Welcome to the Lunaverse

Lake Charles Chef Dave Evans can’t help himself. He is driven to express himself, and food is an area of his expertise. Evans has grown the Lunaverse — the restaurant, nonprofit organization and culture Evans has developed — with the opening of Augustine restaurant located in historic downtown Lake Charles. Since he opened Luna Bar and Grill in 2004, Evans has been on a quest to create dishes that are flavorful, appealing to the eyes and that pay homage to the farthest end of Southwest Louisiana’s trippy Anglo, African, Cajun, Creole, Mediterranean, blue-collar, outdoors, outlaw and cowboy cultural influences.

Augustine is a more nuanced and manicured addition to the city’s diverse culinary scene that ranges from rice- and gravy-based plate lunches to steakhouses inside the city’s casino resorts.

“This restaurant gives me the opportunity to serve a different type of palate. All my dreams of food, along with ideas and concepts and things to tinker with, are showcased in this restaurant,” Evans said.

He admits the restaurant is a little upscale but is fine with that.

“I’ve traveled and eaten in a lot of different places. I was searching for something. I wanted to know what is good out there. I wanted to know what inspires on the plate. It is easy not to be inspired when you do something a long time,” he said.

As Evans prepared to open Augustine — which is named after his mother — he found a person who he could collaborate and create with: 26-year-old Eric McCree.

McCree is a lifelong resident of Lake Charles. His interest in being a professional chef was piqued by his mother, grandmother and a family friend.

As a result, McCree entered the Calcasieu Parish School Board’s culinary program at a vocational teaching facility. Upon graduation, McCree was accepted into Johnson & Wales University-North Miami.

McCree specialized in baking at school,  but when Evans offered him a chance to run a kitchen, McCree could not turn it down.

McCree is proud of the shrimp Rockefeller stuffed mushrooms which are made using button mushrooms, Parmigiano, pickled red onion and garlic-herb compound butter.

Another dish that he and Evans love to serve is the butter-poached salmon. The fish is cooked in an herb butter and served with saffron risotto.

McCree also gets to showcase his baking skills. Breads and desserts are his domain.

Since Augustine opened, he has featured two seasonal trifles.

Earlier this year, McCree prepared a lemon berry trifle with mixed berry compote, lemon curd, pastry cream, lemon pound cake and whipped cream.

During the fall and winter season, he is featuring a chocolate cherry trifle with saffron cardamom, chocolate cake, chocolate mousse, chocolate granita, whipped cream and cherry compote.

“I am so happy to be here and show what I can do as a chef, and Dave has given me an opportunity to grow in the Lunaverse,” McCree said. “I am happy to be in my hometown to share good food and flavors with the public.”

TRY THIS

Ruby Roasted Mélange

Evans and McCree love to experiment with different veggies and produce. This medley is a masterpiece. The salad consists of candied pecans, fried burrata, pickled red onion, arugula and raspberry vinaigrette.

Beef Carpaccio

Raw beef, citrus- herb arugula, cured egg yolk, fried capers, Parmigiano and truffle oil. This is the type of appetizer that foodies will recall years later when they are telling stories about wonderful dinners.

Panko Crusted Eggplant

Here is an example of the deliciousness that can happen when international flavors are used by skilled kitchen wizards. The fried eggplant is presented with harissa, tahini yogurt and daqqa seasoning. This entrée is amazing.

Augustine
949 Ryan St., Lake Charles
337-990-5826
augustine.com
@augustinerestaurantlc