From the restaurant's website:
"Chef John Besh welcomes you to Lüke, an authentic brasserie on St. Charles Ave. combining German and French Old World cooking techniques. Located adjacent to the Hilton St. Charles in the heart of the Central Business District on St. Charles Avenue, Lüke’s space is as warm and nostalgic as the menu. Brasserie features include rattan bistro chairs, blackboard specials, and newspaper racks. There are also elaborate pulley-and-belt driven ceiling fans, an early air-conditioning system first admired by visitors in the 1880s that has been re-created for the restaurant. Lüke is John Besh’s homage to old brasseries that once reigned in New Orleans."
Full bar. Serving breakfast, lunch and dinner daily. Sat–Sun brunch 7 am–4 pm.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"The whole may be hard to define, but Luke is aging into a restaurant with emulating."
— Brett Anderson, The Times-Picayune, Oct. 31, 2010
From the restaurant's website:
"Chef John Besh welcomes you to Lüke, an authentic brasserie on St. Charles Ave. combining German and French Old World cooking techniques. Located adjacent to the Hilton St. Charles in the heart of the Central Business District on St. Charles Avenue, Lüke’s space is as warm and nostalgic as the menu. Brasserie features include rattan bistro chairs, blackboard specials, and newspaper racks. There are also elaborate pulley-and-belt driven ceiling fans, an early air-conditioning system first admired by visitors in the 1880s that has been re-created for the restaurant. Lüke is John Besh’s homage to old brasseries that once reigned in New Orleans."
Full bar. Serving breakfast, lunch and dinner daily. Sat–Sun brunch 7 am–4 pm.
The Times-Picayune: Top 100 Restaurant, 2010
Zagat 2011: 24 food rating (very good to excellent)
The New Orleans Menu by Tom Fitzmorris: *** (worth crossing town for)
"The whole may be hard to define, but Luke is aging into a restaurant with emulating."
— Brett Anderson, The Times-Picayune, Oct. 31, 2010