One of the main themes in the menu at Lüke involves the flavors of Alsace. Nothing could capture that better than this dish. Every part of it is made in house, including the choucroute (the northeastern French answer to sauerkraut) and the sausages. The pork belly comes from the Mangalitsa pigs Chef John Besh raises on the North Shore. This is a cool-weather dish traditionally, but we eat plenty of dishes heavier than this in the summer.
Lüke. CBD: 333 St Charles Ave. 504-378-2840.
We find this dish to be among the 500 best in New Orleans area restaurants.