"It’s good to remember that Donald Link earned his James Beard Award for Best Chef South at Herbsaint back in 2007. The lovely St. Charles Avenue restaurant is his flagship, with chef David Rouse in the kitchen now as chef de cuisine. The gumbo recipe is all Link though, a changing take on the traditional that is now his chicken, tasso, and andouille version of the dish. That andouille is so good — it’s made at Cochon Butcher and available for sale in the butcher case." - Beth D'Addono, Clair Lorell, Eater Staff
Herbsaint