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.

 

Sincerely,
Donald Link & Stephen Stryjewski

Wall Street Journal

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).