Herbsaint

Herbsaint is a French-Southern bistro at 701 St Charles Avenue in the Central Business District of New Orleans, Louisiana, directly on the St. Charles streetcar line. The restaurant is led by chef Donald Link, who also operates Cochon and Peche, and it takes its name from the anise-flavoured liqueur that has long been a staple of New Orleans cocktails. Herbsaint blends the classic techniques of French bistro cooking with the ingredients and traditions of South Louisiana, and it has been a pillar of the city's contemporary dining scene.

Signature dishes include shrimp and grits, duck leg confit, Louisiana gumbo and a muffuletta that reinterprets the city's famous Italian-Creole sandwich. The menu rotates with the season and often features pasta, seafood, charcuterie and rich desserts, with a focus on local produce and Gulf seafood. The duck confit and gumbo are among the dishes that regulars return for, and several have become emblematic of the house style.

The dining room is bright and stylish without being stuffy, with tall windows, a convivial bar and a relaxed bistro rhythm. Noise levels are moderate to lively, and the dress code is smart casual. The beverage programme is a strong point, with classic New Orleans cocktails that use Herbsaint liqueur, a considered wine list with French and American bottles, and beer. Lunch is a more economical option than dinner, and prices run about US$40-75 per person.

Reservations are recommended, especially for dinner and for pre-theatre evenings, and can be made by phone at (504) 524-4114. Visitors planning a weekend dinner, a holiday period or a large party should book several days to a few weeks ahead. The restaurant's location makes it convenient for guests staying downtown or near the Warehouse District, and a streetcar ride along St. Charles Avenue is an easy way to arrive.