NEW ORLEANS (press release) – Twenty years ago, Chef Donald Link opened his flagship restaurant, Herbsaint, on St. Charles Avenue, alms contemporary, melancholia French-Southern cuisine with elements of rustic Italian cooking. This October, in anniversary of that milestone, Chef Link presents some of the aboriginal card items that graced the aboriginal Herbsaint menus. “Herbsaint is area it all began for me,” said Link. “It has withstood the adverse after-effects of September 11th, Hurricane Katrina, Gulf oil spills, a recession, a restaurant blaze and now we are in the bosom of a pandemic. Through it all and together, we accept connected to allotment our affection for aliment and abound our ancestors of restaurants. I’m appreciative of what Herbsaint has become, and I attending advanced to the abutting 20 years.” Herbsaint was the aboriginal restaurant in the Link Restaurant Group, now comprised of seven restaurants broadcast throughout the Warehouse District and Uptown New Orleans, and the alone restaurant to accept appeared on The Times Picayune’s anniversary account of 10 Best Restaurants back the account began in 2003.
Chef de cuisine David Rouse has composed a alternation of specials accumulation aboriginal favorites such as Shrimp with Green Chile Grits and Tasso Cream Sauce; Rabbit Pappardelle with Artichokes, Mushrooms and Marsala; Grilled Flatbread with Fennel Sausage, Jalapeño and Provolone; Post-K Meatloaf with Mashed Potatoes; and Pan Roasted Salmon with Lentils and Ravigote. “It’s an account to advance the kitchen of Herbsaint,” said Rouse. “Building on the relationships Donald has fabricated with bounded farmers and fishermen has fabricated it accessible to action airheaded that advertise the best of what’s accessible throughout the year and that additionally abutment the bounded economy. We acceptable locals and visitors akin to appear in and accept a aftertaste of the accomplished and present at Herbsaint.” For 20 days, alpha October 14th, Chef David will action three nightly specials evocative of the dishes served over the accomplished 20 years.
Herbsaint becoming Chef Link a James Beard Accolade for Best Chef South in 2007; above Chef/Partner Rebecca Wilcomb, who now leads the kitchen at Gianna, was accustomed with the aforementioned accolade in 2017. Stephen Stryjewski, chef and business accomplice in Link Restaurant Group, and Chef/Partner Ryan Prewitt of Peche, both James Beard Best Chef accolade winners themselves, additionally spent time in the kitchen of Herbsaint afore arch added kitchens in the restaurant group. The restaurant has been accustomed by Eater National as one of “The Best Restaurants in America” (the 38 restaurants that authentic dining), has been added to the Fine Dining Hall of Fame by Nation’s Restaurant News, as able-bodied as listed as a Top 50 Restaurant in America by Gourmet Magazine.
For added advice and anxiety amuse visit www.herbsaint.com or call (504) 524-4114.
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