Herbsaint

Herbsaint is Chef Donald Link's bar and restaurant on St. Charles Avenue, opened in 2000 and the flagship of the Link Restaurant Group. The kitchen, led by Chef de Cuisine Tyler Spreen, serves seasonal French-Southern cooking with touches of rustic Italian, built around produce and seafood from local farmers and fishermen. Chef Link's dark roux gumbo and duck confit with dirty rice and citrus gastrique are among the house classics.

Lunch and dinner are served Monday through Friday, with dinner only on Saturday and the restaurant closed on Sunday. The bar and, weather permitting, the patio take walk-ins, and the wine list changes often with an eclectic selection from small producers. The semi-private dining room seats up to 34 guests for special gatherings, and banquets can be booked Monday through Saturday. The restaurant is at 701 St. Charles Avenue in New Orleans.