Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint. Read More
The chicken-andouille gumbo and duck confit with dirty rice, the Gulf seafood ceviche, the crispy goat, the fried hand pie melting a scoop of housemade ice cream – staples from Herbsaint’s many successful chef regimes are still here. Read More
You don’t become a well-loved New Orleans restaurant without some degree of homage to the classics, and the dirty rice and chicken, tasso, and andouille gumbo remain as popular as ever. Read More
Like New Orleans itself, the kitchen borrows from a grab bag of cultures and somehow arrives at an elegant crossroad. Italian influences show especially well — the riff on spaghetti carbonara with a poached egg is one of the city’s modern classics — but visitors and residents alike who sip one spoonful of the powerful, chocolate-brown gumbo will know themselves to be nowhere else but Louisiana.” Read More
“Mr. Link’s tale is a dramatic one in a city that many doubted could recover. A decade later, few would disagree that the New Orleans dining scene has not only come back, but the city is a much better place to eat than it was even before the storm.” Read More
Just eight months after Herbsaint reopened (it was one of the first “white tablecloth” restaurants to do so following the storm), Donald Link and partner Stephen Stryjewski opened Cochon, a hypernuanced but unfussy (and delicious) homage to the Cajun food Link grew up with. Read More
“Grilling okra, then pairing it with a variety of thinly sliced peppers, a bit of homemade soft cheese (easy!) and pimenton-laced peanuts makes this salad from Herbsaint in New Orleans a true standout.” Read More
“A meal at Herbsaint is a picture of modern New Orleans in action.” Read More
“With the St. Charles Avenue streetcar rumbling by mere yards from its front door, Herbsaint Bar and Restaurant gives its patrons not only a broad taste of modern French-Louisiana fare but a big helping of New Orleans’ atmosphere.” Read More
