Schloss Wehrden Herbst Cocktail 2012 720p
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28 Whiskey Cocktails That Are Literally Made For Winter
Winter and whiskey make the perfect pair.
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Take your love of whiskey to the next level with these cocktails tailored for chilly weather.
Apple Cider Old Fashioned
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Boozy Apple Cider
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Apple Cider Old Fashioned
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Classic Eggnog
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Eddie's Eggnog
Warm up with this extra boozy eggnog inspired by National Lampoon's Christmas Vacation!
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Bourbon Milk Punch
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Fireball Hot Toddies
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Maple Bourbon Old-Fashioned
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Leftover Pecan Pie Bourbon Shake
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Herbst Theatre Tickets
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Herbst Theatre Tickets and Event Dates
Venue Information
San Francisco, CA 94102
San Francisco, CA 94103
San Francisco, CA 94102
San Francisco, CA 94108
Daly City, CA 94015
Brisbane, CA 94005
Brisbane, CA 94005
Emeryville, CA 94608
Berkeley, CA 94710
South San Francisco, CA 94080
South San Francisco, CA 94080
South San Francisco, CA 94080
Oakland, CA 94606
Alameda, CA 94502
Oakland, CA 94621
Burlingame, CA 94010
Burlingame, CA 94010
Burlingame, CA 94010-9949
Burlingame, CA 94010
Burlingame, CA 94010
San Rafael, CA 94903
San Mateo, CA 94404
San Leandro, CA 94579
Hayward, CA 94544
Walnut Creek, CA 94597
Venue Details
Directions
Box Office Numbers
(415) 554-6360 / EMERGENCY (DURING PERFORMANCES ONLY)
Box Office Hours
Accessible Seating
General Rules
NO CAMERAS OR RECORDING DEVICES ALLOWED. NO SMOKING.
Children Rules
EVERYONE MUST HAVE A TICKET.
Miscellaneous
© 1999-2017 Ticketmaster. All rights reserved.
Sherry Herbst
- Display recipe in:
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
Orange zest twist
Subtle vermouth and falernum sweetness takes the edge off this after-dinner whiskey charged, sipper of a cocktail.
Adapted from a cocktail discovered in May 2017 at Soho House, Berlin, Germany. Herbst is the German word for autumn/fall and also refers to harvest time so this drink translates as Sherry Harvest.
Buy ingredients
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Harvest Moon Cocktail (PTD's recipe)
STIR all ingredients with ice and strain into ice-filled glass.
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Difford's Fruit Cup No.5 (Rye based)
POUR all ingredients into glass. Half fill glass with ice. Add a citrus slice and a couple of mint leaves from garnish before filling to brim with ice. Finish with rest of garnish.
How to strain a cocktail
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.
Stirrers & How to stir a cocktail
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little.
Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being.
Falernum (pronounced 'Fah-Learn-Um') is a sweet liqueur or syrup (alcoholic or non-alcoholic) from the Caribbean which is used to sweeten and flavour cocktails. Syrupy in.
Punch - Expert tips on how to make and serve
Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates
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Herbst cocktail
- Gehobene Atmosphäre mit ein wenig „Schicki-Miki“
- Viel Tratsch, Plausch und Plaudern gepaart mit ein wenig Geschäftsinteressen
- Moderner Afterwork Style
- Gerne auch als Singleparty ausgelegt und gefeiert
- Es gibt keine Sitzplätze, also eher eine typische Stehparty
- Es gibt kein spezielles Motto, der Name ist immer Programm
- Wenn euch diese Eigenschaften nicht schmecken, dann könnt Ihr Sie auch über den Haufen werfen und eine Stehparty mit schicken Bars und reichlich Cocktails machen. Jedem wie es gefällt, ist dann eben nur kein Original.
- Wer eine Cocktailparty plant und vorbereitet, muss sich vorher um eine gute Organisation kümmern, damit das Fest auch wirklich rundum perfekt wird. Was braucht man alles um das Event perfekt auf die Beine zu stellen?
