Lüke

The po'boy bread came from German bakers. So did the corner grocery. John Besh built Lüke around that invisible tradition — the German immigrant influence on New Orleans food that shaped the city's working-class table and then disappeared from the story. The menu at this German-Creole brasserie makes the case in charcuterie and raw bar, in sausages made in-house, in a dining room that feels like it was lifted from a European brasserie and set down in the old Barnett building on St. Charles Avenue under twenty-foot ceilings. German immigrants rarely get credit for what they gave New Orleans. Lüke puts that lineage on the plate. Open for lunch and dinner in the CBD.