Dear New Orleanians,
We are all going through what could be the toughest challenge we have ever faced and hopefully ever will. Our team has had to make the difficult decision to suspend all to-go and delivery service.
This decision was made after careful consideration, and out of the deepest concern for the health and safety of our existing team members and our community, in an effort to help contain the spread of this virus. We will continue to provide meals for our employees and their families for as long as possible.
For 20 years, we’ve been proud to be part of this wonderful city. Closing our doors completely to the guests we love is a decision we make with very heavy hearts, but we are resilient, and we will come out of this stronger.
Donald Link & Stephen Stryjewski
Chef Donald Link’s Herbsaint Bar and Restaurant, established in 2000 on historic St. Charles Avenue, is the flagship of the Link Restaurant Group. The kitchen is overseen by Chef de Cuisine David Rouse who works closely with local farmers and fishermen, offering contemporary, seasonal French-Southern cuisine with elements of rustic Italian cooking. An eclectic wine list and a knowledgeable staff make for perfect pairings. The restaurant earned Chef Link a James Beard Award for Best Chef South in 2007; former Chef Rebecca Wilcomb, who now leads the kitchen at Gianna, was honored with the same award in 2017. Herbsaint is proud to be consistently included on the Times-Picayune’s annual list of New Orleans 10 Best Restaurants since the list began, in 2003. The restaurant has been recognized by Eater National as one of “The Best Restaurants in America” (the 38 restaurants that defined dining), has been added to the Fine Dining Hall of Fame by Nation’s Restaurant News, as well as listed as a Top 50 Restaurant in America by Gourmet Magazine.
We believe in the commitment to our community and in fostering long term relationships with local farmers and fishermen. Our menus reflect these connections, featuring local, seasonal produce and sustainably sourced seafood and meats.
Our wine list is meant to complement our food. We look for wines with balance and nuance, wines with a sense of the place from which they come and the people who have made them. Often this search leads us to the long established regions of France, Spain, Italy, Austria and Germany, but increasingly fine wines are being made (and made available!) here in the New World and further into the Old World. With each selection, we try to give the best representation of that style of wine, the best region, vintage and producer that we can find. The wines are often made by small producers, in small quantities, working the land in sustainable or organic fashions, and making wines with as little manipulation possible–pure, real wine.
Our wine list changes frequently. Please see a sample list below. For a copy of our most current listing, please contact the restaurant.
We hold space at the bar and weather permitting the patio for walk-ins. We can also accommodate larger parties. Please contact us at 504.524.4114 or email@example.com with any questions or concerns.
Herbsaint is available for private dining Monday through Saturday. Our Private Dining menus reflect the passionate style of cooking that has consistently made Herbsaint one of the top restaurants in New Orleans. Chef Link offers Herbsaint classics such as dark roux Gumbo ad Duck Confit with Dirty Rice and Citrus Gastrique.
The Private Dining Room at Herbsaint can accommodate up to 45 guests for a seated meal and up to 60 for a standing reception.