- Dazu gehören nicht nur die passende Dekoration, sondern auch gute Cocktail-Rezepte, lustige Spiele und vieles mehr. Aber dafür seit Ihr ja hier.
Cocktailparty Outfit – Dresscode und Was kann ich anziehen?
Inhaltverzeichnis für schnelle Leser
Dekoideen für Cocktailpartys
Utensilien zu diesem Event
Must-Have Empfehlungen für dieses Thema
Lustige Spiele auf einer Cocktailparty
Getränke, Cocktails und Zubehör
- Indian Flame
- Caipirinha
- Tequila Sunrise
- Cuba Libre
- Long Island Ice Tea
- Sex on the Beach
- Mai Tai
- Mojito
- Pina Colada
- Zombie
- Planters Punch
Die beliebtesten nicht-alkoholischen Cocktails für solche Feiern sind:
- Yellow Runner
- Coconut Kiss
- Pussy Foot
- Ipanema
- Virgin Colada
- Mojito Limo
Versucht bei der Auswahl der Getränke / Cocktails darauf zu achten, dass es bezüglich der Zutaten häufig Überschneidungen gibt. So müsst Ihr insgesamt weniger kaufen, spart Geld und habt es beim Mixen auch leichter. Verzichtet wenn möglich auch auf Cocktail-Exoten, die tendenziell viele und schwer zu findende Zutaten haben.
Tipp: Mit der Zuckerrandhilfe geht dies leicht von der Hand. Gibt es hier.
Was die Ausstattung betrifft, so bist du mit einem Eiscrusher, einem Shaker, einem Messbecher, einem Schneidbrett für Limetten und andere Früchte sowie mit passenden Cocktailgläsern plus Strohhalmen gut beraten. Ansonsten solltet Ihr euch besorgen:
- Cocktailstäbchen
- Flexhalme
- Zuckerrandhilfe
- Spieße
- Cocktailmixer
Kunst des Mixens
Tipps und Infos
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Details und Anregungen für eure Fete. Holt euch kostenlose Tipps zur Planung und Organisation für eine perfekte Party.
Wir wollen euch hilfreiche Informationen, Tipps und Anregungen geben, wie ihr eure Feier unvergesslich werden lassen könnt. Schaut regelmäßig bei uns vorbei, hier gibt es ständig Neues.
HERBST'S, KNOWEN FOR ITS STRUDEL, IS CLOSING
By Marian Burros
Published: April 14, 1982
Manhattan will lose one of its best-known strudel shops to a 29-story apartment building this week. The 55-year-old Hungarian pastry shop, called Mrs. Herbst's, where three generations of the Herbst family turned 2,000 pounds of apples into strudel each week, is closing its doors Saturday.
Despite desperate pleas from his customers to relocate, George Herbst, the son of the founders, Bertha and Alex Herbst, seems adamant about closing, though he acknowledges that it has been a difficult decision.
''It's brutal,'' he said. ''You should stand here all day listening to the customers. But we're tired and I want to have a little fun now. Besides, it would cost at least $250,000 to refurnish a new place and frankly, in these tough times, I don't think we want to go into that.''
His son, Danny, who came to help when an uncle died, has his own profession in communications. So the 72-year-old Mr. Herbst does not really have anyone to pass the business on to.
Asked if he would take his secrets for the strudels and other Hungarian and Viennese pastries with him, Mr. Herbst replied: ''There are no secrets in cooking and baking. You know what the big secret is? Start with the freshest and the best ingredients you can buy. We always cracked our own eggs, peeled and sliced our own apples.''
''Margarine!'' he added with a laugh. ''It's all right, but not for us.'' The dough for the strudel is handmade above the shop on an assembly line that Alex Herbst designed. Apple is one of six varieties of strudel at Mrs. Herbst's, the others being cherry, nut, poppy seed, cheese and cabbage. When the bakery opened, a strip of strudel was 35 cents; today the same strip is $9.50.
