Herbsaint is owned by Chef Donald Link (who I have "followed" for years -- no stalking, please), whose career began cooking in his home state of Louisana. Then, onto San Francisco, where he attended the California Culinary Academy . . . back to New Orleans, where he worked as Susan Spicer's sous chef at Bayona for several years . . . back to San Francisco, where we got to enjoy his cooking again at Bizou and at Jardinere . . . before he returned to New Orleans to open up Herbsaint (and later Cochon).
It was again with anticipation that we made our reservations for dinner (Saturday night, 11/15/2008). We were not disappointed!
Lynn began with one of their standards -- a seemingly simple but oh-so-delicious Tomato and Shrimp Bisque that was filled with the finely focused, pure flavors of its fresh ingredients. Meanwhile, I was enjoying their signature Fried Frog Legs with Fines Herbs. Superb!
For our entrees, Lynn selected the fresh fish of the day, Wild Red Fish with a Pickled Turnip Salad and Creamed Greens that was to die for, while I went with the Muscovy Duck Leg Confit with Dirty Rice and Citurs Gastrique that was pretty gosh darn well close to perfecton!
We paired all of this with a bottle of the 2006 Domaine Schlumberger Grand Cru "Saering" Riesling, a bit young but nevertheless outstanding!
Dessert was a superb Banana brown Butter Tart with Fleur de Sel Caramel.
A solid four-and-a-half stars, bordering on five! Heck, let's give it the benefit of the doubt! ;^)
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