Luke - New Orleans | TigerDroppings.com

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BeeFense5
New Orleans Pelicans Fan
Kenna
Member since Jul 2010
17012 posts

Luke - New Orleans


I'm going there for dinner tonight. I haven't been before. Any suggestions on what to get or reviews? Thanks






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PBeard
Penn Fan
Look on the Brightside
Member since Oct 2007
5549 posts

re: Luke - New Orleans


Charcuterie
Burger
Shrimp n grits/ gumbo
Mussels






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threeputt
Notre Dame Fan
God's Country
Member since Sep 2008
21743 posts

re: Luke - New Orleans


I enjoy it a lot. It gets a bad rap on here so dont let that sway you

I always seem to get seafood there. Oysters are good






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Oenophile Brah
LSU Fan
The Edge of Sanity
Member since Jan 2013
4939 posts

re: Luke - New Orleans


quote:

It gets a bad rap on here

Does it? People usually are very complimentary to the Besh Restaurants. If any, Borgne is the least heralded one.

I agree though, excellent place. All there Charcuterie is top notch. I always order at least one of the pate's(rabbit and chicken liver). People always rave about the burger. I haven't had but it looks damn good.






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geauxtigers87
USA Fan
NOLA
Member since Mar 2011
6945 posts

re: Luke - New Orleans


duck and rabbit pate, thank me later





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BeeFense5
New Orleans Pelicans Fan
Kenna
Member since Jul 2010
17012 posts

re: Luke - New Orleans


Thanks for the suggestions


This post was edited on 4/23 at 12:49 pm


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threeputt
Notre Dame Fan
God's Country
Member since Sep 2008
21743 posts

re: Luke - New Orleans


quote:

Does it?


Yeah. People bitch about the service .. I have never had a bad meal or bad service there and I'm thereat least once a month.



This post was edited on 4/23 at 12:57 pm


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Day Wisher
LSU Fan
New Orleans
Member since Sep 2010
159 posts

re: Luke - New Orleans


Only been once but the service was solid. Had pate, charcuterie, and a monolithic seafood tower. Enjoyed everything.







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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26180 posts

re: Luke - New Orleans


Been once...good food and service, even though the waiter was an ole piss grad.





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rutiger
Rutgers Fan
purgatory
Member since Jun 2007
16120 posts
 Online 

re: Luke - New Orleans


quote:

duck and rabbit pate, thank me later


so good.






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Bear Is Dead
LSU Fan
Monroe
Member since Nov 2007
3579 posts

re: Luke - New Orleans


Pretty much everything under the charcuterie (sp?)
Good oyster selection
Dont knock it but just the plain jane boiled shrimp are on point.
Fois gras app is great if they have it.






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BeeFense5
New Orleans Pelicans Fan
Kenna
Member since Jul 2010
17012 posts

re: Luke - New Orleans


I feel like I want to get 20 different things now.





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nikinik
LSU Fan
Mid City
Member since Jan 2009
5428 posts

re: Luke - New Orleans


quote:

People bitch about the service.


I was one of those people. One bad incident after another. A new manager was brought in about a year ago and he turned everything around. I've had nothing but great experiences since, and I haven't heard any bad service reports since then.






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nikinik
LSU Fan
Mid City
Member since Jan 2009
5428 posts

re: Luke - New Orleans


quote:

People bitch about the service.


I was one of those people. One bad incident after another. A new manager was brought in about a year ago and he turned everything around. I've had nothing but great experiences since, and I haven't heard any bad service reports since then.






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webstew
LSU Fan
B-city
Member since May 2009
572 posts

re: Luke - New Orleans


Liked the rabbit/chicken liver pate and the mussels.





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CE Tiger
New Orleans Saints Fan
Metairie
Member since Jan 2008
30699 posts

re: Luke - New Orleans


Bring in a nice bottle of wine with you Be sh restaurants have a no corkage fee





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337tigergirl
LSU Fan
Houston
Member since Jan 2012
5964 posts

re: Luke - New Orleans


charcuterie
onion tart






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Fratastic423
LSU Fan
Baton Rouge
Member since Feb 2007
5088 posts

re: Luke - New Orleans


I went on Sunday and the food was great. Service was not up to the standard I kind of expected but its not like it was BAD or anything. Just small things that annoyed me. For instance we got the boudin noir as a starter and I left my dirty knife and fork on the plate when we were finished. The waiter came and pulled the plate away but just put the visibly dirty silverware directly on the table. Also, I finished my beer, guy asked if I wanted another, declined, left empty glass on table and walked away. Once we finished both the appetizer and main course, waiter told same stupid joke about us not liking it and if we wanted him to complain to the chef.
Like I said, nothing to really complain about but when someone said something about the service in this thread it reminded me about it. Food was great and not terribly expensive at all, which was unexpected. I got the shrimp and grits but after seeing a burger pass by had a little buyers remorse. Wife had the crab omelette which she liked.






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JR Hamilsbach
Member since Oct 2010
557 posts

re: Luke - New Orleans


I was there two weeks ago and really enjoyed the raw oysters. I got a half dozen of those, the burger, which was delicious, and a few beers and cocktails and thoroughly enjoyed myself.





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LouisianaLady
USA Fan
Baton Rouge, LA
Member since Mar 2009
54808 posts

re: Luke - New Orleans


quote:

not terribly expensive at all, which was unexpected


Well Luke is a casual restaurant. So it really becomes blurry as to what is proper service. You would probably find it annoying for an upscale restaurant to ask you to keep your dirty silverware for entrees/dessert/etc.. but you'd be shocked if a place like Sammy's took your silverware (even unused) away like a nice restaurant does. Luke isn't podunk like Sammy's.. but it's certainly considered a casual restaurant in New Orleans. Shorts are even accepted.

Not to by any means defend your poor service, but it sounds like your server as a general person was just awkward and doesn't think about what he's doing when you're referencing the bad joke and beer glass situation. I will never understand why restaurants hire people like that/don't train them better.

I went through a 2-3 week period where I was "test running" at work to be hired. And if I didn't do well with the customers, I would have been let go. We still do that with new hires. More restaurants should do it.






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