The annual dining issue of New Orleans Magazine is out, which that includes the “Best of Dining Awards. I had the great pleasure of writing the awards for Chef of the Year, Best New Restaurant, and Maître d’ of the year, as well as a few of the shorter pieces. Go and pick up several copies, if you would. Following is an image from one of the winners’ restaurants; Donald Link’s Herbsaint:
Gnocchi with ham and Maitake mushrooms
The annual dining issue of New Orleans Magazine is out, which that includes the “Best of Dining Awards. I had the great pleasure of writing the awards for Chef of the Year, Best New Restaurant, and Maître d’ of the year, as well as a few of the shorter pieces. Go and pick up several copies, if you would. Following is an image from one of the winners’ restaurants; Donald Link’s Herbsaint:
Gnocchi with ham and Maitake mushrooms
A recent lunch at Herbsaint, more precisely.
An amuse of shrimp toast
Fried Chickpeas, an amuse for my friend who can’t eat shellfish
Arugula and Mizuno with Rabbit Croquettes
Detail of a rabbit croquette
Rabbit and mushroom ravioli, with goat cheese and lardons
Dessert, enjoyed by my shellfish-allergic friend; warm chocolate cake with peanut brittle ice cream.
An excellent meal, as always.
I have consistently outstanding meals at Herbsaint. The service is unobtrusive and yet attentive, the wine and drinks list are excellent, and I’ve simply always enjoyed the experience of dining there. This lunch was no different.
Years ago, I took a client from New York to Herbsaint for dinner. He was impressed, and we talked about how Herbsaint took the kind of approach to its cuisine that you might see in New York, but was uniquely New Orleans – or at least Louisiana – in its feel. I thought that was a pretty fair comment, and something worth mentioning again.