Herbsaint (New Orleans, LA)

701 St Charles Ave
New Orleans, LA 70130
Dining date: 6/12/15

HerbsaintHerbsaint is chef Donald Link’s flagship restaurant. Since opening the restaurant in 2000, Link has garnered considerable acclaim on the nationwide stage and is now one of the most notable chefs in the state. He opened the ever-popular Cochon in 2006, was awarded the James Beard award for Best Chef: South in 2007, opened up Cochon Butcher in 2009, and opened his latest restaurant Pêche Seafood Grill in 2013. Link was also nominated for the James Beard award of Outstanding Chef in 2012, 2013 and 2014. For these reasons, Herbsaint was a must-visit on this trip’s itinerary.

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Willie Mae’s Scotch House (New Orleans, LA)

Willie Mae’s Scotch House
2401 St Ann St
New Orleans, LA 70119
Dining date: 6/10/15 and 6/13/15

ExteriorWillie Mae’s fried chicken was probably the most highly anticipated bite of this whole trip for me. In fact, this might have topped the list of dishes I wanted to try in America. I’m a huge fan of fried chicken; Willie Mae’s is supposed to have some of the best in the country. Popularized countless times by the likes of the Food Network and Travel Channel, it kind of seems like the Peter Luger of fried chicken. Pretty much legendary status.

The menu at Willie Mae’s offers a host of southern specialties like a country fried pork chop, smothered veal, and fried catfish or shrimp. These items are supposedly good, but I’ll likely never know – we were here for fried chicken.


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Restaurant August (New Orleans, LA)

Restaurant August
301 Tchoupitoulas St
New Orleans, LA 70130
Dining date: 6/13/15

AugustRestaurant August was high on my list of places to try while in town. It’s John Besh’s flagship restaurant and consistently regarded as one of the top restaurants in the city. The food here combines Besh’s classical French training with the cuisine and ingredients of Louisiana. The decor is an upscale setting with old-world charm.

dining room

A few dining options were available – a la carte, a five course farmers market tasting ($72) and a five course degustation menu ($97). The restaurant allows each diner to choose which route they want to go; the tasting menu isn’t mandatory for the entire table. The flexibility allowed us to get one tasting menu and order a handful of a la carte dishes to create a custom tasting.

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K-Paul’s Louisiana Kitchen (New Orleans, LA)

K-Paul’s Louisiana Kitchen
416 Chartres St
New Orleans, LA 70130
Dining date: 6/10/15

K-Paul'sK-Paul’s Louisiana Kitchen opened in New Orleans’ French Quarter in 1979 and has been an institution ever since. Opened by chef Paul Prudhomme (and wife Kay) after helming the kitchen of Commander’s Palace, K-Paul’s has been serving creole/cajun favorites that haven’t changed in the last 35 years. Blackened fish was created here, a technique now duplicated all around the region. Jambalaya, etouffée, gumbo, turtle soup, fried oysters – it’s all here. A visit to K-Paul’s was high on my list of restaurants to try. Continue reading

Lüke (New Orleans, LA)

333 St. Charles Ave
New Orleans, LA 70130
Dining date: 6/9/15


Luke was our first dinner in New Orleans. It’s a John Besh restaurant, one of the most notable chefs in the city with over half a dozen restaurants in town. We had a larger group this evening, so Luke’s proximity to the convention center, casual feel and Louisiana take on a French brasserie fit the bill.

kitchen view


The menu showcases a raw bar (lobster, oysters, shrimp, clams, mussels, crab), charcuterie, and an assortment of southern and French favorites. We began with an order of local oysters.

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Cochon (New Orleans, LA)

930 Tchoupitoulas St
New Orleans, LA 70130
Dining date: 6/11/15


Cochon was one of the most oft-mentioned restaurants when I fielded New Orleans restaurant recommendations. Both locals and visitors alike have taken a liking to chefs Donald Link and Stephen Stryjewski’s ode to the pig. True to the restaurant’s name the menu is pork-heavy, but plenty of other proteins like the region’s local seafood make it on to the menu as well. Almost everything is crafted in-house here, particularly the cured pork products.

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