August

August Review

If the Gilded Age is long gone, someone forgot to tell the folks at August, where the main dining room shimmers with masses of chandelier prisms, thick brocade fabrics, and glossy woods. Service is anything but stuffy, however, and the food showcases chef John Besh's modern techniques. Nothing is mundane on the seasonally changing menu, which might include handmade gnocchi with blue crab and winter truffle or rabbit cassoulet with andouille sausage. Expect the unexpected—like slow-roasted Kobe beef short ribs with Jerusalem artichokes. The sommelier is happy to confer with you on the surprisingly affordable wine list.