Gourmet Magazine
October 2006
America’s Top 50 Restaurants
Here is where dark, rouxy gumbos find common ground with lemony gnocchi seared in olive oil, where small plates of house-made spaghetti come outfitted with fried poached eggs, where parmesan beignets stand in for croutons on carefully composed spinach salads, and steamy piles of dirty rice escort crisp confit duck legs. In short, Herbsaint is where New Orleans, after almost three centuries of braising in European influences, finally puts its definitive stamp on the bistro-trattoria. Kudos to chef Donald Link, who co-owns Herbsaint with Bayona’s Susan Spicer, for making it worth the wait. 701 St. Charles Ave., New Orleans, (504) 524-4114. The Times Picayune
Fall 2007
Dining Guide
Brett Anderson’s Top 10 Best Places to Eat
No New Orleans restaurant this millennium has sat further ahead of the culinary curve than Herbsaint. It is without question a fashionable restaurant, the first place many locals ever tried small plates that weren’t labeled tapes, not to mention sopprassetta made in-house.Reveal full text.
The Times-Picayune
Top Ten Restaurants
2006 Fall Dining Guide
Rock bands are like restaurants in that few are at their best once their leaders start playing other gigs. Herbsaint's Donald Link threw a wrench in this thinking after opening Cochon, his second restaurant, last spring.Reveal full text. USA Today Life Section
January 2007
Hog heaven is a place on earth: specifically, the Herbsaint Bar and Restaurant in New Orleans, which features a Kurobuta pok belly with grilled Medjool dates, mint and balsamic vinegar. Continental Magazine
February 2007
Native Son Chef Donald Link just won’t leave his beloved city of New Orleans - It takes more than a devastating hurricane to get Donald Link to abandon his dedication to New Orleans.Reveal full text. The New York Times
When Thackeray came to New Orleans just before the Civil War, he pronounced it ''the old Franco-Spanish city on the banks of the Mississippi, where, of all the cities in the world, you can eat the most and suffer the least."Reveal full text. The New York Times
The boom that brought a host of new restaurants to New York in the last three years did the same for New Orleans, although on a smaller scale, befitting a city of barely half a million, bringing perhaps a dozen new and notable dining spots each year. Reveal full text. Food & Wine
Donald Link, who has officially taken over the reins from Susan Spicer, is known for flavorful dishes like tomato-shrimp bisque. A number of the city's art galleries—as well as a fine auction house, New Orleans Auction—are in the Warehouse District.Reveal full text. Gourmet
As eclectic as it is, the menu really works thanks to executive chef Donald Link’s distinctively light touch. Reveal full text. New Orleans Magazine.com
When chef Donald Link of Herbsaint talks about his cooking, he does it modestly and in a surprisingly soft voice for a man of his imposing presence.. Reveal full text. Mariani's Virtual Gourmet Newsletter
. . . the refinement of the city’s cuisine continues, and that young chefs, young staffs, and young owners have really altered a once stodgy, self-centered infatuation with threadbare traditions. Reveal full text. bestofneworleans.com
"I really like having people over to my house for dinner," Link says. "It’s a chance for me to play. I like the whole process of going to the store, picking out the products and the wine. That’s the exciting part of it." Reveal full text. | 