The bakery makes over 100 varieties of pastries and sweets. Among Mr. Herbst's favorites are the apricot jam, still stirred by hand for four hours, the plum lekvar and the Russian coffee cake.
Mrs. Herbst's started in Bertha Herbst's kitchen. She and her husband came from Hungary in 1903 on their wedding trip and decided to stay. At first Mr. Herbst supported his family as a cabinetmaker, but during the Depression cabinetmaking was a luxury few could afford, so he started selling the pastries his wife made at home.
Soon the pastries were being sold at wholesale from a building on East 78th Street. Their fame spread, and in 1939 the Herbsts became the supplier for the Hungarian Pavilion at the World's Fair. In 1947 they moved to their present location, an abandoned furniture warehouse on Third Avenue near 81st Street.
In anticipation of the closing, many of the customers are buying enough strudels to last a year and stuffing them in their freezers. On Sunday the Herbsts will entertain their faithful clientele at a cocktail party with gypsies and music.
''It won't be sad,'' Mr. Herbst said. ''Why shouldn't it be fun?'' Marian Burros
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HERBST'S, KNOWEN FOR ITS STRUDEL, IS CLOSING
By Marian Burros
Published: April 14, 1982
Manhattan will lose one of its best-known strudel shops to a 29-story apartment building this week. The 55-year-old Hungarian pastry shop, called Mrs. Herbst's, where three generations of the Herbst family turned 2,000 pounds of apples into strudel each week, is closing its doors Saturday.
Despite desperate pleas from his customers to relocate, George Herbst, the son of the founders, Bertha and Alex Herbst, seems adamant about closing, though he acknowledges that it has been a difficult decision.
''It's brutal,'' he said. ''You should stand here all day listening to the customers. But we're tired and I want to have a little fun now. Besides, it would cost at least $250,000 to refurnish a new place and frankly, in these tough times, I don't think we want to go into that.''
His son, Danny, who came to help when an uncle died, has his own profession in communications. So the 72-year-old Mr. Herbst does not really have anyone to pass the business on to.
Asked if he would take his secrets for the strudels and other Hungarian and Viennese pastries with him, Mr. Herbst replied: ''There are no secrets in cooking and baking. You know what the big secret is? Start with the freshest and the best ingredients you can buy. We always cracked our own eggs, peeled and sliced our own apples.''
''Margarine!'' he added with a laugh. ''It's all right, but not for us.'' The dough for the strudel is handmade above the shop on an assembly line that Alex Herbst designed. Apple is one of six varieties of strudel at Mrs. Herbst's, the others being cherry, nut, poppy seed, cheese and cabbage. When the bakery opened, a strip of strudel was 35 cents; today the same strip is $9.50.
The bakery makes over 100 varieties of pastries and sweets. Among Mr. Herbst's favorites are the apricot jam, still stirred by hand for four hours, the plum lekvar and the Russian coffee cake.
Mrs. Herbst's started in Bertha Herbst's kitchen. She and her husband came from Hungary in 1903 on their wedding trip and decided to stay. At first Mr. Herbst supported his family as a cabinetmaker, but during the Depression cabinetmaking was a luxury few could afford, so he started selling the pastries his wife made at home.
Soon the pastries were being sold at wholesale from a building on East 78th Street. Their fame spread, and in 1939 the Herbsts became the supplier for the Hungarian Pavilion at the World's Fair. In 1947 they moved to their present location, an abandoned furniture warehouse on Third Avenue near 81st Street.
In anticipation of the closing, many of the customers are buying enough strudels to last a year and stuffing them in their freezers. On Sunday the Herbsts will entertain their faithful clientele at a cocktail party with gypsies and music.
