Herbsaint
Louisiana
Herbsaint opened on New Orleans’ St Charles Avenue in 2000 as Donald Link’s restaurant and the flagship of his restaurant group. Chef de cuisine Tyler Spreen oversees a kitchen combining contemporary French and Southern cooking with rustic Italian influences. Local farmers and fishermen help shape the seasonal menus. Dark-roux gumbo and duck confit with dirty rice and citrus gastrique remain among its established dishes. The wine selection ranges across classic European regions and elsewhere, with particular interest in small producers and wines that express their origins. Seats at the bar and, when weather permits, the patio are held for walk-in diners, while a semi-private room supports group meals.