Donald Link's original restaurant and the quieter, more refined sibling to Cochon's exuberant Cajun cooking. Herbsaint operates as a French-Southern bistro where the gumbo is the best in the city (a claim made carefully in a city with strong opinions about gumbo), the shrimp and grits are a benchmark, and the seasonal menu reflects a kitchen that draws equally from French technique and Louisiana tradition. The CBD location on St. Charles Avenue gives it a business-lunch elegance during the day and a warmer, more intimate atmosphere at night. The name is a nod to the anise-flavoured liqueur that preceded the return of absinthe to Louisiana.
Location
CBD, New Orleans
Insider Intel
The gumbo — dark roux, rich stock, and whatever the kitchen has built it around that day — is the dish that regulars return for and the one that anchors the menu. Shrimp and grits for brunch or lunch. The seasonal specials reflect what is coming in from local farms and the Gulf, and the kitchen's daily recommendations are consistently worth following. The wine list is thoughtfully French-leaning and the by-the-glass selection is generous.
Lunch for a quieter, more contemplative experience — the CBD business crowd gives the room a civilised energy. Dinner is livelier and harder to book, especially Thursday through Saturday. The bar seats are available walk-in and offer the full menu.
Donald Link's first restaurant (before Cochon and Peche), and the one that established his reputation. The St. Charles Avenue / CBD location makes it convenient for business meals and walkable from most downtown hotels. Reservations recommended for dinner. The name 'Herbsaint' refers to the anise liqueur that New Orleans drank when absinthe was banned — a fitting metaphor for a restaurant that preserves tradition while remaining alive to the present. Expect $45-70 per person.