Herbsaint: Loved by Food Critics & Locals Alike

Herbsaint, Donald Link's flagship restaurant, opened in 2000 and has been racking up accolades ever since. It is consistently named one of New Orleans' top ten restaurants by The Times-Picayune and has been recognized by Eater as one of the 38 best restaurants in America. Most recently, Chef de Cuisine Rebecca Wilcomb won the James Beard award for Best Chef: South. But does it live up to the hype?

The gazpacho is definitely one of the more unique dishes I've had in the city. This gazpacho—served cold, of course—has a tomato and watermelon base with basil oil, olive oil, and fennel. There is plenty of tasty jumbo lump crabmeat that is mixed with a jalapeño aioli. Fried focaccia bread serves as crunchy croutons, and the soup is sprinkled with sea salt. The first time I tried it, it was a tad too salty for me, but I haven't had that problem since. I wouldn't pass up this seasonal dish, which is available only in the summer.

The gumbo, on the other hand, is not my favorite. This duck, tasso, and andouille gumbo has a dark, gamey roux. It is well-seasoned, and I loved the andouille and tasso. But, as I've mentioned before, I'm not the biggest fan of duck, so you duck lovers might enjoy it more than I did.

Herbsaint's cornmeal fried oysters are the best fried oysters I've ever had. That's right—I said it. They are lightly battered in cornmeal, so, while crispy, they're much lighter than your typical fried oyster. The oyster itself is incredibly juicy—not chewy at all—and they're actually consistently fried! (At some restaurants, one oyster might be perfectly cooked while the next is a little chewy. By "consistently cooked," I mean that each oyster at Herbsaint is as perfectly cooked as the next.) And the sauce, y'all. The hot sauce is mixed with Worcestershire sauce, horseradish, and lemon. Sounds simple, but the mixture complements the oysters perfectly. The coleslaw provides a fresh note that brings balance to the dish. Just incredible.

I'm a big fan of blistered shishito peppers, so I typically order them when I see them on the menu. Honestly, though, nothing beats the shishito peppers I had at La Petite Grocery. Herbsaint's peppers, which were especially mild when I ordered them, have a bit too much olive oil on them and could use more sea salt. I probably won't reorder these.

The housemade spaghetti is as incredible as it looks. The spaghetti is cooked wonderfully. It's rich in flavor and pairs well with the guanciale. And, of course, it is topped with a fried-poached farm egg and a small sliver of bacon. A really delicious dish that I cannot pass up.

The gnocchi dish is also delicious. The sear on the exterior provides a nice textural contrast from the soft and pillow-y gnocchi. The large cuts of pancetta nicely offset the richness of the gnocchi. The dish is topped with shaved Parmesan. It's tasty, but if you have to choose just one pasta dish (why?), I'd go with the spaghetti.

When I tried the fish of the day, I was in luck. This fresh, flaky drum is topped with a pomegranate molasses vinaigrette and comes alongside a roasted corn, roasted chili, and red onion salad that pairs perfectly with the drum. I just wish this were a regular menu item!

In short, it's no wonder Herbsaint is a favorite among food critics and locals alike. It offers delicious familiar contemporary Southern dishes and keeps things fresh by changing the menu seasonally.

#southern #french #donaldlink #seafood #seasonal #contemporary