- #Picture of new orleans food and spirits menu how to
- #Picture of new orleans food and spirits menu professional
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. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. 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.
#Picture of new orleans food and spirits menu professional
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. I’ll be back to try some of their other offerings.Ģ10 Metairie-Hammond Hwy.Executive Chef and Chief Executive Officer Link Restaurant Group: Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie Overall, we had a pretty good lunch here. Just keep this in mind if you decide to order this. Well, I checked the menu again and it said the lunch portion was just a smaller version of the dinner portion, so that explanation didn’t make any sense. He said that comes with the lunch portion, which he didn’t think I wanted. I told our waiter the menu advertised this dish as crabmeat stuffed eggplant. I tried scraping some off so I could taste the eggplant.
The batter on it was so thick it was all I could taste. And don’t ask me how I thought the eggplant might be served, but I didn’t know it’d be fried. No crab stuffing at all in the entire dish. This was just two planks of fried eggplant. The menu said the eggplant was stuffed with crabmeat. However, I was really disappointed in the dish. I went with the Crawfish Pontchartrain sauce instead of the Shrimp Lafayette sauce. My dining partner said her shrimp dinner was pretty good, but the pasta part of the dish could have been hotter. Made with a dark enough roux, plenty of seafood and seasoned nicely. And the honey mustard dipping sauce was delicious! I asked our waiter what was in it, and he said Dijon mustard, honey and horseradish to give it a little kick. Nice and cheesy and loaded with crawfish. And in my opinion a half order is plenty enough for two people! + THE FOOD + VooDoo Crawfish Rolls Shrimp Feast Stuffed Eggplant For entrées my dining partner got the Shrimp Feast, and I went with the Stuffed Eggplant. We decided on a half order of onion rings, the VooDoo Crawfish Rolls, and a cup of seafood gumbo for appetizers.
#Picture of new orleans food and spirits menu how to
Since my menu pictures always come out horrible, and I have no idea how to fix it, here’s a link to their menu: Today we figured we’d take a shot at lunch, and luckily, we got a table! If I’m not fed soon I might actually start biting people! So we would never wait.īut that was always at dinner time. When I’m hungry? That impatience grows immensely. We’ve tried to eat here at least three times, and each time there was at least a 30-minute wait for a table.
That being said I’ve been eyeballing this place for some time. The ones I’ve tried are R&O’s, Lime Leaf, Station 6 and Deanie’s. There are a bunch of good restaurants within two blocks of this one. You can literally walk right across the street and catch shrimp, crabs and fish in Lake Pontchartrain, so it’s natural for the menu to feature a lot of seafood. This place is located in an area of Metairie called Bucktown.
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