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

Times Picayune,

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.

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