Luke — Restaurant in New Orleans

On St. Charles Avenue, where streetcars rumble past centuries of architectural ambition, Luke occupies prime real estate that announces serious culinary intentions. This Creole-inspired brasserie carries the complex legacy of New Orleans dining royalty—a restaurant born from celebrity chef John Besh's empire-building vision, now navigating post-scandal reinvention with stubborn grace.

Luke emerged in 2007 during Besh's golden era as part of a dining dynasty encompassing nine establishments. The James Beard Award winner conceived Luke as a Franco-German brasserie capturing European café culture within American parameters. The 2017 sexual harassment scandal that toppled Besh created institutional reckoning reverberating through every restaurant bearing his influence. While Besh retained ownership, operational control shifted to new leadership rebuilding workplace culture from the foundation.

The restaurant survived this transition under Executive Chef Corey Sharp's direction—a Michigan native who spent twelve years absorbing New Orleans' culinary traditions while maintaining farm-to-table sensibilities. Luke evolved into something more democratically accessible than its founder's celebrity suggested.

Floor-to-ceiling windows frame constant St. Charles Avenue theater while the raw bar serves as functional workspace and theatrical stage. Servers in pristine white uniforms navigate marble surfaces and copper fixtures, creating atmosphere that feels simultaneously historic and contemporary—calculated timelessness that successful brasseries require.

Happy hour operates daily 3-6 PM with pricing that transforms Luke from special-occasion destination into neighborhood gathering spot. Gulf oysters arrive at $1.50 each—rates acknowledging local competition while maintaining quality standards. Half-dozen fried oysters cost $12, accompanied by half-priced specialty cocktails, wines by the glass, draft beer, and well cocktails. This democratic approach reflects industry recognition that exclusive pricing no longer sustains casual dining.

The oyster program showcases Gulf Coast sourcing with daily procurement devotion. Shuckers work beneath customers' watchful eyes, their rhythmic shell-cracking providing percussion to conversations spanning business meetings, tourist discoveries, and local ritual. The bivalves arrive with sweet salinity distinguishing Louisiana waters from coastal competitors—terroir as recognizable as any wine region's signature.

Sharp's approach emphasizes seasonal sourcing and local purveyors while respecting French-influenced techniques that built the city's reputation. Service reflects institutional knowledge surviving management transitions. Staff demonstrate encyclopedic oyster familiarity, guiding newcomers through selections with genuine hospitality rather than calculated performance.

Luke's atmosphere exists in peculiar New Orleans space where formality and accessibility coexist without contradiction. The dining room accommodates flip-flop casual and dinner-jacket formal with equal comfort—flexibility reflecting the city's democratic approach to social hierarchies. Location steps from the French Quarter attracts tourist traffic, yet servers maintain professional standards accommodating both curious visitors and demanding locals.

The restaurant faces contemporary challenges extending beyond its founder's troubled legacy. Competition from newer establishments tests customer loyalty, while rising operational costs pressure once-secure profit margins. Recent reviews suggest inconsistent service quality and pricing criticism—warning signs that success requires constant vigilance.

Yet Luke's survival through scandal and subsequent reinvention demonstrates resilience mirroring New Orleans' own renewal capacity. The restaurant operates under "post-celebrity" management—leadership focused on operational excellence rather than personality-driven marketing. This approach may lack original star power but offers potentially more valuable...

This was by far one of the worst restaurants we have been to in a long time. I don’t know what is the issue with most of the staff, but they literally should not be working there. The two hostesses at the front we’re not only rude, but condescending to guests who were trying to walk in and make a reservation. I thought at first they both had RBF, but they most certainly just hated their jobs and wanted to make sure everyone coming in was just as miserable. I figured it would get better once we were seated however Devin was disinterested in answering our questions about the food. When I asked about drinks and tried to ask questions he barely answered, he stared at the ceiling, and seems super annoyed we didn’t know the details of the food and drinks. He avoided us many times when we tried to ask for more water, I gave up on even getting a drink here. They was a nice server with a mullet, when he would walk by, I would ask him for things (water, questions about the menu etc).

Devin finally came back to clear the table because clearly he wanted to go home. When he wasn’t standing with the two hostess in the front talk and laughing around he went and stood in the corner wrapping silverware. He never checked on us once. He dropped off the check without saying anything and went back to the hostesses and then the silverware, when he finally noticed us staring at him, he sent over the other server because clearly he couldn’t be bothered to come over and ask us if something was wrong. I informed the server the check we were given was not ours, and I asked him to please correct this. He promptly did and apologized. I informed him he did nothing wrong and I thanked him for helping us when our server didn’t. If you don’t like the service industry l, you probably shouldn’t work in it.

We went to this restaurant because my in laws dine here every time they are in town and they take their colleagues and huge groups spending thousands every time. After this experience, I’m sure they will not attend either because this is not a place you want to wine and dine your guest no matter how good the food.

On to the food, the scallops appetizer was really tasty but not worth the price for what we received. The Brussels sprouts are absolutely amazing, I just wish the ones at the bottom weren’t soaked in honey, they became a bit too sweet. I had the swordfish and it was cooked to perfection, I would highly recommend this dish. If it was solely based on food this place would have a 4/5, but because of the customer service aspect I’m rating it 2/5. We will not be recommending this restaurants to others, but if you do want to try the food I say you do take out because you will not have to deal with the dirty looks and the horrible service. I can only speak to the 4 people we had an interaction with, so if the other servers are fantastic, I can’t speak to that. The gentleman with the mullet was the only one who was nice and polite and helped us when we needed anything.

I have added photos of the food and...

Honestly just wow. We were absolutely blown away by this place. We got in around 5:45pm they told us they can seat us now but they have a reservation coming up at that table and we’d have to be gone by 7:15. Challenge accepted. We started with the fried oysters and they were perfect. Perfectly crispy, the sauce they were served with was a perfect addition to the flavors of the oysters. Wow. Next was the LA Hot Buttered Crawfish Bread (first picture) and when I tell you this might have been one of the single best appetizers I have ever had in my life, I am not being sarcastic. This appetizer literally enchanted us with the incredible sauce, tasty crawfish and every bite was melting in our mouths to reach a heightened state of enchantment. This appetizer has changed my idea on what food can be like. Not just eating to fill my stomach but an experience to elevate my mood, mind and soul. Although it’s hard to move on we also had a cup of the gumbo and albeit different than most gumbos I’ve had it had the same excellence as the bread. Thoroughly impressed by the appetizers experience and we haven’t even touched the entrees yet. For entrees we got the Shrimp and Grits, and the Crawfish & Cavatelli (second picture). Now our entire bodies are already floating above the tables from the appetizers, while we think “how much better can this get?” Then the entrees came out as we slowly sink back into our chairs from the ceiling. Me and my girlfriend are sharers so both had both of the entrees, and these entranced us while we shared each others food. The cavatelli, amazing, longer than usual cavatelli which meant more room for the delicious sauce on every bite of pasta and melting in your mouth, the shrimp and grits, unforgettably flavorful, shrimp with cheesy, slightly spicy grits. Simple, yet just as amazing. We then had the bright idea to have a bite of each mixed together and it even more so heightened the experience as the flavors merged so well together. Unfortunately we couldn’t entertain dessert as we were completely stuffed to the gills. Yet I’m sure it would’ve been similar in the incredible experience. We left by 6:45, plenty of time for their reservation showcasing the high class of service we received from the staff here. Prompt, attentive, yet not overbearing or too much. All around I’d HIGHLY recommend this place and will 1000% be coming back while...