Most New Orleanians know that Susan Spicer, the talented chef at Bayona, has entered into a partnership to open Herbsaint, located on 701 St. Charles Ave. in the heart of the Central Business District.
Diners fortunate enough to have found a seat at Herbsaint already know that it's a dead ringer for an upscale French bistro, with cuisine that blends bistro classics with cool Louisiana twists. But did you know that Herbsaint's executive chef, Don Link, honed his skills in San Francisco rather than France?
Link is a Louisiana native, originally from Lake Charles. Since 1993 he's been back and forth from San Francisco to New Orleans, graduating from the California Culinary Academy while always working in busy Bay area restaurants at the same time. Link returned home to work under his mentor, Chef Spicer, where he learned the grace under pressure that changes a hard charging line cook into a dynamic chef who sees the artistry of cuisine.
Opportunity knocked again in San Francisco, and Link helped Chef Traci Des Jardin open Jardieniere. Soon this native son of Louisiana was tapped to be the executive chef at the Elite Cafe and Palo Alto's MOJO, where he received 3 1/2 stars from the "San Jose Mercury News" and was hailed by the San Francisco Chronicle as "...probably the best chef doing Creole food in the Bay Area."
Don Link's return to open Herbsaint is hopefully a more permanent homecoming. New Orleans deserves the chance to savor the deep, comforting flavors this chef can now achieve. More than ever Link's vibrant cooking has never been more accomplished, nor tasted more like home.
The menu at Herbsaint will evolve to match the seasons. For Mardi Gras, the restaurant will offer a prix fixe buffet with exclusive access to parade stands, since Herbsaint is directly stationed alongside almost every parade that rolls during this crazy Carnival season. More changes will come as Spring sets in, but Herbsaint is an experience worth catching now.
