cajun or Creole—we’re inspired by everything this city has to offer, from Gulf Coast seafood to Vietnamese flavors. New Orleans is a melting pot, and we reflect that on the plate.”

That philosophy plays out beautifully in dishes like the Gnocchi “Black and Blue”, a rich and elegant staple made with Burgundy truffles and topped with jumbo lump blue crab, or the Red Snapper Pontchartrain, which arrives layered with shrimp, wild mushrooms, and a silky béarnaise serves up a memorable blend of Creole spice and French technique. For those who appreciate inventive starters from the chef’s tasting menu, August’s signature cornbread enhanced with Tsar Nicoulai Osetra caviar and Rodolphe le Meunier butter presents an elevated Southern fare.

Their commitment to craft and culture extends far beyond the kitchen. Restaurant August was recently recognized with the prestigious Wine Spectator Best of Award of Excellence—a nod to its robust and thoughtful wine program. Still, the award was never the goal.

“We’re not chasing accolades,” says executive chef Corey Thomas. “We’re just trying to deliver the best possible experience for every guest who walks through the door. But of course, it’s really special to be recognized for something we care so much about.”

The restaurant’s wine list is intentionally curated to complement its French-leaning cuisine and New Orleans flair. “New Orleans has such a strong French influence, so we anchor the list in Burgundy and Bordeaux,” Cox explains. “But we also branch out—Barolos from Italy, eclectic picks from lesser-known regions—so we always have something unique for any palate. We want to be able to say, ‘Yes, we have something for you,’ no matter what your preference is.”

The team takes pride in offering wines that both challenge and comfort. From the timeless elegance of a white Burgundy to the discovery of a small-batch Sicilian red, the list is a journey in itself—crafted with intention, not pretense.

Pairing these wines with dishes is a collaborative and evolving process. “Sometimes it starts with the dish, sometimes with the wine,” says Thomas. “It’s a conversation between the kitchen and the bar. We’re constantly tasting, refining, experimenting. The synergy matters.”

That synergy is also shaped by local ingredients and Gulf Coast influences. “We build menus around what’s in season and what’s local,” Cox adds. “That means incorporating Gulf shrimp, Louisiana blue crab, or even okra—then elevating those flavors with French technique or unexpected global touches.”

In fact, one of their most talked-about recent additions was a Vietnamese-inspired dish—an homage to the city’s thriving Vietnamese community. “It caught some people off guard, but it felt natural to us,” Cox says. “That’s part of what makes New Orleans food so special. It evolves.”

While the food and wine are undoubtedly exceptional, it’s the spirit of hospitality that anchors the fine dining experience at Restaurant August. The team is tight-knit, collaborative, and clearly passionate—not just about what they serve, but how they serve it.

“We all admire each other’s commitment to the guest experience,” Thomas says. “It’s about more than food and wine. It’s about creating a moment that feels memorable, personal, and uniquely New Orleans.”

Whether you’re raising a glass of Pinot Noir or savoring a forkful of Dry-aged Duck Breast or Irodori Wagyu Manhattan Strip Steak, one thing is certain—at Restaurant August, tradition meets innovation, and every detail tells a story.