NEW ORLEANS (press release) – This month, Herbsaint is set to commemorate 25 years in New Orleans, honoring a legacy the team says is defined by French-Southern cuisine, rustic Italian influences and a steadfast commitment to local sourcing and community connection.
Established in 2000 by Louisiana native Chef Donald Link, Herbsaint is a staple of historic St. Charles Avenue dining. With a focus on seasonal ingredients and a philosophy that “every dish had to matter,” the group shares Link built more than a restaurant—he helped shape a movement. Today, Chef de Cuisine Tyler Spreen leads Herbsaint’s kitchen with “a distinctive culinary perspective” and the dedication to guide the restaurant into its next chapter.
“For 25 years, Herbsaint has been a place where food, friendship, and the soul of New Orleans come together,” said Link. “Through good times and hard ones, we’ve welcomed friends and families to gather, celebrate, and share in something lasting. I am deeply grateful for the loyalty and patronage of our customers.”
To mark the occasion of 25 years, Chef Tyler will offer six weekly tasting menus that is said to reflect Herbsaint’s refined approach to cuisine. Each menu includes a small plate, an entrée and a dessert. The first tasting menu unveiled on Oct. 1 and a new tasting menu will be served every Wednesday through Nov. 5:
Oct. 1
Small Plate: Shima Aji Crudo with Apple, Ginger and Ponzu
Entrée: Grilled Wagyu Flat Iron with Pommes Dauphine, Demi-glace and SoyDessert: Tart Tatin with Foie Caramel and Malt Ice Cream
Oct. 8
Small Plate: Louisiana Crab Chawanmushi with Sweet Corn, Pickled Chanterelles and Dashi
Entrée: Porcelet Tonkatsu with Stewed Cabbage and Scallions
Dessert: Triple-cream Cheesecake with Yuzu Lemon Curd and Pistachios
Oct. 15
Small Plate: Grilled Spiced Mussels with Curry Aioli and Lime
Entrée: Beef Bolognese Lasagna with Farm Lettuces
Dessert: Sachertorte
Oct. 22
Small Plate: Grilled Mushrooms with Butternut Squash and Marinated Egg
Entrée: Roasted Duck Breast with Broth and Egg Noodles
Dessert: Mont Blanc
Oct. 29
Small Plate: Salmon Tataki with Avocado Purée, Crispy Garlic and Ponzu
Entrée: Paneed Leg of Rabbit with Celeriac-Apple Slaw
Dessert: Black Pepper Pavlova with Yuzu Curd and Compote
Nov. 5
Small Plate: Pâté en Croûte with Truffles and Madeira Gelee
Entrée: Charred Octopus with Arroz Negro, Aioli and Pickled Okra
Dessert: Gianduja Bombe with Candied Hazelnuts
As the flagship of Link Restaurant Group, Herbsaint set the tone for sister restaurants Cochon, Cochon Butcher, Pêche, La Boulangerie and Gianna. Its influence continues to extend across the Gulf South and beyond, with alumni of Herbsaint’s kitchen carrying forward its ethos of Southern ingredients, thoughtful technique, and bold creativity.
Dining and Cooking