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Explore our James Beard Award winning restaurants and local cuisines.


The cuisine at August, inspired by Chef John Besh’s classical training here and in Europe, as well as his own Southern Louisiana roots, is contemporary French with a focus on local ingredients. August is located in a historic 19th century French-Creole building in New Orleans’ Central Business District. August was a semifinalist for the 2012 and 2013 James Beard Award for Outstanding Restaurant and was a semifinalist for the 2015 James Beard Award for Outstanding Service. It has been selected by Gayot as a top 40 Restaurant in the United States. Additionally, the Times-Picayune has named it as one of their "Top 10 Restaurants" the last two years in a row.


Domenica is the creation of internationally acclaimed Chef John Besh and his executive chef and partner, Alon Shaya, who was awarded “Best Chef-South” by the James Beard Foundation in 2015. Domenica won “Best Pizza 2012” from New Orleans Magazine and was chosen as a top restaurant of 2012 by Food & Wine. Located in the storied Roosevelt New Orleans hotel, Domenica brings an elegant take on the unique cuisine of rural Italy prepared using only the best local ingredients. Homemade pastas, cured meats and wood-fired pizzas all paired with a stylish, vibrant atmosphere create a dining experience, that is sure to start a few traditions of its own.


Lüke New Orleans is Besh’s homage to the grand old Franco-German brasseries that once reigned in New Orleans. Lüke offers an extensive French, German, and Belgian beer selection, including three exclusive house brews, custom-made in Louisiana. The cuisine is unaffectedly Old World, using slow and traditional cooking techniques. The wine list features reds and whites from the Loire, Alsace, and Savoie regions, as well as Badischerwiens of Germany. Since opening in 2007, Lüke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times-Picayune Lagniappe, which awarded Lüke an impressive three bean-ranking for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appétite."


Located inside the Horseshoe Casino, Johnny Sánchez is collaboration between two old friends who also happen to be world-class, James Beard Award-winning chefs: John “Johnny” Besh and Aarón Sánchez.

The pair first met when Aarón began his career in New Orleans, and their bond grew while competing against each other on Food Network’s Next Iron Chef. They joined forces to open Johnny Sánchez, a spirited taqueria where they express their passions for culinary heritage and high quality, locally-sourced ingredients. The menu takes a contemporary approach to authentic Mexican cuisine and features the bold flavors for which Aarón is known.


BRG Executive Pastry Chef Kelly Fields and Pastry Chef Lisa White (of Domenica and PIZZA Domenica) are collaborators in Willa Jean, a southern bakery cafe that adds a modern and elegant touch to the iconic, southern food we all know and love.

Willa Jean is the perfect spot to grab a coffee and breakfast pastry to-go, or to enjoy a relaxed meal with friends and family. The bakery serves breakfast, lunch and dinner, which allows the two pastry chefs to show their savory sides. The lunch and dinner menus are organized by “snacks,” “tartines/sandwiches,” “salads + soup,” “hot plates,” and “extra stuff,” offering customers the choice to order a selection of small plates or a single, heartier dish. The duo place a strong emphasis on the coffee program and are delighted to bring Intelligentsia Coffee back to New Orleans. For those looking to imbibe, Willa Jean serves boozy slushies, as well as tea- and coffee-inspired craft cocktails.



Besh Steak at Harrah’s New Orleans is a playful spin on the traditional steakhouse. It melds Chef John Besh's devotion to local Louisiana ingredients and techniques with traditional steakhouse menu items. Wine and spirits are also an integral part of the dining experience at Besh Steak, with hand-selected cellar choices to accompany each dish.


Chefs John Besh and Brian Landry grew up fishing on Lake Borgne, the epicenter of coastal cuisine in Louisiana. Their shared passion for Louisiana seafood brought them together to create Borgne, a celebration of coastal Louisiana with a touch of Isleño influence. Borgne is a gathering place for locals and visitors alike, a CBD lunch spot, a quick bite before the game and a casual setting for a delicious dinner with friends. Borgne’s signature dishes include shrimp toast rissoles, oyster spaghetti and seafood stuffed flounder.

“When people ask where in New Orleans to go for great local seafood, I want the answer to be Borgne.” 
Brian Landry, Executive Chef

Pigeon & Prince

Pigeon & Prince, the Besh Restaurant Group's private events venue, features a farm driven menu with dishes that highlight local, seasonal ingredients. The name is in honor of the space’s previous incarnations as a bedsit for visiting royals and a home for carrier pigeons. Pigeon & Prince offers a unique variety of private dining spaces that are sure to meet the needs of your special event.


The Uptown spin off of Chef Alon Shaya’s popular downtown restaurant, PIZZA domenica serves pizza made in a wood-burning oven accompanied by antipasti, crostini and salads. With a custom made oven shipped from Italy and Chef Alon Shaya’s creative culinary style, PIZZA domenica offers specialty, gourmet pizzas with a unique mix of toppings. The atmosphere is casual, fun and lively. The bar features American and local craft beers, specialty brews, craft cocktails, and pitchers of specialty house cocktails.


Johnny Sánchez is a smart, chic and authentic restaurant that embodies the warmth of traditional Mexican cooking, and the fun and genuine hospitality that defines New Orleans. It bridges traditional Mexican food with a cutting-edge, modern approach to dining that utilizes the very best ingredients. 

Serious food in a fun environment is the name of the game. Stepping through the door will bring guests out of their everyday routine and into an inspired atmosphere reminiscent of Mexico City.


Shaya is an innovative restaurant with a warm and welcoming approach to dining, inspired by Chef Alon Shaya’s Israeli upbringing. Chef Alon sees modern Israeli food as a grand mosaic, drawing influence from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The menu at Shaya reflects the ongoing evolution of Israeli food, while celebrating the abundance found in Louisiana, fostered by Alon’s close relationships with local farmers. Similar to Alon’s other establishments, the wood-fire oven is central to the menu development and the dining experience, and guests are able to start their meal with a basket of warm, wood-fired pita.