Herbsaint

Herbsaint would be the locally made pastis found in, among other places, the popular local cocktail, the Sazerac. As a restaurant, it's an alternative to similarly inventive but much higher-priced peers in the Quarter, with thoughtful dishes planned by 2007 James Beard Best Southeast Chef Donald Link. Be sure to try the Herbsaint, tomato, and shrimp bisque -- it always sends us into rhapsodies, and we aren't even soup fans -- and the "small plate" of fried frogs' legs, because when else are you going to? Fresh, beautiful salads can come delectably decorated with seasonal ingredients or lush extras like burrata cheese. Carnivores might weep over the splendor of the meticulous pork-belly preparations, which can be a 3-day process. The desserts are often simple, but usually standouts. Bistro menu served from 1:30 to 5pm, featuring light entrees from both lunch and dinner menus.

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