Herbsaint Restaurant (update), New Orleans, 3/17/21


We last visited Herbsaint in the end of 2018 and it is just as good as before.  They still have white paper on top of the white tablecloths but now the well-spaced tables are also placed in the bar area.  Two walls of the front rooms are glassed looking out on the street with lowered lighting inside.  No music is in the background but there is a hum of conversation.  Service was masked, attentive and friendly.

wines by the glass
wines by the bottle
wines by the bottle
Frankie liked the table flowers


We started by splitting the Cornmeal Fried Oysters that come with cole slaw and hot sauce.  There were 6 to an order.  The oysters were juicy with a crisp coating that was perfect without anything.  The spicy dipping sauce had some horseradish which I liked but the oysters were too good to cover any of the flavor.  The slaw was creamy and a nice addition to the plate.

Cornmeal fried oysters, cole slaw and hot sauce
wine front
wine back
Frankie shared the restaurant details


Each table receives thick sliced hot bread bread and butter.  It was wonderful.  Crusty on the outside and doughy on the inside, it had terrific texture and taste.

bread and butter
bread closer
looking into kitchen


The Endive salad was 4 small heads of endive covered with Roquefort, pancetta, walnuts, croutons and buttermilk vinaigrette.  There was a good amount of accompaniments for each little boat of endive.  The great toppings worked perfectly with the bitter green.  A very flavorful option.

Endive with Roquefort, pancetta, walnuts, croutons and buttermilk vinaigrette
Frankie appreciated having sanitizer at the table


The Filet au Poivre was served with fries and pimenton aioli.  The beef was cooked a perfect rare as ordered and covered with a sauce full of herbs and spices.  It was not what I expected but was wonderful anyway.  The tender meat worked well with the dominant rosemary and pepper.  The fries varied in crispness but were tasty and hot.  The aioli was very good and made for a fun dip.

Filet au Poivre with fries and pimenton aioli
steak closer
fries and aioli
closer fries
closer aioli
Frankie helped finish up


dessert menu
after dinner drinks
after dinner drinks


The Banana Brown Butter Tart sat on Fleur de Sel Caramel.  The couple slices of banana were caramelized and sat on top of the delicious tart.  A buttery crust held the sweet gooey brown butter filling that was also topped with whipped cream.  It was excellent and a wonderful sweet ending to a perfect meal.

Banana Brown Butter Tart with Fleur de Sel Caramel
Frankie and after dinner drinks

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