Fans of food in New Orleans!

tim · 04-05-2004

Mike and Billy....

This restaurant is right down the street from Intercosmos. Right across from the Layafette Sports Bar. I ate there today ironically the lunch was reasonably priced. I had a Turkey club, and a spinach salad, very tasty.

You'll have to hit it when you're down at IC, or let me know and I'll join you for lunch there sometime.

Herbsaint

701 St. Charles Ave., 524-4114

Chef Donald Link's approach is what you'd imagine from a smart, young chef of his generation: He knows that good cooking begins with purchasing. He gets excited about finding a guy who picks great crab meat. And while Herbsaint's spiritual models are casual European cafes, Link is by no means hemmed in by style. The motto seems to be "think locally, cook globally." His chili-glazed pork belly tastes like the best twice-cooked pork on the planet. The banana brown-butter tart could rewire your feelings about caramel; smooth and strikingly intense, it's made with fleur de sel. General manager Ken Jackson keeps the wine list populated with affordable bottles you don't see every day. Susan Spicer helped open this casual New Orleans bistro three and-a-half years ago. No one's surprised that it's good. What's interesting is all it has become within its format

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04-05-2004	#13
tim Members I'm new! Join Date: Dec 2003 Posts: 4	Mike and Billy.... This restaurant is right down the street from Intercosmos. Right across from the Layafette Sports Bar. I ate there today ironically the lunch was reasonably priced. I had a Turkey club, and a spinach salad, very tasty. You'll have to hit it when you're down at IC, or let me know and I'll join you for lunch there sometime. Herbsaint 701 St. Charles Ave., 524-4114 Chef Donald Link's approach is what you'd imagine from a smart, young chef of his generation: He knows that good cooking begins with purchasing. He gets excited about finding a guy who picks great crab meat. And while Herbsaint's spiritual models are casual European cafes, Link is by no means hemmed in by style. The motto seems to be "think locally, cook globally." His chili-glazed pork belly tastes like the best twice-cooked pork on the planet. The banana brown-butter tart could rewire your feelings about caramel; smooth and strikingly intense, it's made with fleur de sel. General manager Ken Jackson keeps the wine list populated with affordable bottles you don't see every day. Susan Spicer helped open this casual New Orleans bistro three and-a-half years ago. No one's surprised that it's good. What's interesting is all it has become within its format