''It won't be sad,'' Mr. Herbst said. ''Why shouldn't it be fun?'' Marian Burros
Inside NYTimes.com
Health »
Too Hot to Handle
The Harmony of Liberty
Should Beach Privatization Be Allowed?
Room for Debate asks whether shorefront homeowners should have to open their land to all comers.
A Woman’s Leadership May Steady Murray
Menagerie: Streaming Eagles
Curlers’ Aim: Sweep to a Win Over the Heat
Television »
The Cold War Brews Anew in Prime Time
Book Review »
Command Performance
Op-Ed: Fooling Mexican Fans
Reading, Writing and Allegations
Op-Ed: Elite, Separate, Unequal
New York City’s top public schools must become more diverse.
Herbst cocktail
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Herb Kelleher is a colorful guy. The industry revolutionizing, straight talking, Wild Turkey swilling founder of Southwest Airlines is famous for creating his business plan on the back of a cocktail napkin and transforming the airline from three jets to the country’s largest low-fare carrier—with 41 straight years of profitability to boot.
Along the way, he has learned a thing or two about leadership and life. Here are 8 of our favorite Kelleher quotes:
- “Power should be reserved for weightlifting and boats, and leadership really involves responsibility.”
- “A company is stronger if it is bound by love rather than by fear.”
- “We will hire someone with less experience, less education, and less expertise, than someone who has more of those things and has a rotten attitude. Because we can train people. We can teach people how to lead. We can teach people how to provide customer service. But we can’t change their DNA.”
You can catch Herb Kelleher, and other aviation greats, at the U.S. Chamber’s 13th annual Aviation Summit here in Washington, D.C. To learn more, or to register, click here.
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Herbst cocktail
Tchoupitoulas Room
The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
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Higgins Room
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
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Tchoupitoulas + Higgins Room
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
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The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 20 people for a seated meal or up to 25 for a small cocktail reception.
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The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.
BOOK YOUR EVENT
DONALD LINK
EXECUTIVE CHEF AND CHIEF EXECUTIVE OFFICER LINK RESTAURANT GROUP: HERBSAINT, COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL AND LA BOULANGERIE
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. In the summer of 2015, Chef Link celebrated the opening of a second location of Cochon Butcher in Nashville. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.
The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
REBECCA WILCOMB
CHEF DE CUISINE
Rebecca Wilcomb has been inspired by her mother’s Italian roots her entire life—from traveling to Italy, spending time with family, and eating her grandmother’s rustic home cooking. With an inherent passion for food and its beginnings, Rebecca landed her first culinary job at Harvest in Cambridge, Mass., where she learned the fundamentals, followed by Casablanca, and then a highly coveted position at Oleana, where she refined her craft.
Rebecca moved to New Orleans in 2008 and found an immediate home at Herbsaint. After working the line under Chefs Donald Link and Ryan Prewitt, she took over the kitchen as Chef de Cuisine in 2011. She now maintains Herbsaint’s high standards while pushing the restaurant’s food to new levels. Rebecca expands her scope through regular international travel and research, and through personal relationships with Gulf fisherman, area farmers, and local purveyors.
Under Rebecca’s leadership, Herbsaint has maintained it’s status as a “Top 10 Restaurant” by the Times Picayune. Rebecca was honored by the James Beard Foundation with their prestigious “Best Chef: South” award in 2017. She is an active member of the Southern Foodways Alliance.
KACEY MUSICK
MAGGIE SCALES
EXECUTIVE PASTRY CHEF
Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department.
MAUTHE'S PROGRESS MILK BARN
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Whole Hog and Goat
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Year round production of fruit and vegetables. Specializing in fresh shelled peas and beans and other traditional Southern vegetables.
