21 Postcards
Herbsaint dazzles with a romantic vibe, flaunting chic French-American dishes and prime St. Charles Avenue seating that’s perfect for people watching.
"Herbsaint, a flagship of the Donald Link Restaurant Group since it opened in 2000, earned Link a Best Chef, South award in 2007. Link is known for supporting his chefs and partners as they grow in the company, which he did for chef de cuisine Rebecca Wilcomb, who earned the Best Chef, South award in 2017 before partnering on another Link endeavor, Gianna. Although Wilcomb has moved on, the gracious Herbsaint on St. Charles Avenue remains a beacon of modern, seasonal Creole fare from chef de cuisine Tyler Spreen." - Beth D'Addono
"Herbsaint, the flagship of the Link Restaurant Group that turned 21 this year, is just so darn classy. Whether dining outside, the clickity-clack of the streetcar in the background, or in the lovely dining room, guests savor the likes of housemade spaghetti with guanciale and fried farm egg, a grilled tuna sandwich on olive bread or the daily fish on the all-day menu. Dinner is served until 9." - Beth D'Addono, Clair Lorell
"Brown butter is, well, better than plain, bringing a nutty, depth of flavor to anything it touches. Which is why the banana brown butter tart at Herbsaint is so revelatory. In step with the restaurant’s contemporary French Southern vibe, executive pastry chef Maggie Scales creates this satisfying treat and other wonders at this flagship for the Link Restaurant Group. Visit La Boulangerie, which she co-owns, to channel more goodness." - Beth D'Addono, Clair Lorell
"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 first introduced New Orleans to the now-prolific restaurateur Donald Link. Of all Link’s restaurants, the French, Italian, and Creole Herbsaint is a dazzling standout, one of the city’s best dining destinations for dishes like gumbo, chicken fricassee, and duck confit, with the bonus of romantic outdoor seating along the downtown St. Charles streetcar line." - Clair Lorell, Eater Staff
