Herbsaint has been at the top of every list of spots to eat in New Orleans for what seems like forever. And not a single person is mad about it. Twenty years ago, Donald Link took Creole cuisine and added just enough French and Italian flair to make it amazing. But then he kept it going, and kept winning awards. Chef de cuisine Rebecca Wilcomb received the honor of Best Chef South from the James Beard Awards in 2017, and with seven other eateries, Link won't slow down any time soon.
How has he built such an impressive restaurant empire? It's simple: He hires great people. When you have so many businesses, you need to invest in your people to "maintain the integrity of the food... and move forward." Get a behind-the-scenes look at how he does it in this video from Matt Gosciminski.
Now that you're up to speed on what makes Herbsaint worth your time, you're probably wondering what you should order. Well, definitely pay attention to the gumbo and the fried oysters, but what people come back for time after time is the pasta. Specifically the housemade spaghetti with guanciale (it's just a fancy kind of bacon) and a fried-poached egg. That's right, they poach an egg, wrap it in batter, and deep fry that sucker. It's a crispy crunchy gooey heaven. That said, it's pretty hard to go wrong here.
Cover Photo: Youjeen Cho, Unsplash