Restaurant August occupies a 19th-century French-Creole building in New Orleans' Central Business District, its main dining room keeping original details like hardwood floors, tall columns, mahogany paneling, and antique mirrors intact for a formal, old New Orleans feel.
The kitchen works in a Contemporary Creole style, pairing Louisiana ingredients with classical French technique. Executive chef Corey Thomas took over in 2022 after time at Commander's Palace, a stretch cooking Italian food at Domenica, and a period at Shaya. Diners regularly mention gnocchi, flounder, duck, and blue crab, along with a mousse, and a tasting menu is offered for a broader look at the kitchen.
August has drawn sustained attention from the James Beard Foundation over the years — a Best Chef win in 2006, a finalist nod in 2005, Outstanding Restaurant recognition as semifinalist in 2012 and finalist in 2013, and Outstanding Service recognition as finalist in 2015 and semifinalist in 2016. Michelin selected the restaurant in its 2025 guide.
The kitchen works in a Contemporary Creole style, pairing Louisiana ingredients with classical French technique. Executive chef Corey Thomas took over in 2022 after time at Commander's Palace, a stretch cooking Italian food at Domenica, and a period at Shaya. Diners regularly mention gnocchi, flounder, duck, and blue crab, along with a mousse, and a tasting menu is offered for a broader look at the kitchen.
August has drawn sustained attention from the James Beard Foundation over the years — a Best Chef win in 2006, a finalist nod in 2005, Outstanding Restaurant recognition as semifinalist in 2012 and finalist in 2013, and Outstanding Service recognition as finalist in 2015 and semifinalist in 2016. Michelin selected the restaurant in its 2025 guide.