Cuisine:

• French
• American
• Contemporary

Herbsaint Description:
Though his restaurant Cochon has garnered greater attention outside New Orleans, chef Donald Link made his name and still adds to the ranks of his local following of fans at his original operation, Herbsaint. A casually elegant setting equally appropriate for business lunches or engagement dinners sets the scene for cuisine informed by consistent freshness, an admirable restraint and lots of creativity. Many of Link's dishes echo the grand traditions of New Orleans, while others spring almost totally from the kitchen's imagination. A tender beef short rib appetizer is a menu mainstay, while salads---such as frisée and endive with rabbit croquettes---change with the season. The confit duck leg with dirty rice has become so popular that Link wouldn't dare remove it from the menu regardless of the season. The daily charcuterie selection is made in-house, and the shrimp-tomato bisque gains a new vitality with a dash of the restaurant's namesake liqueur. At dessert time, a new classic emerges: chocolate beignets, made even more sinful by the molten dark chocolate oozing from within. The cocktail list, prepared by meticulous bartenders, is as thoughtful and inspired as the wine selection.


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