Herbsancto

Before Cochon took over the world, Herbsaint was Donald Link's one and only. While most of us have become enamored with everything pork, this bistro on St. Charles has continued to crank out a stellar menu of French and creole classics accented with Southern inspiration.

You can find flatbreads at quite a few upscale restaurants in the city nowadays. The current version at Herbsaint begins with a base of garlic butter, then a scattering of shrimp and thin slices of zucchini, and a final sprinkle of grated provolone.

While Butcher is the charcuterie capitol of the Link empire now, the process originally began here. There are still a few holdovers which usually show up as specials, like this open faced pastrami with gruyere and shredded cabbage. In my opinion, this one was better than the similar sandwich found on Tchoupitoulas. I would have preferred if the accompanying french fries were cooked a bit longer, but there is no denying the deliciousness of the pimenton aioli.

The lunch menu includes a few sandwiches, one of which is this roast duck on ciabatta with aioli and pickled banana peppers. You may initially be disappointed at the inclusion of slaw instead of french fries as a side, but the tender yet crunchy juliennes of cucumber coated in a sweetened vinegar dressing provides a welcome contrast in texture and flavor.

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Herbsaint: Dance with the one that brought ya.

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Herbsaint - Birdie