| |
|
|
|
|
|
|
Ahead of the Curve
Herbsaint Reflects Grand Traditions and Imagination
Story by Debra Kronowitz
Inspired
by his grandfather, Chef Donald Link started working in the
kitchen at 15, first washing dishes and later cooking for
customers in Louisiana’s Cajun country.
In 1993, after years of restaurant experience, Link moved to San
Francisco, where he worked and attended the California Culinary
Academy. In 2000,
he returned to New Orleans to open the famed Herbsaint Bar and
Restaurant in the New Orleans Arts District.
It has been said that “no New Orleans restaurant has sat further
ahead of the culinary curve than Herbsaint.” Many of the dishes
reflect the grand traditions of New Orleans, while others are
created from the chef’s imagination.
With his non-compromising eye for quality ingredients and local
produce, Link’s stylish dishes are light yet rich with flavor.
His innovative and simple preparations have led to some of the
most original and favored food in the city. Providing
a fashionable and elegant setting, Herbsaint is appropriate for
business lunches and intimate dinners.
In 2007, the James Beard Foundation named Link “Best Chef:
South” and his Cochon restaurant, which opened in the spring of
2006, was nominated as “Best New Restaurant.” The award and
nomination culminates a string of awards and accolades Chef Link
has received since opening Herbsaint Bar and Restaurant.
The Menu
Chef Link learned about attention to detail in food preparation
from his childhood and expanded on this idea through his
tireless energy for sourcing and producing ingredients. His
ideas and hard work have created a personal style of cooking at
Herbsaint, which is peppered with house-made staples, including
pasta and cured meats from its small kitchen. The
wine list is also expertly compiled, while the bar offers
specialty cocktails.
Link’s kitchen consistently turns out dishes that resonate with
robust flavor and top-grade ingredients, offering a variety of
delicacies from near and far, such as rabbits and suckling pigs
from southern Mississippi, locally caught wild shrimp and fresh
seafood from the West and East Coasts.
|
|
|
|
 |
|
|
Photos courtesy of Herbsaint Bar and Restaurant |
|
|
Be sure to try the Herbsaint tomato and shrimp bisque or
the gumbo of the day. Other menu items that will tantalize the
taste buds include “small plates” of cornmeal fried oysters with
coleslaw and hot sauce; Louisiana shrimp and grits with Tasso
and okra olive oil; seared gnocchi with lemon, parmesan and
local tomatoes; and fried frog legs with fresh fines herbs. Side
dishes and large salads that change with the season are
mainstays and include a green vegetable of the day; French fries
with pimenton aioli; dirty rice; crisp lettuces with crumbled
bacon and buttermilk blue cheese dressing; and arugula and
roasted beets with Burrata cheese and walnut vinaigrette.
Traditional southern cuisine is reflected in Herbsaint’s
smothered Kurabuta pork belly with rice, black-eyed peas and
collard greens; sauteed Louisiana jumbo shrimp with house cured
bacon risotto and salsa verde; and Muscovy duck leg confit with
dirty rice and citrus gastrique. For those who are not so
daring, the menu offers grilled top cut ribeye with sea salt,
extra virgin olive oil and French fries, pan roasted farm
chicken au jus with winter squash and mushroom hash, Dijon
crusted lamb shoulder au jus with baked white beans and fish of
the day.
Save room for dessert. The rich menu
includes
banana brown butter tart with fleur de sel caramel; coconut
cream pie with macadamia nut crust; crème fraiche panna cotta
with Ponchatoula strawberries and almond biscotti; apple upside
down cake with Creole cream cheese ice cream and candied walnut;
chocolate meringue and ice cream with satsumas and Earl Grey
whipped cream; and homemade ice cream/sorbet of the day.
The restaurant, located at 701 St. Charles Ave., is open
for lunch Monday through Friday, 11:30 am to 1:30 pm; dinner,
Monday through Saturday, 5:30 to 10 pm.
For reservations, call 504.524.4114. |
|
|
 |
|
|
|
|
|
|
|
|
|
|
