Resta
Restaurant August fuses contemporary French technique and cuisine with traditional southern and local New Orleans ingredients. Buttermilk, grits, mustard greens, crab, oysters, ranch dressing, pork cracklin' are all found on this exquisitely crafted menu. The Organic greens with pumpkin seed brittle, Point Reyes blue cheese and pumpkin seed oil vinaigrette was simple, but cleansing, and was a light starter for the rich French fair to follow. The main, Sugar and spice duckling with Anson Mills grits, roasted duck foie gras and quince, was harmoniously balanced, mixing the richness of the foie gras and creamed grits, with the delicate sweetness of quince (tastes of pear and apple). The quince matched beautifully with the duckling. The foie gras matched beautifully with the duckling. The creaminess of the grits matched beautifully with the duckling. And all together were magical. The desert du jour was pear prepared three ways, which was, again, cleansing to the palate, and a refreshing end to an amazing meal. The wine list is extensive, and the atmosphere was comfortable and upscale, but lacked the pretentiousness found in restaurants of the same caliber. Worth five forks.

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