Fresh Daily
Luke is a Creole-inspired Brasserie 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, which offers the freshest seafood and oysters procured daily from the Gulf of Mexico. Chef Erick Loos is at the kitchen's helm, featuring dishes highlighting local purveyors and farmers’ market ingredients. Behind the bar, a selection of bartender-created specialty cocktails is 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, who is 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 honors 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 large and small functions, with professionalism and poise.
executive chef
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