Herbsaint, New Orleans, 12/22/16

entry
entry

HERBSAINT is a fairly large restaurant in the Garden District.  It is part of the Link Group which also runs “peche” and Cochon.   It is has a good sized bar area, a dining room next to the kitchen window with 2 sides of street windows and an additional smaller dining room in the back near the wine storage and hanging meat cabinet (where they cure their own meat, some as much as 2 years old. They also make sausage and lardo and  age lamb).  It is noisy with a more lively buzz in the front room.  I saw several tables of celebrating parties with mixed ages and dress in the dining rooms.  

patio outside
patio outside

Tables are covered with paper over the cloth but they do have cloth napkins.  The helpful service was fairly quickly paced with little chit-chat. In the room where we sat, next to the street window, you could see the numerous kitchen staff working but their female chef, Rebecca Wilcomb, was off that night.  It is an a la carte menu with a huge and interesting wine list.

interior
interior

 

bar area
bar area
bar
bar
menu cover
menu cover
cocktail menu
cocktail menu
drink menu
drink menu
sazerac
sazerac

 

menu
menu
Frankie enjoyed looking out the window next to our table
Frankie enjoyed looking out the window next to our table
table set up
table set up

 

The warm light bread is quickly brought to the table. It has a great crust and a nice airy chew. We started with the gumbo which was brought out still steaming to the table.  We split one serving and it was plenty.  The nicely spicy dish was full of flavors, containing lots of duck, sausage and other fun treats.  A winner.

bread
bread
Frankie tested the butter
Frankie tested the butter
Duck, Tasso and Andouille Gumbo
Duck, Tasso and Andouille Gumbo
closer
closer
wine
wine
kitchen window
kitchen window

 

The shrimp and potatoes were nicely shrimpy with potatoes that had been lightly fried on one side and then coated with crumbs, but were still perfectly soft in the interior. A wonderful combination of tastes and textures with a tasty broth full of saffron and basil  that begged to be mopped up with the nice bread.

Louisiana Shrimp and Brabant Potatoes, basil and saffron aioli
Louisiana Shrimp and Brabant Potatoes, basil and saffron aioli
closer
closer

 

Frankie missed having grinders
Frankie missed having grinders

 

The snapper was tender and perfectly cooked and served with a curried lentil rice, that looked  a lot like dirty rice.  They were wonderful together. The Mediterranean style fish with the tomato sauce made a perfect fusion with the Indian style rice – really full of flavors and a great melding.

Roasted Snapper with Citrus and chilies
Roasted Snapper with Citrus and chilies
closer
closer
curried lentil rice
curried lentil rice
closer
closer
Frankie found some plants
Frankie found some plants

 

Beard awards
Beard awards

 

The lamb lasagna which was made with very thin layers of pasta and flavorful large chunks of lamb was great with the lightly dressed salad.  The lasagna was cooked to a nice crunch on the top with the rich layers of flavor underneath – it was an amazing number of layers.

Lamb and Mushroom Lasagna with greens
Lamb and Mushroom Lasagna with greens
closer
closer
cut out piece
cut out piece
Frankie approved
Frankie approved

 

kitchen
kitchen

 

The brown butter pie with ice cream had an amazing crust and caramelized banana slices on top all sitting on delicious caramel sauce. It made me think of buttermilk pie. It was totally yummy x3 and went perfectly with after dinner drinks of a little rye and fernet branca.

dessert menu
dessert menu
drink menu
drink menu

 

brown butter pie
brown butter pie
closer
closer
from the back
from the back

 

wine storage
wine storage
hanging meats
hanging meats
back dining room
back dining room
Frankie and after dinner drinks
Frankie and after dinner drinks

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