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. If I've gone to look at the latest shows at Soren Christensen and Arthur Roger, I'll often walk to Herbsaint, which opened in 2000 with Susan Spicer, chef and owner of Bayona, as co-owner and co-chef. Spicer has since turned her attention back to her original stove, leaving the gifted Donald Link in full control. The room, with it's cool green walls and understated bistro furniture, provides the perfect backdrop for Link's gutsy, flavorful dishes. Deviled eggs (deviled eggs!) stuffed with spicy shrimp surround a baby-spinach salad. There's also a daily gumbo and a fabulous tomato and shrimp bisque, but Link's influences aren't limited to Creole and Cajun. A Spanish-inspired dish of shrimp with romesco is a must-have, as are the French fries with pimenton aioli. |
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