August Restaurant, New Orleans

We had lunch at the Acme Oyster House, which is a place we have been going to for almost 20 years--and is now a kind of tourist detination, but for us it is just hitting old stomping grounds. We brought Tucker here as a 4 year old and he discovered his love of red beans and rice. But for our evening meal we had a pull-out-all-the-stops dinner at John Besh's upscale restaurant, August.
The restaurant itself is a gorgeous corner spot, the front room brick walled with elegant chandeliers, , and the back room paneled. It is a grand old house, or appears that way. When you go up the stairs to the bathroom, you can overlook the balcony down onto the entrance below. Lovely.
We had the four-course meal of the evening, with wine. The amusee bouch was a fish mousse served in an emptied out egg shell, topped with a bit of caviar and set into an egg cup. Rich, but delicious. The appetizer was a sous vide pork belly, topped with pickled radish and crawfish, atop a green gralic aoili. Delicious, and also very rich. It was served with a prosecco, which was crisp and dry and matched well with it. The fish course was a lemon fish, served with summer squash and avocado, also quite delisious, and a little lighter than the first two servings. The wine was an Ancien Chrdonnay--which was light on the oak, and meant to highlight the squash flavors, our server said. What flavors, Joel mumbled to himself. Well, it paired nicely with the course, when all was siad and done. The meat course was lamb three ways. The shoulder was braised, the loin was roasted, and the tenderloin was deep fired--all three were delicious, and paired nicely with a very light nebbiolo. We closed with a Two Hands Moscato, which I liked very much, but it was a bit dry for the dessert we had, which was biegnets stuffed with dulce de leche, drizzled with cinnamon ganache, amidst buttercream and toasted hazeluts. Outstanding and highly recommended.