Besh Steakhouse

Besh Steakhouse

Executive Chef John Besh awes visitors with his extensive menu and diverse list of hand-selected wines, deep on established French and California wineries and emerging regions like Austria.

“ ‘This summer broke a long dry spell for big-deal new restaurant openings'… Already a huge hit is Besh Steakhouse.” ~ Bon Appetit, October 2003

“Besh is dealing serious steaks and refined compliments like foie gras, Louisiana oysters and rare ahi tuna in the 150 seat restaurant.” ~ New Orleans Gourmet, Fall 2003

“All modern steakhouses of any merit are forums for conspicuous consumption, but Besh's ups the ante.” ~ The Times Picayune, September 2003

“The Besh Steakhouse is an odds-on favorite to make Harrah's New Orleans Casino a new destination for foodies.” ~New Orleans Homes & Lifestyles, October 2003

Awards

Executive Chef John Besh with accolades stretching across the table

• Named one of Food and Wine magazine's “Top 10 Best New Chefs in America”
• New Orleans magazine's “Best New Chef” (1998)
• The James Beard Foundation in NYC declared Besh as "a rising star of American Cuisine" (June, 2002)
• Most recently, The James Beard Foundation invited The Besh Steakhouse to participate in the "Great Regional Chefs of America" series (1/24/04), an honor as prestigious as culinary tributes go.
• His restaurants have been featured and have received awards from Gourmet, Travel & Leisure, Conde Nast Traveler, Nation's Restaurant News, Wine Spectator, Food & Wine, Southern Living, House Beautiful, The Wall Street Journal the New York Times and Bon Appetit.
• Has worked at prestigious establishments such as Maxim's in New York, The Windsor Court's Grill Room in New Orleans, The Cinnamon Tree in Baltimore and a number of others throughout Europe
• A graduate of the Culinary Institute of America
• The distinguished John Apple of the New York Times raved of John's food, "It's revelatory."
• Land's End, a popular casual clothing manufacturer, called on John as an established chef and Southerner to model for the Spring of 2000 issue