Last month, Herbsaint celebrated its 25th anniversary. In 2000, Chef Donald Link opened the restaurant, located on St. Charles Avenue in the Central Business District. Local, seasonal ingredients define the menu, placing Link at the forefront of the movement, and ever since, the restaurant has been recognized by countless food publications and organizations. Herbsaint is the flagship of what would become a collection of concepts by the now illustrious Link Restaurant Group. In honor of the anniversary, Chef de Cuisine Tyler Spreen, who now leads Herbsaint’s kitchen, created six tasting menus, of which the final installment is on Nov. 5. The dinner includes pâté en croûte with truffles and Madeira gelee; charred Octopus with arroz negro, aioli and pickled okra; and for dessert, the Italian chocolate confection gianduja bombe with candied hazelnuts. herbsaint.com
Eat, Drink and Gather
Seafood and bourbon? Tell us more! Harrison Avenue in Lakeview is getting another addition to its growing food scene, Boil & Barrel, located in the former Outpost 45 building at 900 Harrison Ave. The restaurant, owned by New Orleans restaurateurs David McCelvy, Tarek Tay and Hicham Khodr, had its soft opening at the beginning of September, but plans for a grand opening will be announced at a later date. Inspired by the Gulf of Mexico’s seafood; the Mississippi River’s history as the superhighway of sorts for bourbon being shipped from Kentucky to New Orleans in the 1800s; and gatherings on nearby Lake Pontchartrain, the restaurant has indoor and outdoor seating and will specialize in seafood boils and a certain brown liquor, as the name suggests. Diners can also nosh on staples like raw oysters, ceviche, crab cakes and tacos. The bar serves more than just bourbon, including a wide variety of other spirits, local beer, wine and frozen cocktails. boilandbarrel.com
Forum for Food and Fun
On Nov. 8, the Historic New Orleans Collection kicks off its 2025 Food Forum, “Come Pass a Good Time.” The forum includes talks, book signings and panels with local chefs, historians and storied hosts. The event is hosted by Dr. Jessica B. Harris, culinary historian, college professor, cookbook author and journalist. Wrap up the day with a delicious party, Food Fête, featuring an open bar and tasting, organized and curated by New Orleans food writer Megan Braden-Perry. Get additional information and buy tickets at hnoc.org/events/food-forum-2025
New Peruvian Restaurant
In September, The Times-Pic/Advocate reported that Madisonville Peruvian restaurant Social is opening a new location on Magazine Street this fall. This new iteration of the St. Tammany Parish restaurant is by Habs Hospitality Group, owned by Habaneros founder Omar Lugo and chef Adolfo Gosalvez. The latter helped get New York-based restaurant Mission Ceviche into the MICHELIN Guide. The former location of Tito’s Ceviche, 5015 Magazine St., will house the new incarnation of Social. socialrestaurant.co
Simply the Best
In September, Kelly Jacque, co-owner and chef of Ayu Bakehouse in the Marigny was named one of Food & Wine’s Best New Chefs in the magazine’s 37th annual installment of the popular feature. Of its 2025 class of chefs, the editors wrote that “stories were told on the plates, and menus read like memoirs. In this new generation, chefs and bakers are drawing from their backgrounds, their upbringings, and their hometowns as a source of inspiration.” We’re certainly biased, but there’s no place on Earth with more inspiration than New Orleans. As evidenced by the consistently inspired and innovative baked goods coming out of Ayu. Hello, muffuletta breadsticks. In addition to New Orleans as their muse, Jacque and her business partner, Samantha Weiss, playfully blend their backgrounds (Southeast Asian and New Yorker, respectively), to craft delicious creations you’ll be tempted to keep all to yourself. See our Persona profile on page 22 for more information and an in-depth conversation on the win, Ayu Bakehouse, culinary influences and more. ayubakehouse.com
