Luke sits on St. Charles Avenue in the Central Business District, a short walk from the French Quarter, styled as a Creole-inspired brasserie. Chef Corey Sharp leads the kitchen, working with locally sourced ingredients and seasonal farmers' market offerings, with fresh Gulf seafood and a daily selection of oysters as a focus.
Dishes mentioned by regulars include shrimp and grits, crispy brussels sprouts, pâté, schnitzel, burger, seafood bisque, and étouffée, spanning breakfast, lunch, and dinner. The bar pours signature cocktails alongside a wine list sourced from around the world and a rotating lineup of local craft beers.
The room carries a brasserie energy — busy and open, drawing both regulars and visitors passing through downtown New Orleans.
Dishes mentioned by regulars include shrimp and grits, crispy brussels sprouts, pâté, schnitzel, burger, seafood bisque, and étouffée, spanning breakfast, lunch, and dinner. The bar pours signature cocktails alongside a wine list sourced from around the world and a rotating lineup of local craft beers.
The room carries a brasserie energy — busy and open, drawing both regulars and visitors passing through downtown New Orleans.