Lüke
As Featured In...
From Food & Wine, Jul 2008
“After having impeccably mixed French 75 cocktails (Champagne, cognac, fresh lemon juice), we share a platter of glistening Kumamoto oysters, a dish of translucent ravioli with a lemony stuffing made with plump local crab meat, and jumbo Louisiana shrimp cooked in a ramekin with white-corn grits and andouille sausage...” MORE>>
From Food & Wine, Jan 2008
“At his fourth and latest restaurant, top New Orleans chef John Besh pairs Creole-accented bistro food (Alsatian tarts, duck cassoulet) with Lüke's own line of custom-blended beers. ...” MORE>>
lastArticle = 7/2008 and lastAward =