Point Coupee, LA
Year round fruit and vegetable production, specializing in salas greens and rare papper varietes
Year round fruit and vegetable production, specializing in herbs
Year round vegetable producer, specializing in salad greens and rare pepper varieties
POCHE FAMILY FARM
Year round vegetable production, specializing in green house tomatoes and cucumbers
Urban Gardens in year round vegetable production, specializing in herbs
Urban Gardens in year round vegetable production, specializing in herbs
Year round fruit and vegetable production, specializing in Asian varieties and salad greens
New Orleans East, LAc
James Beard Foundation Awards
LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION
The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint.
Times Picayune, Nola.com
TOP 10 RESTAURANTS OF 2015
BY BRETT ANDERSON
Herbsaint is an exercise in good taste. This is not always the case even of excellent restaurants. In 15 years of dining at Donald Link’s flagship, I can’t recall a single instance in which I was explicitly asked to excuse a questionable decision involving vegetable foam, out-of-season blueberries or an ornamental dusting of paprika. Chef de cuisine Rebecca Wilcomb carries on Herbsaint’s founding principle: Render New Orleans cooking into the present tense without causing it harm. In practice, this means European bistro cooking that speaks with a drawl, or Louisiana cooking that makes room for ceviches, Provencal-style drum fish and a spaghetti carbonara for the ages. Factor in a wine list you’ll want to spend time reading and service too natural to be scripted and you have a restaurant that’s light on gloss but heavy with integrity.
Times Picayune, Nola.com
TOP 10 RESTAURANTS OF 2014
If you’re looking for clues as to how Donald Link became the paterfamilias of an empire that has earned five James Beard Awards in the past seven years, book a table at Herbsaint, the restaurant where it all began. A recent renovation brought an attractive edge to the dining room, but Link restaurants excel thanks to the nurturing of talents like Rebecca Wilcomb, Herbsaint’s chef de cuisine
Times Picayune
Top Ten Restaurants
Herbsaint is Donald Link’s baby, but the key to its current success is that Rebecca Wilcomb is treating the celebrated chef’s flagship restaurant as her own. As chef de cuisine at Herbsaint, Wilcomb is charged with maintaing the aesthetic sensibility of a restaurant that had been in existence for 11 years when she took over the kitchen in 2011. She’s made that trick look easy by clearly getting it. She understands that an established game plan need not be a cage. Rather, it calls for an evolving interpretation of how New Orleans bistro cooking should look and taste. Herbsaint’s customers expect to be oriented by familiar signposts (dark Cajun gumbo, spaghetti with fried farm egg, banana brown butter tart) and excited by whatever inspiration the chef pulls from her sleeve (butter-poached tuna cut with pickles chiles, a seasonal preparation for lamb neck). An inspired and exacting execution of this game plan is what has made Herbsaint the most consistently excellent New Orleans restaurant of the past decade.
Times Picayune Dining Guide
New Orleans Dining Guide Fall 2012: The top 10 New Orleans restaurants
At Cochon, Donald Link dives deep into the cuisine of his Cajun heritage . Herbsaint, the chef’s flagship, is at once more panoramic and tightly focused. Foundationally French —– the rillettes and duck confit are both flawless —– Herbsaint’s food looks at south Louisiana cooking from the outside in. What you find is temperamentally rustic and progressive, a place where seasonal field peas are made sinful by a bacon braise and curried local shrimp served over creamed corn straddles continents without breaking a sweat. It’s Louisiana food set in a global mosaic. Consistency is a super power of Herbsaint’s kitchen, current domain of chef de cuisine Rebecca Wilcomb. Her team executes with such easy fluency it deflects attention away from the fierce ambition that has made Herbsaint the most reliably excellent New Orleans restaurant of the past decade. Neither Herbsaint’s food nor its tastefully spare setting have anything to do with spectacle. But the fruits of its ambition to serve serious food to people serious about dining are often spectacular. So go ahead: Pick out a Barolo to match the gumbo. It’s worth it.
