Some of August's popular specialties include wild pheasant and rabbit with sage and morel mushrooms, seared bass and shrimp- and lobster-stuffed piquillo peppers. The foie gras appetizer is the rave of the town, while the reasonably sized entrees always leave room for dessert. The wine list includes an impressive 250 bottles, some of which can be quite expensive. Chef John Besh combines everything to make this restaurant a unique CBD stop!
*John Besh won the James Beard Award for Best Chef: Southeast (2006) for his cuisine at Restaurant August.