Not Reinventing the Wheel

posted 22 June 2010 | by lucascuccia

New Orleans is one of the finest eating cities in the world. We Don’t Dine Here, WE EAT. Many of our world renowned eatery’s have taken classic dishes and infused a New Orleans spin on them. Whether its spicy Cajun or creamy Creole, top New Orleans food is all together special and flavorful, but uniquely New Orleans.

Having had the chance to eat at all 6 of John’s Restaurants, I have noticed that he has not New Orleanized his New Orleans Restaurants. Sure, he demands the finest in local ingredients which is at the forefront of both Creole and Cajun cooking, but he has kept his conceptual approach as close to the original style of cooking.

At Luke, Chef Steve McHugh, John’s right hand man, has kept to a true French-German bistro approach. From wine served in tumblers and white coated servers, to a simple German Style cheese and onion flat bread, one feels that they are in Paris or Munich. At Domenica, Alon Shaya, who spent a year in Italy, has kept the small town family type Italian restaurant mind set with self cured meats and multi course meals similar to what my wife experienced in Italy 3 years ago. At the American Sector at the World War II Museum, home town American meatloaf and classic burgers rule the day.

At the end of the day, Restaurant August, which in John’s words to me, “This is my place”, is the most unique. This place is the wonderful infusion of all of his cooking styles. Looking at the menu, you can tell that he is Louisiana Born and Proud, and yet has the worldliness of a culinary savant.