The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 20 people for a seated meal or up to 25 for a small cocktail reception.
The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.
EXECUTIVE CHEF AND CHIEF EXECUTIVE OFFICER LINK RESTAURANT GROUP: HERBSAINT, COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL AND LA BOULANGERIE
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. In the summer of 2015, Chef Link celebrated the opening of a second location of Cochon Butcher in Nashville. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.
The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
CHEF DE CUISINE
David Rouse, born and raised in South Louisiana, earned his Culinary Arts Degree from the Louisiana Culinary Institute in 2010. Before coming to Herbsaint as Chef de Cuisine in fall 2018, he was the Sous Chef and Butcher at Cochon since 2016. There he worked alongside Chefs Donald Link and Stephen Stryjewski refining his culinary techniques and leadership prowess. Chef David has worked in many of the city’s finest restaurants, including August, La Provence, and Root, and served as the on-board chef of the M.V. Sikumi, a custom Alaska cruise line. Prior to his time in New Orleans, he worked in Chicago at Sepia and RIA Restaurant.
Originally from south Louisiana, Chad Ortis’ career in hospitality took him across the country: He worked Front of House in Chicago, in the mountains of North Georgia and in Los Angeles, including as a wine director at The Buffalo Club in Santa Monica. He returned to the South in 2009 to further his career, accepting a management position at Commander’s Palace: “As a hospitality professional, I can’t think of a better city to work in than New Orleans”, says Chad. In 2014, Chad started working for Link Restaurant Group, joining Peche as a manager. In fall 2018 he became a part of Herbsaint as its General Manager. In his spare time Chad is an avid fisherman and enjoys the outdoors.
EXECUTIVE PASTRY CHEF LINK RESTAURANT GROUP, CHEF/PARTNER LA BOULANGERIE
Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department.
Our passion to showcase the remarkable bounty of the Southern region is revealed through our commitment to developing long lasting relationships with the network of farmers we work with. Our Forager, Ashley Locklear, cultivates those relationships by working hand-in-hand with these growers to develop and procure the exact ingredients each chef wants to utilize when crafting their menus at our family of restaurants. Our recipes honor the simplicity of the food and we celebrate the ingredients that are incorporated into each dish.
Ashley spends her days visiting farmers, walking their fields seeing firsthand how things are growing. She’s scouring Louisiana’s farmlands for sublime raw ingredients and invests time working directly with farmers to grow specific varieties of produce that Chef Donald Link and his team of chefs would like to utilize in their kitchens. Her network of farmers spans a 250-mile radius of New Orleans, providing the freshest produce picked at its peak. She believes food it about flavor, just as much as freshness.
Please find here a listing of some of the farmers we are proud to work with on an ongoing basis.
Allen Bee Farms is small honey producer located in Plaquemine, Louisiana.
Cafe Hope Farm is located in Marrero, Louisiana, that specializes in herbs and has year round fruit and vegetable production.
Compostella is a certified organic vegetable farm specializing in salad greens located in Tickfaw, Louisiana. After apprenticing on organic farms in the Northwest, owners Madeline and Tim made their way down to New Orleans. Certified Organic since 2017, Compostella strives to minimize the inputs to their farm and to nurture the farm’s expressions as an individuality.
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables throughout the year with a retired LSU Agriculture Professor as their crop consultant.
Beginning as a demonstration garden, The Good Food Project has expanded to over 75 active school and community gardens that grow vegetables, fruit and herbs. The project teaches sustainable gardening, nutrition and healthy eating options, while providing fresh produce to participants and restaurants.
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active members located in Petal, Mississippi.
Inglewood Farm, ran by members of the Keller family, is an agricultural operation on Inglewood Plantation located in Alexandria, Louisiana. Since its founding in 1836, Inglewood has a story of transition from a large-scale commercial tenant operation to an all-encompassing sustainable family farm. Inglewood has year round production of fruit and vegetables, specializing in pecans, pork and chicken.
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich Mississippi River alluvial soil and the only thing on her trees are sunshine, ladybugs, honeybees, and rain.
J&D Produce is a small farm that grows blueberries and is located in Poplarville, Mississippi.
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by Heather Robertson, who we have worked with for eight years. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market.
Major Acre Farm is a small farm located in LaPlace, Louisiana run by Ellis Douglas. He left his life as a chef and headed for the farm after moving to New Mexico and being exposed to the variety of healthy produce that is available in a farm-centric community. Ellis uses sustainable and organic agriculture practices to cultivate his one-acre farm.
Old Market Lane Farm is an eight-acre farm located in Hammond, Louisiana, that we have been working with for eight years. Our restaurants utilize their leeks, blueberries, summer squash and any extra eggs Carolyn may have.
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes in yard eggs with love.
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years. The restaurants utilize Perilloux’s traditional Southern greens, up to four varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is willing to grow for us.
Poche Family Farm is a small vegetable farm located in Independence, Louisiana that we have worked with for five years. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. While their produce is not certified organic, they focus on sustainable agriculture by using cover crops, organic pesticides and natural fertilizers wherever possible.
