Saturday night, we took a lengthier walk to Lüke, a John Besh restaurant, on St. Charles Ave. in the Central Business District. On our way there, we were greeted by the first Second Line Parade we’d encounter during our stay, now a staple of traditional New Orleans weddings. It signifies the start of a new beginning of life for the bride and groom, although historically it has been called “the quintessential New Orleans art form – a jazz funeral without a body.”
After admiring the most romantic event to spontaneously occur in front of us, we finally arrived at the grub haven to refuel. To start,the pâté of Louisiana Rabbit & Chicken Livers to share…
For Evan, Lüke Burger, Allan Benton’s bacon, caramelized onions, tomatoes, Emmenthaler cheese with house-made fries, and for me, Ragout of Two Run Farms Lamb, house-made bucatini, Espelette, and mint…
Since we were still full from every meal we ate since arriving, doggy bags were a necessity after this carbohydrate-packed chow.
Katherine Rodriguez 
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