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Herbsaint Restaurant Review: Located in an understated building, Herbsaint’s casually elegant setting is as appropriate for business lunches as it is for engagement dinners. The décor sets the scene for chef Donald Link’s cuisine, which is informed by consistent freshness, admirable restraint and lots of creativity. Three dozen farms in Louisiana and Mississippi are the sources for his raw materials. Many dishes echo the grand traditions of New Orleans, while others spring almost totally from the kitchen's imagination. Small plates offer such tastes as beef short ribs or house-made gnocchi with pancetta, while entrée-size plates might present such concepts as pork belly with Cajun grain salad and olives, or Muscovy duck leg confit. The daily charcuterie selection is made in-house, and the shrimp-tomato bisque gains a new vitality with a dash of the restaurant's namesake liqueur. At dessert time, a new classic emerges: chocolate beignets, with molten dark chocolate oozing from within. Cocktails, prepared by meticulous bartenders, are as thoughtful and inspired as the wine selection. Herbsaint is a standout in a crowded restaurant town.