Herbsaint Restaurant (update), New Orleans,12/28/18

building
building

It’s been a couple years since we went to Herbsaint, but this visit we went for lunch.  White tableclothes are covered with paper on the nicely spaced large tables.  There is background music in this corner building location.  The two walls of windows give lots of light in the daytime.  We were in the front of the 2 rooms, which is my preference, and snagged a good table with a direct line of site into the busy kitchen.  The first part of the restaurant that you come into is a large bar with lots of bar seating and additional counters.  They also had a fairly large patio out front.  It’s not a huge menu but everything we had was very good, packed with flavor, and nicely they seem to be open continuously so matter what time you hit town you can go, but reservations would be recommended for any prime time.  We ordered a number of items with the intention of splitting them, so we could try as much as possible.  Portions are well sized and service was very good.

entrance
entrance
patio
patio
interior
interior
kitchen window
kitchen window
interior
interior
interior
interior
interior
interior, second room
bar area
bar area
bar area
bar area
Frankie looked out the window
Frankie looked out the window
menu
menu
drink menu
drink menu
wine front
wine front
wine back
wine back
bread and butter
bread and butter

 

The Cornmeal Fried Oysters were served with cole slaw and hot sauce.  They cornmeal had a nice grit to coat the juicy oysters with a wonderful crisp.  Cooked perfectly, they really were best with a little salt and a drop of lemon so you could savor the lovely taste of the oyster and corn meal.  The sauce provided did have some fun horseradish in the mix.  It was really good.  The slaw was good too, not a plate filler.  This was a dish you could easily consume yourself.  Huge thumbs up.

fried oysters
Cornmeal fried oysters, cole slaw and hot sauce
closer
closer
detail
detail
inside
inside
sauce and slaw
sauce and slaw
Frankie looked around the bar area
Frankie looked around the bar area

 

The Gumbo was made with chicken and andouille.  It was chocked full of stuff and totally tasty.  The flavorful sausage was a good mix with the shredded chicken all surrounded by the velvety broth.  Let me say again – full of flavor here.  Another wonderful dish.

gumbo
Gumbo – Chicken and andouille
closer
closer
Frankie shared the restaurant details
Frankie shared the restaurant details

 

The Muscovy Duck Leg Confit was plated with dirty rice and citrus gastrique.  The duck was really moist and flavorful.  This is not a novel dish but it was a great and tasty version.  The rice on the side was also wonderful  A very savory dish where you want to eat every last bite.  The citrus sauce was amazing and was equal to the duck and rice.  Also on the plate were some well cooked collard greens mixed with baby mustard greens.  A perfect accompaniment to this tasty dish.

Muscovy Duck Leg Confit, dirty rice and citrus gastrique
Muscovy Duck Leg Confit, dirty rice and citrus gastrique
turned
turned
turned
turned
waiter and Frankie
Nice Server Thomas and Frankie

 

The Rice Crusted Jumbo Shrimp was served with boiled peanut stew.  It was another tasty dish and the peanut flavor was quite mild.  If you haven’t been a boiled peanut fan this would have changed your mind.  It was mixed with tomatoes, okra and other fun stuff.  If I had to order the dishes in likeness this would have been my least favorite, though, but that’s no ding – they were all very good.

Rice crusted jumbo shrimp, boiled peanut stew
Rice crusted jumbo shrimp, boiled peanut stew
closer
closer

 

For dessert we tried the Fried Apple Pie with butter pecan ice cream.  It was 2 pies with a nice ball of great ice cream.  The little fried pies were nicely stuffed and topped with sugar to add extra crispness to contrast with the gooey apples mixed with cinnamon and sugar.  A good sweet fix.

menu cover
menu cover
desserts
dessert menu
Fried Apple Pie with Butter Pecan Ice Cream
Fried Apple Pie with Butter Pecan Ice Cream
closer
closer
turned
turned
inside
inside
inside
inside
Frankie and a James Beard Award
Frankie and a James Beard award

 

We also tried the Coconut Custard Pie served with Buttermilk Chantilly and Orange Caramel.   Well just call this one amazing.  A totally excellent dessert – don’t miss it.  The crust was lovely and the top of the pie was a caramelized layer that worked great with the custardy interior.  The Chantilly had a bit of cream cheese essence that went perfectly with this sticky incredible, sweet pie with tremendous flavor.  Yum x2.

Coconut Custard Pie with Buttermilk Chantilly and Orange Caramel
Coconut Custard Pie with Buttermilk Chantilly and Orange Caramel
another angle
another angle
from the top
from the top
Frankie liked the pie
Frankie liked the pie
awards
awards
Chef and Frankie
Chef de Cuisine David Rouse and Frankie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s