Herbsaint dazzles with a romantic vibe, flaunting chic French-American dishes and prime St. Charles Avenue seating that’s perfect for people watching.
"Count on Herbsaint for a memorable meal to end the year. Chef de cuisine Tyler Spreen is preparing a five-course, prix fixe menu for $170 per person, a menu that combines holiday-worthy ingredients like caviar, royal red shrimp, and wagyu. Pastry chef Maggie Scales provides a special La Boulangerie dessert." - Beth D'Addono, Clair Lorell
"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
"Housed in a relatively anonymous-looking building in the Central Business District, Herbsaint’s dining room is disarmingly casual and feels like a democratic venue to sample some of the city’s best food. As is the case with most well-loved New Orleans restaurants, Donald Link’s flagship shows skill with the classics, and the dirty rice and chicken, tasso, and andouille gumbo remain as popular as ever. But the Italian and French dishes on the menu will call out to you, with the gnocchi and homemade spaghetti being particularly memorable. Herbsaint may not have the swagger of some of the city’s more famous restaurants, but this plays to its advantage. It feels like a place for people more “in the know,” but without any undue snobbery." - Paul Oswell
"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
