Luke is a Creole-inspired Brasserie located in the heart of New Orleans’ Central Business District on world-famous St. Charles Avenue, steps from the French Quarter neighborhood. A lively atmosphere surrounds the raw bar offering the freshest seafood and oysters procured daily from the Gulf of Mexico. Chef Erick Loos is at the helm of the kitchen featuring dishes that highlight local purveyors and farmers’ market ingredients. Behind the bar, a selection of bartender-created specialty cocktails are offered among a carefully-curated list of wines from throughout the world and locally crafted brews.
Erick Loos IV
Erick is currently the Executive Chef of Luke Restaurant showing homage to the grand old Franco-German brasseries that once reigned in New Orleans. Since opening in 2007, Luke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times Picayune, which applauded Luke for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appetite."
Erick has also been at the helm of BRG catering projects such as Pigeon & Prince, BRG Hospitality's private events venue, featuring a farm driven menu with dishes that highlight local, seasonal ingredients. The name is in honor of the space’s previous incarnations as a bedsit for visiting royals and a home for carrier pigeons. Erick has orchestrated meals for heads of state, lunches with first ladies, weddings and other functions both large and small with professionalism and poise.