"Late August has the components of an excellent restaurant. A fun space with a killer playlist and creative takes on classic Southern dishes—like the citrus pork confit that reminds us of the stew we share with friends during New Year's. But when it comes to execution, eating at this Midtown spot is a game of chance—you might get a success story, or you might get an experience that has all of the right ingredients but leaves you underwhelmed. photo credit: Quit Nguyen photo credit: Rebekah Flores photo credit: Quit Nguyen photo credit: Quit Nguyen On the best nights at Late August, you’ll be served well-tailored dishes, like mole-covered chicken wings to the backdrop of Stevie Wonder’s greatest hits. Or a gumbo where its roux’s color can only be achieved by steeping in a pot that’s been passed down through generations. But on other occasions, the cabrito stew arrives like it left its flavor back in the kitchen. The rice pudding brûlée will have more of a crunch from undercooked grains than cornbread crumble. And the dining room covered in tranquil shades of blue will be uncomfortably empty. The hits and misses from the food seem to come at random. And even though the dining space has a laid-back energy, it doesn't always make up for the gambling that eating here requires. For a more consistent Southern dining experience, go to its sister restaurant Lucille’s. Food Rundown photo credit: Quit Nguyen Smoked Drumettes The chicken drumettes have enough smokiness to qualify for our BBQ guide. Plus, the mole gives them a hint of heat that leaves us reaching for a mojito to cool down. This dish is worth the gamble. photo credit: Quit Nguyen Citrus Pork Confit This appetizer functions like a deconstructed crispy pork sandwich, and the delicate masa cakes and a swipe of mashed refried black-eyed peas balance the crackling shreds of meat. Gumbo This bowl of gumbo is devoted to andouille sausage, spiced chorizo, and delicate vegetables. The remaining free space goes to fluffy white rice meant to soak up the dense brown roux and keep the heat at bay long enough for you to fish out all of the nopales added to the dish. photo credit: Quit Nguyen LA BBQ Seafood At its best, pieces of glazed shrimp and octopus are served on a bed of puffed fry bread that captures any runoff from the seafood resting on top. photo credit: Quit Nguyen Cabrito Stew Spoon up every drop of broth using the rice infused with the flavor of collard greens. And when the heat makes it into the dish, it’s eye-watering, but it encourages us to leave no grain (or strip of pork) behind in this dish. photo credit: Quit Nguyen Rice Pudding Brûlée Cracking through a sheet of caramelized sugar into bouncy rice and cornbread crumbles that taste candied is our favorite way to end a meal here. But sometimes the rice is not fully cooked, resulting in a texture that’s more sandy than pillowy." - Gianni Greene