Times Picayune Dining Guide
New Orleans Dining Guide Fall 2011: The top 10 New Orleans restaurants
Herbsaint entered its second decade having solidi ed its status as New Orleans’ most consistently excellent restaurant. The position is enviable. Yet on paper “consistent”, with its suggestion of stasis and the guy you married to please your dad, doesn’t necessarily promise exhilaration. That’s where tiles of butter poached Gulf tuna come in, each holding a lemony relish of criolla sella chiles. Or the seared chicken rillette cake, a curl of crisp chicken skin perched over it, like a tuile adding crunch to a custardy dessert. Or lamb neck, cooked slow,
so the meat all but falls onto a bed of pureed fava beans. All are relatively new additions to a repertoire tat still leans on more than a few immovable standards: the housemade spaghetti with fried poached egg, the steak frites, the duck con t with dirty rice. They’re there because the New Orleans bistro as chef-owner Donald Link rede fined it — a humble but polished restaurant where dark roux gumbo doesn’t appear at odds with a Francophilic wine list — is still giving its diners something they expect. It just so happens that regulars know Herbsaint’s kitchen, currently the domain of chef de cuisine Rebecca Wilcomb, also will dish out the unexpected.
Gourmet Magazine
America’s Top 50 Restaurants
A meal at Herbsaint is a picture of modern New Orleans in action. The dress is casual. The crowd is coed. And the food—much of it available in small, tapas-size portions—is an unabashed combination of Euro (antipasto plates, homemade pastas), local (Gulf shrimp with green chile grits cakes and tasso cream sauce), classic (a delicious daily gumbo), and nouvelle (fennel-crusted pork belly with red curry sauce and lentil salad). As eclectic as it is, the menu really works thanks to executive chef Donald Link’s distinctively light touch. And Herbsaint’s Central Business District address ensures that it’s busting with corporate types looking to impress colleagues with their good taste.
Nation’s Restaurant News
2009 Fine Dining Hall of Fame – Herbsaint Bar and Restaurant
With the St. Charles Avenue streetcar rumbling by mere yards from its front door, Herbsaint Bar and Restaurant gives its patrons not only a broad taste of modern French-Louisiana fare but a big helping of New Orleans’ atmosphere. Chef-owner Donald Link’s roots and roux are seeped with Louisiana culture, and 100-seat Herbsaint has become a Lourdes for those making culinary pilgrimages to New Orleans. “The concept has always been to have a neighborhood French bistro with a New Orleans flair and character to it,” Link says. “We didn’t mean for it to be an over-the-top fine-dining restaurant. We wanted it to be a classic bistro.” “When Brett Anderson, restaurant critic for the New Orleans Times-Picayune, named the restaurant to one of his Top 10 lists, he wrote: “No New Orleans restaurant this millennium has sat further ahead of the culinary curve than Herbsaint. …Yet among the reasons Herbsaint is a great restaurant is that trend-setting is not its raison d’être.” Link was raised in southwest Louisiana, learning Cajun cooking from his grandfather and then heading to San Francisco in the 1990’s and attending the California Culinary Academy. He was drawn back to Louisiana in 2000. “I really like the hot, long, brutal summers here,” he says with a laugh. “All that nice weather started to bug me, so I had to get out of there.” The real reason was family, he says soberly. “I grew up here. When I was a kid, I was in a big hurry to get out of here. I wanted to see the world. But after six years, I felt like I wanted to be home with my family.” He opened Herbsaint with chef Susan Spicer of Bayona, and then after Hurricane Katrina devastated the city in 2005, he opened the more casual Cochon restaurant about eight blocks away. Katrina closed Herbsaint for five weeks, but Link says, “business is actually a lot better now than before Katrina. It’s hard to explain. The city got a lot of attention. If there is good thing to come out of Katrina, if there is such a thing, it is that the locals are galvanized about their own city.” He credits much of his success not to the many visitors who pass through Herbsaint’s doors but the dedicated locals. “The locals have really been supportive though the years,” Link says. “It really shows the true significance a restaurant has to the community.” While he has long sourced locally, he’s trying to do that with greater intensity. “I’m always looking for new farmers,” he says. “We’re looking at buying some land to plant a garden.” He recently has been looking for someone local to catch amphibians for frogs’ legs. “I went out last weekend and tried to catch my own,” Link says. He says Herbsaint continues to be his passion nine years after its opening. “We get our Mardi Gras parades in front of the restaurant,” he says. “I’ve got people who have been with me a long time now. It’s a place to call home.” Or as New Orleans’ long-passed denizen playwright and frequent streetcar passenger Tennessee Williams wrote: “Enthusiasm is the most important thing in life.”
