AUGUSTINE: Dave Evans Embraces Upscale Dining

by Kerri Cooke

If you’ve recently passed by the Phoenix Building where the old 1910 was located, you will see a small sign with a rose motif announcing new restaurant Augustine. The brainchild of Dave Evans, who has had great success with Luna Bar & Grill downtown for 21 years and opened Luna Bar & Grill South three years ago, is continuing a long family legacy of restauratership.

Evans’ mother, Rose Lucienne Augustine Guincestre, who the restaurant is named after, was originally from France and immigrated to the United States without completing her full education or being able to speak English. Rather than explain her French name to locals, she became simply known as “Pat.” Pat became a staple in dining culture, opening La Normandy Lounge, Dave’s Oyster House and Miss Pat’s Pub & Deli over the course of her 30-plus year career.

Augustine, originally dubbed Timothy’s after Evans and his late father, transformed during the development of the brand after Pat died a year and a half ago. “The reason I’m in the restaurant business is her. She was self-taught and so am I,” Evans says.

The whole concept for the upscale dining establishment was the result of Evans journaling over a six-to-eight-year period. He jotted down concepts or types of food he would like to see in a new restaurant and adapted ideas inspirated by restaurants he and his wife, Nanette, visited while traveling.

Evans explains the process of conjuring up Augustine was an act of creativity. It was a result of daydreams. “This is out of joy,” Evans says as he gestures at the room around him.
While Evans explored opportunities of investing in real estate and opening a restaurant in another location, those plans fell through, and he found the golden opportunity when the owners of the Phoenix Building reached out to him due to a vacancy. It was perfect timing for Evans, as he explains that Luna now works as its own well-manned ship without much need for him to be physically present. Describing himself as a “busy-minded person,” Evans realized he had found the perfect location for Augustine without the need for a significant amount of investment. Since the previous business had also been a restaurant, Evans already had the kitchen and amenities he needed to get started.

With shimmering wall sconces, purple walls, deep velvet eggplant curtains and wooden tables, Augustine exudes a romantic atmosphere. Nanette Evans and Destiny Gschwend, the latter with DG Curated, designed the space to feel elegant and inviting. The décor is further enhanced by an instrumental jazz playlist.

“We need more dining spots in Lake Charles that bring you somewhere else . . . that help you escape from daily tasks,” Evans says. “When my wife and I travel, we try to find James Beard and Michelin star restaurants to see what they do differently. Our visits to New Orleans are full of lunch and dinner reservations. I tried to apply all of the restaurant and food knowledge that I could to Augustine.”

With Chef Eric McCree, who previously worked for Luna, on board, the duo has created a menu complete with food pairings you won’t find anywhere else in SWLA. Delectable appetizers include Blue Crab Spaghetti with jumbo blue crab, lemon dill crème-beurre blanc and salmon roe. An example of an entree is Augustine’s Duck Breast with blackberry gastrique and duck confit potatoes. “We utilize fresh ingredients and created a menu based on different regions and flavors,” Evans says. “I thought of what I want on a menu. I want guests to feel a classy, romantic dinner awaits them. We also have a wonderful wine and cocktail list.”

Local mixologist Jason Davis is head bartender for Augustine and responsible for all cocktails, including Augustine’s take on the old fashioned with 1792 Bourbon, black tea syrup and bitters or Fig Sazerac made with Martell Blue Swift Cognac, Sazerac Rye, fig syrup, bitters and absinthe rinse, among others. Davis also selects the variety of spirits on the champagne and wine menus such as specific cabernets, pinot noirs, chardonnays, sauvignon blancs and other classics.
Augustine features different menus for lunch and dinner service.