Aaron Burgau

Accolades

  • Nominee for Best Chef: South
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • Top 10 Restaurants
    The Times-Picayune
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

Where I Go Out

At My Venues

Grilled lamb ribs
Grilled lamb ribs
$$, Outdoor Seating, French, Full Bar, Cajun / Creole, West Riverside
"Chef Aaron Burgau is as comfortable next to the pit as he is over the range, and he proves it with his grilled lamb ribs with green tomato relish. The latter is the perfect balance of sweet and tart to complement the unctuousness of the former."
Grilled lamb ribs
Grilled lamb ribs
$$, Outdoor Seating, French, Full Bar, Cajun / Creole, West Riverside
"These slow-roasted lamb ribs are finished on the grill. They come with a green tomato condiment that is sort of like a chutney, somewhere between a jam and a relish. It is very sweet and tart and goes so well with the nice and rich spiced lamb ribs. The flavors are both exotic and delicious."
Panéed Mississippi rabbit
$$, Outdoor Seating, French, Full Bar, Cajun / Creole, West Riverside
"Because they pan fry and dredge it, there is a nice crunch on the outside. The breading is light, so it helps hold the moisture of the rabbit in, keeping it really tender, never overcooked or dry. You get a little bit of bitterness from the Swiss chard that is really pleasant, as well as a great savory flavor from the farro. They take the rabbit livers and cook it into the farro, so it's a really nice compliment to the dish."
Sautéed sweetbreads
$$, Outdoor Seating, French, Full Bar, Cajun / Creole, West Riverside
"This is a very sophisticated dish that also evokes feelings of the countryside. I love the textures of the crispy exterior and creamy interior of the sweetbreads. The smokiness from the ham along with the acidity of the red wine sauce balance really well together."