Times Picayune
Dining Guide | Fall 2010 : New Orleans Dining Guide – The top 10 New Orleans restaurants
By Brett Anderson
Herbsaint opened a little more than 10 years ago. It was a fertile era for new restaurants in New Orleans, and this one, with its steak frites, hearty gumbos, modest décor and paper-clipped wine list, had a particularly humble air about it. How did it become one of the quintessential Southern restaurants of its generation? Leading the way on small plates didn’t hurt. Neither did anticipating modesty was about to become, at least where serious eating in America was concerned, the new swagger. But more than anything else, I credit the uncanny knack of Donald Link and chef de cuisine Ryan Prewitt’s kitchen for finding the sweet spot in every dish it serves. The best examples are rarely if ever fancy: beds of house-made spaghetti nestled with crisp paneed eggs. Watermelon gazpacho topped with Louisiana lump crab. Goat cheese beignets drizzled with local honey. Here, the light touches — the roasted pork belly’s pickled chiles, the salsa verde that brings new life to the beef short ribs — are often what make the food resonate, yet it is hard to imagine Herbsaint ever serving a dish anyone would dare call timid. Cooking so full of heart never could be.
MENUS
We feature daily specials for lunch and dinner.
SOUPS AND SALADS
Chicken, Tasso and Andouille Gumbo $8
Soup of the Day $8
Seasonal Greens with Feta, Cucumber, Croutons and Buttermilk Scallion Vinaigrette $12
Arugula with Champagne-Walnut Vinaigrette and Pickled Shallots $11
SMALL PLATES
Baked Asiago with Oregano and Lemon $11
Beef Short Rib with Potato Rösti, Salsa Verde and Horseradish Cream $15
Louisiana Shrimp and Fish Ceviche with Cucumbers and Pepitas $12
Gnocchi with Pancetta, Preserved Lemon and Parmesan $14
Housemade Spaghetti with Guanciale and Fried-Poached Farm Egg $14
Sicilian Beef with Anchovies and Olive-Caper Vinaigrette $14
Cornmeal Fried Oysters with Cole Slaw and Hot Sauce $15
MAIN COURSES
Fish of the Day $Market Price
Grilled Tuna Sandwich on Olive Bread with Lemon Pickle Aioli $16
Crispy Goat with Curried Cauliflower, Black Beans and Yogurt $18
Muscovy Duck Leg Confit with Dirty Rice and Citrus Gastrique $30
Grilled gf Farms Chicken with Orzo, Idiazabal and Mushrooms $30
Lamb and Mushroom Lasagna with Greens $27
Jumbo Shrimp Callalloo with Tomato-Chili Vinaigrette and Crispy Rice $29
Grilled Zabuton Steak with Sea Salt, Olive Oil and French Fries $34
Vegetable of the Day $6
French Fries with Pimenton Aioli $6
Saffron Fideo with Tomato Confit $9
Coconut Custard Pie with Buttermilk Chantilly and Orange Caramel $9
Eagle Rare 10 Year Bourbon $8
Banana Brown Butter Tart with Fleur de Sel Caramel $8
Broadbent 10 yr Malmsey Madiera $9
Malted Milk Chocolate Mousse with Malted Crème Anglaise $9
Buffalo Trace Bourbon Cream Liqueur $8
Fried Apple and Cherry Pie with Buttermilk Sherbert $10
Adrien Camut 6 ans d’âge Calvados $16
Cream Cheese Semifreddo with Amarena Cherries and Figs $9
Henriot N/V Brut Champagne $17
Vanilla Pot de Crème with Muscadine and Peanut Cashew Cookie $9
Dom. Du Petit Metris Coteaux du Layon 1er Cru “Chaume” ’11 $11
Chocolate or Vanilla Ice Cream $6
Ice Cream/Sorbet of the Day $6
(Dinner Only) Artisan Cheese Plate $12
Lustau Amontillado Sherry “Los Arcos” $9
PASTRY CHEF, MAGGIE SCALES
