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

Gourmet Magazine

America’s Top 50 Restaurants

A meal at Herbsaint is a picture of modern New Orleans in action. The dress is casual. The crowd is coed. And the food—much of it available in small, tapas-size portions—is an unabashed combination of Euro (antipasto plates, homemade pastas), local (Gulf shrimp with green chile grits cakes and tasso cream sauce), classic (a delicious daily gumbo), and nouvelle (fennel-crusted pork belly with red curry sauce and lentil salad). As eclectic as it is, the menu really works thanks to executive chef Donald Link’s distinctively light touch. And Herbsaint’s Central Business District address ensures that it’s busting with corporate types looking to impress colleagues with their good taste.