Herbsaint Bar & Restaurant

Chef Donald Link’s Herbsaint Bar and Restaurant, established in 2000 on historic St. Charles Avenue, is the flagship of the Link Restaurant Group. Herbsaint works closely with local farmers and fishermen, offering contemporary, seasonal French-Southern cuisine with elements of rustic Italian cooking. An eclectic wine list and a knowledgeable staff make for perfect pairings. The restaurant earned Chef Link a James Beard Award for Best Chef South in 2007. David Rouse, born and raised in South Louisiana, earned his Culinary Arts Degree from the Louisiana Culinary Institute in 2010. Before coming to Herbsaint as Chef de Cuisine in fall 2018, he was the Sous Chef and Butcher at Cochon since 2016. There he worked alongside Chefs Donald Link and Stephen Stryjewski refining his culinary techniques and leadership prowess. Chef David has worked in many of the city’s finest restaurants, including August, La Provence, and Root, and served as the on-board chef of the M.V. Sikumi, a custom Alaska cruise line. Prior to his time in New Orleans, he worked in Chicago at Sepia and RIA Restaurant. Chefs include Donald Link and David Rouse.