John Besh grew up in South Louisiana. His six acclaimed restaurants (August, Besh Steak, Lüke, La Provence, American Sector and Domenica) are a testimony to the preservation and promotion of local ingredients and techniques, dashed with fearless reinvention.

Morning

“Begin with a couple eggs, grits and a side of praline bacon for less than 10 bucks at Elizabeth’s, a little joint in the Bywater. The praline bacon alone is worth the trip. They’ve been doing it for years.”

Afternoon

“Three-piece fried chicken at Willie Mae’s Scotch House with one side and a house salad for US$10. That’s in the Tremé neighbourhood. The side? Go with smothered white beans over rice. [This is] probably the best fried chicken in a restaurant in America. The crust is paper-thin and ultra-crispy. It’s a secret recipe that’s been in the family for many generations. It’s now operated by Willie Mae’s great-granddaughter.” 

Dinner

“Dong Phuong Oriental Bakery, Inc. does a great bánh mì [Vietnamese sub]. I recommend the No. 4 or No. 14 (US$2.85). There’s a great correlation between the colonial-style Vietnamese and French in New Orleans.”