Two Dog Farm is a small family farm located in Flora, Mississippi. Owned and operated by Van and Dorothy Killen, Two Dog Farms specializes in seasonal field grown produce using sustainable and natural growing methods to ensure the healthiest produce available.
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated to providing the highest quality local produce and seafood to the Greater New Orleans area. VEGGI was established following the effects of the BP oil spill on the Vietnamese community and was developed to provide sustainable economic opportunities in urban agriculture.
LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION
The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint.
Times-Picayune Top 10 List 2019
BY BRETT ANDERSON
David Rouse took over as Herbsaint’s chef de cuisine earlier this year. It’s a noteworthy changing of the guard. Every chef who ran the kitchen before him has ultimately won a prestigious James Beard Award, dating to Herbsaint’s 2001 opening, when chef-owner Donald Link was at the stove. (Link was followed by Stephen Stryjewski, Ryan Prewitt and Rebecca Wilcomb.) One sign that Rouse is off to a good start is that the transition occasioned no detectable disruptions. 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. So is, predictably, something new that will hopefully stay in the repertoire: a peanut stew holding plump local shrimp, each sheathed in a translucent rice flour crust. Herbsaint wouldn’t be Herbsaint if all of this weren’t the case. American bistros were in dialogue with the world before Herbsaint came along, but no other has been so specifically fluent in the cooking of southeast Louisiana and Western Europe. Rouse inherited a chef’s dream: a well-oiled machine in the shape of a sophisticated, window-lined neighborhood restaurant that rarely hosts anything less than a packed house. The quality of Herbsaint’s food and service hasn’t waned in 17 years. Rouse’s most daunting challenge is to keep that tradition alive. So far, so good.
Times Picayune Top 10 List: 2003, 2004, 2006, 2007, 2008, 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016, and 2017
21 Best Restaurants in New Orleans
BY PAUL OSWELL
Housed in a relatively anonymous-looking building in the Central Business District, the dining room is disarmingly casual and, as such, feels like a democratic venue to sample some of the city’s best food. 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. Herbsaint may not have the swagger of some of the city’s more famous restaurants, but this plays to its advantage.
The Best Restaurants in America
BY BILL ADDISON
“Nola’s myriad cultures assimilate on Donald Link and Rebecca Wilcomb’s graceful menu.”
The National 38 2016
BY BILL ADDISON
“Chef Donald Link’s first restaurant — not as splashy as recent partnerships like Cajun-Southern sensation Cochon, sandwich shop extraordinaire Cochon Butcher, and grilled seafood palace Peche — still exudes a bewitching, timeless gentility. 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.”
The New Orleans Restaurant Bounce, After Katrina
BY KIM SEVERSON
On a brutally humid day almost 10 years ago, Donald Link was a sweaty, desperate man in a respirator mask lugging a rotting pig’s head to the curb. Unlike nearly 80 percent of New Orleans, his French-influenced restaurant, Herbsaint, hadn’t flooded when the levees failed during Hurricane Katrina. But the pig’s head, along with enough food to fill 50 trash bags, had been putrefying ever since the storm hit three weeks earlier. Contaminated drinking water, spotty power and not enough workers or customers would keep many of them closed for months, even years. Some never came back. But five weeks after the storm, using paper plates and bottled water, Herbsaint was up and running. “It seems like forever ago and it seems like it was just yesterday,” Mr. Link said recently. “It scared me to death to think everything I put into Herbsaint was about to be gone and I’d have to start over.” Now, Mr. Link employs about 300 people and has five restaurants, including Cochon in New Orleans and an outpost of his Cochon Butcher set to open in Nashville in September. Even early on a recent rainy Wednesday, Pêche, the Warehouse District seafood restaurant he opened in 2013 with the chef Ryan Prewitt, was packed. 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.
The Big Easy’s Inventive New Eateries
BY JULIA REED
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. Three years later they followed with Cochon Butcher, a more casual affair devoted to small plates and sandwiches (but no po’ boys), where diners might leave with a marinated chicken or house-made salumi from the butcher’s case. Next up was Pêche Seafood Grill, which reinvented the New Orleans oyster bar to glorious effect and won the 2014 Beard for best new restaurant. (In the same year, Pêche chef Ryan Prewitt, formerly of Herbsaint, also won the award for best chef in the South).
20 signature recipes from top kitchens and bars across the country
BY BONNIE S. BENWICK
“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.”
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.
