Located directly on iconic St. Charles Avenue, Herbsaint, an energetic French-Italian bistro, has been Chef Donald Link’s flagship restaurant since opening in 2000.
Herbsaint offers plenty of outdoor seating overlooking the avenue — a perfect spot to watch the streetcars passing by. Inside, the hexagon tiled floor and wooden walls create a vintage and timeless Big Easy vibe that’s exceptionally inviting. (All of that natural light pouring off the street helps, too.)
Appetizers are a big reason why people stop by Herbsaint, and the chatter around the dining area seems to be echoing the same thing … “Try the spaghetti.”
What? Spaghetti for an appetizer? Stay with us here, and you’ll be happy that you did.
The Housemade Spaghetti is served in a white cream sauce with a lemony finish. On top of the spaghetti rests a fried-poached egg and a piece of guanciale. If you mistake it for bacon, you’re not the only one. It’s an Italian cured pork that’s cut from the cheek of the pig instead of the belly.
“The Duck Leg Confit with Dirty Rice has been on the menu for a long time. A lot of the locals come in for that dish.”
When you’ve recovered from spaghetti bliss, it’s not a bad idea to stay for an entree.
But if it’s variety you’re after, Chef let us know that the fish changes daily, so don’t be afraid to come here more than once during your stay.
If you consider yourself a wine lover, be sure to check out Herbsaint’s extensive and impressive wine list that celebrates both vintage and new wines from different corners of the globe.
We just have to remind you one more time … try the spaghetti.