As we wend our way through Europe via the New Orleans culinary scene, we arrive in Deutschland (but with a Creole bent). Luke is certainly known for classic local favorites served from sun-up to past sun-down seven days a week, but the German influence is noteworthy. German people emigrated to New Orleans as early as 1721 and have been instrumental in building up the city into what it is today. Their legacy in the contemporary culinary landscape is not as prominent as the contributions of French or African cultures, but it should be. Luke is a prime example of that.
Luke was packed at 5 PM on Friday with those getting off of work, getting ready to head to their nightly activities, or just coming here for a lively meal. Daily newspapers hung on racks between sections showcase the restaurant's commitment to serving people before they head into the office. I feel this amenity encourages you to remember you're a part of a community.
The happy hour specials surely had something to do with this bustling crowd. Half-price signature cocktails, hot fries with Crystal Hot Sauce aioli, and single fresh raw oysters for $1.50 is definitely my thing. Paired with my spicy-dipped fries and an amuse-bouche raw oyster that was the perfect balance of salt and sea, the Kill the Headlights cocktail was a powerhouse of flavor: deep, earthy spice from the turmeric-infused vodka, punch from the Aperol, and Angostura's herbal zing.
Luke is one of the few places in the city to enjoy Flammenkuchen (the only other place that I know has it regularly is the German cultural center Deutsches Haus). The gorgeous Alsatian onion tarte is exceptionally melty with an envy-inducing Emmenthaler cheese pull. Your table neighbors will stare. What appears to be sausage is actually well cooked bacon that is very thick cut. I chose to add lump blue crab meat for that local edge, and the tender meat perfectly complemented the softer cheese and pastry flavor (the exception to the nuanced flavors is the sharper, smokey bacon).
The Crispy Pork Schnitzel is certainly large enough to be shared or enjoyed a second day. The plate-filling piece of pork with a glittering of cheese and herbs has been pounded so nicely thin that the breading really does have a light, yet satisfying crunch to it. When you squeeze some of the charred lemon juice on it, the flavor really shines. This dish has the option of being served with braised lima beans, haricot vert, and heirloom tomato atop it or on the side. Of course, these veggies are excellent on their own, and you may lose too much crispy breading by layering them atop the schnitzel. I chose the beans and tomato on the side for this reason. You're free to double up on pork and beans in one bite, though, for a whole new flavor expression.
While beer is a sensible option for this German fare (and there may have been one present), I wanted something more refreshing for the day's heat. A door#three cocktail with vodka, fruity pomegranate, and cooling lime and mint did the trick.
Who could resist a homey warm dessert to end with? The Warm Peach Kuchen is German at its base with a chewy, thick pie-like pastry encrusted with almond and oat crumb that held delicious hot peach filling. Adjacent was a decadent dollop of whipped creme fraiche as the vessel for fresh slices of peach dusted with edible flower petals for color. The entire confection had a sophisticated hint of earl grey tea which has become one of my favorite food and drink flavors in the last two years. The distinct black tea flavor makes everything seem more elevated. Earl grey tea juxtaposed with this downhome peach pie is an unforgettable treat.
Speaking of unforgettable, the Black Velvet (if you please) cocktail is the perfect after-dinner take on an espresso martini made unique with Maraska walnut liqueur and creme de cacao. Though it would probably complement the Chocolate Doberge Cake dessert better, it still had just enough jolt to end this lovely meal at Luke.
Luke in the CBD is one of the few gourmet restaurants that can be enjoyed for every meal from a sunny breakfast to a late-night feast.
