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Herbsaint Restaurant Review: Chef Donald Link is a true culinarian who has never lost his intense focus on authentic Cajun cuisine. Herbsaint is located in an understated corner business district building; its casually elegant setting is as appropriate for business lunches as it is for engagement dinners. The décor sets the scene for a cuisine informed by consistent freshness, admirable restraint and lots of creativity. That freshness is achieved by Cochon’s ever-growing relationships with more than three dozen farms in Louisiana and Mississippi from which Link procures his products. Many of Cochon's 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, made even more sinful by the molten dark chocolate oozing from within. Cocktails, prepared by meticulous bartenders, are as thoughtful and inspired as the wine selection. Herbsaint is a true find in a crowded restaurant town.