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	Herbsaint \| Restaurant Review \| New Orleans \| Frommers.com
		Herbsaint -- that would be the locally made pastis found in, among other places, the popular local cocktail, the Sazerac -- was one of the first (if not the first) restaurants to reopen in the CBD.
		As a restaurant, it's an alternative to similarly inventive, but much higher priced peers in the Quarter (here the entrees are mostly comfortably under $20), and its chef was just nominated for a James Beard award.
		Be sure to try the Herbsaint, tomato, and shrimp bisque -- it sent us into rhapsodies, and we aren't even soup fans -- and the "small plate" of shrimp with green-chile grits ("Not as good as Uglisech's," says one NOLA foodie, invoking the name of a legendary local seafood joint, "but a close second.").
	www.frommers.com /destinations/neworleans/D48911.html (342 words)

	Herbsaint - Wikipedia, the free encyclopedia
		Herbsaint is a brand name of anise-flavored liqueur, originally made in New Orleans, Louisiana.
		Although Herbsaint was originally produced under the name "Legendre Absinthe" it never contained wormwood.
		Herbsaint was and still is used in several cocktails.
	en.wikipedia.org /wiki/Herbsaint (276 words)

	Welcome to the Best of New Orleans! Restaurant Review 05 15 01
		Herbsaint is a casually hip spot for foodies in the mood for flair but not flashiness, who are willing to forgive small glitches in taste or service for convenience and reasonable (not inexpensive, mind you) prices.
		Herbsaint's charm includes regular quakes from the streetcar passing outside, the likelihood that you'll make friends at the close tables around you, and walls of solid windows or sweet pea green paint (both of which culminate in an illusion of outdoor dining).
		Herbsaint is romantic, but it's not the place to go on the one night all year you splurge for a sitter.
	www.bestofneworleans.com /dispatch/2001-05-15/restreview.html (655 words)

	Herbsaint Bar and Restaurant
		Here is where dark, rouxy gumbos find common ground with lemony gnocchi seared in olive oil, where small plates of house-made spaghetti come outfitted with fried poached eggs, where parmesan beignets stand in for croutons on carefully composed spinach salads, and steamy piles of dirty rice escort crisp confit duck legs.
		In short, Herbsaint is where New Orleans, after almost three centuries of braising in European influences, finally puts its definitive stamp on the bistro-trattoria.
		When chef Donald Link of Herbsaint talks about his cooking, he does it modestly and in a surprisingly soft voice for a man of his imposing presence..
	www.herbsaint.com (512 words)

	Nation's Restaurant News: Bayona owner adds spice to New Orleans with Herbsaint debut
		Herbsaint is located in the former space occupied by Bonnot's Bizou, in the heart of New Orleans' business-warehouse district.
		Herbsaint has two dining rooms, the main one with 60 seats and about 12 more at the bar, and a rear dining room with about 40 seats for private parties and main-room overflow, Jackson said.
		Herbsaint's general manager is Averriel Thomas, formerly of Commander's Palace, Emeril's and Emeril's Del Monico.
	www.findarticles.com /p/articles/mi_m3190/is_44_34/ai_66891151 (806 words)

	Herbsaint Bar & Restaurant
		When chef Donald Link of Herbsaint talks about his cooking, he does it modestly and in a surprisingly soft voice for a man of his imposing presence.
		The duck-and-andouille gumbo he sends to the tables at Herbsaint plumbs the depths of Louisiana’s trademark flavors – earthy, robustly seasoned and rich enough to linger on the palate after the bowl is emptied.
		Herbsaint’s charcuterie plate, usually featuring rillettes of cold, shredded pork, silky foie-gras pates and rough-hewn, country-style terrines, could be echoes of those Link family rituals.
	www.herbsaint.com /reviews4.html (441 words)

	Appetites: Herbsaint (Site not responding. Last check: 2007-09-18)
		Modern, in this sense, is meant neither as an unreserved compliment, or a criticism, but a way to distinguish two outstanding restaurants that approach food a little differently.
		Herbsaint is Spicer's in name, and in some indefinable sense the food is clearly linked to her style, but the restaurant is Link's in all other respects.
		Anyway, all of the preceding is a prelude to saying that I had a very enjoyable lunch with a couple of friends today at Herbsaint.
	www.appetites.us /archives/000237.html (623 words)

