Monday, December 10, 2012

Sunday Supper at Lüke



In 2007, Chef John Besh opened his 3rd restaurant, named after his 3rd son, at 333 St. Charles Avenue. Lüke is a brasserie in the Franco-German style, typical of New Orleans neighborhood restaurants of years gone by. 

The Executive Chef at Lüke is Chef Matt Regan who worked at the Victoria Inn in Lafitte for seven years. In Lafitte, Chef Regan learned about our local seafood, “whether from the softshell crab factory right down the road or finding the best picked crabmeat at Higgins Seafood.” Prior to taking the reins at Lüke, Chef Regan worked at other Besh restaurants including American Sector and Besh Steak.

One Sunday a month, Lüke hosts its “Sunday Supper,” a 4-course feast served family style for $45 per person. I’ve been to Sunday Supper twice, and both times it was delicious. On my most recent visit, I was the invited guest of the Besh Group.

The menu:

1st course:

Plateaus of P&J oysters both raw and baked with persillade crust.



Alaskan King crab thermidor.




Confit chicken gizzards, spicy local greens, & yard eggs. (Sorry, no picture).


Jambon persillé, ham terrine in rich parsley aspic, country bread and mustards.



2nd course:

Covey Rise Farms winter squash and shrimp bisque.



3rd course:

La Louisianne Coq au Vin: local roosters slow-cooked in red wine, bacon, mushrooms and pearl onions with roasted root vegetables, buttered handmade noodles.




4th course:

Baba au Rhum: rich brioche cake soaked in spiced rum and local citrus syrup.



The food is served family style to diners seated at long tables.




We had a wonderful time breaking bread with new friends.

Lüke is a CBD gem, always buzzing. Lüke’s Happy Hour features discounted raw oysters as well as cocktails. Recently New Orleans Magazine voted it Raw Bar of the Year for 2012.

Some of my menu favorites are: anything from the seafood bar, the Prince Edward Island mussels steamed with garlic & thyme with house-made fries, the Lüke burger with Allan Benton’s bacon, caramelized onions, tomatoes, Emmenthaler Swisscheese with house-made fries, and the Flamenkuche –a thin Alsacien onion tarte, with bacon & Emmenthaler cheese.

Lüke is located at 333 St. Charles Avenue. It is open daily from 7 a.m. – 11 p.m., for breakfast, lunch and dinner. The phone number is 504. 378.2840



Lüke on Urbanspoon

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