Borgne Restaurant Chef John Besh New Orleans

Borgne New Orleans Restaurant

Chef John Besh (@ChefJohnBesh) and Executive Chef Brian Landry (@ChefBrianLandry) serve up memories of summer fishing at Lake Borgne at Borgne New Orleans while they feature coastal Louisana Seafood on 80% of their menu items.  Excited to try after enjoying Besh’s Luke San Antonio frequently as Chef Johnny Russ has most recently taken the Executive Chef helm, when I found out we were going to be celebrating our anniversary in NOLA, I knew the trip would not be complete without a visit to at least one of his notable restaurants (i.e. August, Domenica, etc.)

When offered the opportunity to enjoy Borgne, we of course jumped at the chance.  Nestled in the Hyatt Regency New Orleans, this restaurant is conveniently located in the sports and entertainment district of NOLA as it is LITERALLY adjacent to the Mercedes-Benz Superdome.  The diverse menu is perfect for a quick snack before a game or a bright and open meal with friends.  We took a pedicab from the farmers market and enjoyed the quick ride and scenery.

Do not leave this restaurant without saving room for dessert and ordering the “Hendrick’s Frozen Cucumber Gimlet” which cleverly paired local, fresh melons with lime fizz (as bubbly as pop rocks) for an incredibly refreshing finish to a fabulous, farm (coast) fresh meal.  Check out the pictures in the album for more details of our meal and their lunch specials and dinner menu here.

And like Luke San Antonio, their happy hour specials are a great win!  Offered every day, 3pm to 6pm with $5 daily tapas specials, half price beer, wines by the glass, and well cocktails.  (I’ve never had a cocktail at a Besh restaurant that didn’t make me love him more!)



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