Chef Donald Link’s Herbsaint Bar and Restaurant, established in 2000 on historic St. Charles Avenue, is the flagship of the Link Restaurant Group. Herbsaint works closely with local farmers and fishermen, offering contemporary, seasonal French-Southern cuisine with elements of rustic Italian cooking. An eclectic wine list and a knowledgeable staff make for perfect pairings. The restaurant earned Chef Link a James Beard Award for Best Chef South in 2007; Chef de Cuisine Rebecca Wilcomb was honored with the same award in 2017. Herbsaint is proud to be the only restaurant to have been included on the Times-Picayune’s annual list of New Orleans 10 Best Restaurants since the list began, in 2003. The restaurant has been recognized by Eater National as one of “The Best Restaurants in America” (the 38 restaurants that defined dining), has been added to the Fine Dining Hall of Fame by Nation’s Restaurant News, as well as listed as a Top 50 Restaurant in America by Gourmet Magazine.
- TEAM
- FARM
- PRESS
We believe in the commitment to our community and in fostering long term relationships with local farmers and fishermen. Our menu reflects these connections, featuring local, seasonal produce and sustainably sourced seafood and meats. Our menu is available all day and we feature additional Lunch and Dinner specials
Our wine list celebrates classic regions of the Old World and spotlights some of the fantastic wines coming out of the New World. New selections are added to our wine list regularly. Please see below for a sample list.
SEE SAMPLE LIST
RESERVATIONS
We hold space at the bar and weather permitting the patio for walk-ins. We can also accommodate larger parties. Please contact us at 504.524.4114 or info@herbsaint.com with any questions or concerns.
PRIVATE DINING
Our private dining room can accommodate up to 50 guests for a seated meal and up to 80 guests for a reception. Please view sample menus and set pricing options here. For more information regarding private room, pricing and availability, please contact us at
For groups larger than 50, we are pleased to offer Calcasieu, our private dining facility in the Warehouse District. For more information, please view our website or call 504.588.2188.
Bartender Spotlight: Josephine Herbst
Jameson takes us behind the scenes to present 12 of Brooklyn’s finest bartenders – the heroes who make it all happen. Learn about the hidden talents and signature drinks, tips beyond tipping, and even hear some of their best bar stories. This week’s bartender: Josephine Herbst.
What’s the best part of your job?
What’s your favorite song on your bar’s playlist?
What’s our signature Jameson cocktail?
What’s your second passion outside of bartending?
What’s the hardest part of your job?
What would surprise people about being a bartender?
What has bartending taught you about life outside the bar?
What the biggest bartending mistake you’ve made?
Check out more of Williamsburg’s coolest bartenders in the Bartender Spotlight, or find your own favorite mixologist at some of Williamsburg’s best bars: Alligator Lounge, Kent Ale House, Knitting Factory, Lucky Dog, Pete’s Candy Store, The Charleston, The Gibson, The Gutter, Skinny Dennis, Union Pool, Whiskey Brooklyn, Zablozki’s, Rough Trade, National Sawdust, Greenpoint Beer & Ale, Barcade, Brooklyn Bowl, Baby’s All Right, and The Craic. Please enjoy responsibly.
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