2009 Fine Dining Hall of Fame – Herbsaint Bar and Restaurant
By Ron Ruggles
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. Chef-owner Donald Link’s roots and roux are seeped with Louisiana culture, and 100-seat Herbsaint has become a Lourdes for those making culinary pilgrimages to New Orleans. “The concept has always been to have a neighborhood French bistro with a New Orleans flair and character to it,” Link says. “We didn’t mean for it to be an over-the-top fine-dining restaurant. We wanted it to be a classic bistro.” “When Brett Anderson, restaurant critic for the New Orleans Times-Picayune, named the restaurant to one of his Top 10 lists, he wrote: “No New Orleans restaurant this millennium has sat further ahead of the culinary curve than Herbsaint. …Yet among the reasons Herbsaint is a great restaurant is that trend-setting is not its raison d’être.” Link was raised in southwest Louisiana, learning Cajun cooking from his grandfather and then heading to San Francisco in the 1990’s and attending the California Culinary Academy. He was drawn back to Louisiana in 2000. “I really like the hot, long, brutal summers here,” he says with a laugh. “All that nice weather started to bug me, so I had to get out of there.” The real reason was family, he says soberly. “I grew up here. When I was a kid, I was in a big hurry to get out of here. I wanted to see the world. But after six years, I felt like I wanted to be home with my family.” He opened Herbsaint with chef Susan Spicer of Bayona, and then after Hurricane Katrina devastated the city in 2005, he opened the more casual Cochon restaurant about eight blocks away. Katrina closed Herbsaint for five weeks, but Link says, “business is actually a lot better now than before Katrina. It’s hard to explain. The city got a lot of attention. If there is good thing to come out of Katrina, if there is such a thing, it is that the locals are galvanized about their own city.” He credits much of his success not to the many visitors who pass through Herbsaint’s doors but the dedicated locals. “The locals have really been supportive though the years,” Link says. “It really shows the true significance a restaurant has to the community.” While he has long sourced locally, he’s trying to do that with greater intensity. “I’m always looking for new farmers,” he says. “We’re looking at buying some land to plant a garden.” He recently has been looking for someone local to catch amphibians for frogs’ legs. “I went out last weekend and tried to catch my own,” Link says. He says Herbsaint continues to be his passion nine years after its opening. “We get our Mardi Gras parades in front of the restaurant,” he says. “I’ve got people who have been with me a long time now. It’s a place to call home.” Or as New Orleans’ long-passed denizen playwright and frequent streetcar passenger Tennessee Williams wrote: “Enthusiasm is the most important thing in life.”
Chicken, Tasso and Andouille Gumbo $8
Soup of the Day $8
Winter Greens, Aged Goat Cheese, Apple, ALmonds, Red Win Vinaigrette $12
Tuna Crudo, Fennel, Castelvetrano Olives, Calabrian Chili & Satusuma $16
Baked Asiago with Oregano and Lemon $11
Cornmeal Fried Oysters with Cole Slaw and Hot Sauce $15
Beef Short Rib with Potato Rösti, Salsa Verde and Horseradish Cream $15
Louisiana Shrimp and Fish Ceviche with Cucumbers and Pepitas $12
Gnocchi with Pancetta, Preserved Lemon and Parmesan $14
Housemade Spaghetti with Guanciale and Fried-Poached Farm Egg $14
Sicilian Beef with Anchovies and Olive-Caper Vinaigrette $14
Fish of the Day $Market Price
Grilled Tuna Sandwich on Olive Bread with Lemon Pickle Aioli $16
Crispy Goat with Beluga Lentils, Cucumber and Tomato $29
Muscovy Duck Leg Confit with Dirty Rice and Citrus Gastrique $30
Grilled gf Farms Chicken with Bacon Braised Field Peas, Cremini and Chilies $30
Lamb and Mushroom Lasagna with Seasonal Greens $27
Rice Crusted Jumbo Shrimp with Boiled Peanut Stew $29
Grilled Zabuton Steak with Sea Salt, Olive Oil and French Fries $34
Vegetable of the Day $6
Dirty Rice $6
French Fries with Pimenton Aioli $6
Saffron Fideo with Tomato Confit $9
Bacon Braised Field Peas $7
Coconut Custard Pie with Buttermilk Chantilly and Orange Caramel $9
El Dorado 15 Year Demerara Rum $11
Banana Brown Butter Tart with Fleur de Sel Caramel $8
Diplomatico Reserva Exclusiva $10
Malted Milk Chocolate Mousse with Malted Crème Anglaise $9
Buffalo Trace Bourbon Cream $9
Fried Blueberry Pie with Creole Cream Cheese Ice Cream $10
Jorge Ordoñez No. 2 “Victoria” $14
Vanilla Pot de Crème with Figs and Almond Tea Cakes $10
Jorge Ordonez No.1 “Seleccion Especial” $13
Chocolate or Vanilla Ice Cream $6
Ice Cream/Sorbet of the Day $6
(Dinner Only) Artisan Cheese Plate $12
Lustau Amontillado Sherry “Los Arcos” $9
We believe in the commitment to our community and in fostering long term relationships with local farmers and fishermen. Our menu reflects these connections, featuring local, seasonal produce and sustainably sourced seafood and meats. Our menu is available all day and we feature additional Lunch and Dinner specials
Our wine list celebrates classic regions of the Old World and spotlights some of the fantastic wines coming out of the New World. New selections are added to our wine list regularly. Please see below for a sample list.
Our private dining room can accommodate up to 50 guests for a seated meal and up to 80 guests for a reception. Please view sample menus and set pricing options here. For more information regarding private room, pricing and availability, please contact us at
For groups larger than 50, we are pleased to offer Calcasieu, our private dining facility in the Warehouse District. For more information, please view our website or call 504.588.2188.