Accolades

  • Best Chef: Southeast
    James Beard Foundation
  • Who's Who of Food & Beverage in America
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • America’s Top 50 Restaurants (August)
    Gourmet magazine
  • Top 10 Restaurants in New Orleans (August, Domenica)
    The Times-Picayune
  • Host
    My Family Table
  • Author
    My Family Table, My New Orleans, Cooking from the Heart
  • Winner
    Great American Seafood Cook-off
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Brian Landry reviews Calabrese pizza at Domenica
$$$ | Italian, | Pizza
Central Business District
1 Review
"My friends and I ate one of every pizza on Domenica's menu the day the Saints won the Superbowl, but the Calabrese stands out. It has tomatoes, spicy salami, mozzarella, capers, and olives all on a crunchy, thin crust."
Chef Michael Gulotta reviews 10 clove garlic Louisiana white shrimp at Borgne
$$$ | Southern, | Seafood, | American
Central Business District
1 Review
"This is gulf shrimp roasted with garlic, fennel, and tomatoes. I love it for the big chunks of roasted fennel bulbs."
Chef Justin Devillier reviews Roasted cauliflower at Domenica
$$$ | Italian, | Pizza
Central Business District
1 Review
"Perfectly roasted in their imported wood-burning oven, this dish has nice sweet and smoky elements that are mellowed perfectly when you slide a piece of cauliflower through the creamy whipped feta. Don't miss the pizzas as well."
Chef Kelly Fields reviews Duck poppers at Borgne
$$$ | Southern, | Seafood, | American
Central Business District
1 Review
"This is seared duck wrapped around cream cheese and pickled jalapeños, all of which is wrapped in bacon. It's served drizzled with Steen's cane syrup gastrique. I like to have these with an ice-cold Abita Amber."
Chef Phillip Lopez reviews Potato gnocchi w/ blue crab & black truffle at Restaurant August
| French/Belgian
Central Business District
1 Review
"This dish is by far the most delicious that Restaurant August continues to produce since its inception. It just screams elegance and sophistication. Yukon gold potatoes incorporated with flour, egg, and a pinch of nutmeg are rolled into a perfect gnocchi. It is then heated in a creamy fumet studded with fresh black truffles and Louisiana blue crab. It is then topped with shaved Parmesan cheese and more shaved truffles! OMG… need I say more?"
Chef Erick Loos reviews Short rib “Sloppy Joe” at The American Sector
$$ | Modern, | American
Central Business District
1 Review
"The Sloppy Joe sliders during happy hour are extremely addictive; I could eat a dozen of 'em! Braised pulled short ribs are doused in a sweet and acidic tomato-based sauce and nestled in between an onion bun, all topped with fried onions."