Herbsaint

Chef Donald Link’s Herbsaint Bar and Restaurant, established in 2000 on historic St. Charles Avenue, is the flagship of the Link Restaurant Group and a longtime New Orleans dining landmark. Honors include a James Beard Award (Best Chef: South, 2007), Times-Picayune 10 Best since 2003, recognition by Eater National among "The Best Restaurants in America," inclusion in Nation’s Restaurant News’ Fine Dining Hall of Fame and Gourmet Magazine Top 50. Herbsaint presents an intimate, hospitality-driven dining room with a lively bar, a weather-permitting patio for walk-ins and a semi-private dining room for special gatherings; the vibe is classic New Orleans—refined yet welcoming. The kitchen cultivates close relationships with local farmers and fishermen to produce contemporary, seasonal French-Southern cuisine with elements of rustic Italian cooking. Its philosophy centers on seasonality, sustainability and regional sourcing, featuring local produce and sustainably sourced seafood and meats; the menu pairs with an eclectic, carefully chosen wine list and a wine program favoring balanced wines that express a sense of place and often sources from small or sustainably minded producers. Chef de Cuisine Tyler Spreen oversees the kitchen. Specialties include dark roux gumbo, duck confit with dirty rice and citrus gastrique, and seasonal French-Southern dishes with rustic Italian influence.