August
As Featured In...
From Food & Wine, Jul 2008
“We start with buster crabs, fried until they’re crispy and hot and served with juice-bomb heirloom tomatoes and smoked bacon; we follow those with P&J oysters from Louisiana, crusted in a thin cornmeal batter and topped with a blue cheese–and–buttermilk dressing for a touch of serious, but disciplined, decadence. Next come handmade agnolotti, wonderfully slippery and paper-thin and stuffed with sweet, juicy crawfish...” MORE>>
From Food & Wine, Feb 2004
“And while it's true that the very talented John Besh has opened a fine steak house in the casino, I much prefer dining a few blocks away at his lovely August, where I invariably order gnocchi with crab and white truffle...” MORE>>
lastArticle = 7/2008 and lastAward =