	EINSTÜRZENDE NEUEKÜCHEN » Sazerac (Site not responding. Last check: 2007-09-18)
		Mixed with water or ice as in a frappe, Herbsaint becomes an opaque beverage whose gyrating whorls of coalescent strata have a distinct opalescent hue….
		Legendre Herbsaint is the only drink of its kind in the world, It has all the virtues of absinthe but none of its sins.
		Pour the Herbsaint into a chilled old-fashion glass and tilt and turn it to coat the inside all over.
	enkuechen.clawz.com /cookbook?p=246 (254 words)

	Herbsaint - New Orleans, LA: read unbiased reviews, view menu, make a reservation, hours and locations - Open List
		"i had the privilege of eating at herbsaint and bayona which are both restaurants of a woman named susan.....
		herbsaint was superb cuisine for reasonable prices(considering the high quality).
		"herbsaint, named for new orleansi legendary anisette liqueur, brings vitality to the restaurant scene in the cityis central business district.
	www.openlist.com /restaurants-view-herbsaint.htm (663 words)

	The Virtual Absinthe Museum - Absinthe in America - Herbsaint
		Herbsaint is a drink distinctly European in character.
		Herbsaint an immediate and popular success wherever it is sold.
		To drink Herbsaint is to recall the glories of the cast.
	www.oxygenee.com /absinthe-america/herbsaint.html (4148 words)

	Sazerac
		The Sazerac is one of the oldest known cocktails.
		To make a Sazerac, coat the inside of an Old Fashioned glass with a teaspoon or so of Herbsaint, Pernod or some similar pastis; swirl around until the inside is coated and discard the excess.
		To a mixing glass 2/3 filled with cracked ice add one teaspoon of simple syrup, 3-4 dashes of Peychaud's bitters (Angostura bitters is not an acceptable substitute, although some people will add a dash of Angostura to the Peychaud's) and 2 to 2.5 ounces of rye whiskey; stir for thirty seconds.
	www.brainyencyclopedia.com /encyclopedia/s/sa/sazerac.html (354 words)

	Herbsaint - New Orleans, LA, 70130-3713 - Citysearch
		Half a block from historic Gallier Hall, Herbsaint lets young, artsy professionals wax nostalgic for an era they never knew.
		My boyfriend ordered the frog legs (greasy) and the shrimp & grits (very good) he also had a bowl of tomato and shrimp bisque, (not that warm and fishy).
		I will say, however, if you are going to go, absolutely get their signature cocktail, the Herbsaint champagne cocktail, because it is truly divine!
	neworleans.citysearch.com /profile/11404219/new_orleans_la/herbsaint.html (546 words)

	Star Chef Susan Spicer of Bayona, Herbsaint & Cobalt - New Orleans, LA on Star Chefs
		In October of 2000, Susan and thcee partners opened Herbsaint, a casual contemporary bistro-style restaurant in the Warehouse District of New Orleans.
		Herbsaint has quickly become a hot spot with the locals for dining and socializing.
		In New Orleans, she can be found in the kitchen at either Bayona or Herbsaint most nights of the week.
	www.starchefs.com /chefs/SSpicer/html/biography.shtml (531 words)

	my little kitchen: More of New Orleans
		I looked through my guidebook for a nearby restaurant that sounded good and finally settled on Herbsaint which was just around the corner on St. Charles.
		I didn’t realize at the time that it was flavored with Herbsaint liqueur.
		This page discusses absinthe and New Orleans, and mentions Herbsaint: "In New Orleans, the preferred absinthe substitute is Herbsaint, a locally-made anise liquor which is used in cocktails as well as in cooking.
	mylittlekitchen.blogspot.com /2004/09/more-of-new-orleans.html (1380 words)

	Sazerac Cocktail History and Recipe /
		Pernod, Herbsaint, or Ricard was substituted in place of absinthe.
		The Sazerac cocktail is now associated with the Sazerac Bar at the Fairmont Hotel in New Orleans, and the hotel pays an annual fee to the Sazerac Company for the use of the name.
		Add the Herbsaint, absinthe, or Pernod to the glass; swirl it around to coat the entire sides and bottom of the glass.
	whatscookingamerica.net /Beverage/SazeracCocktail.htm (499 words)

	ABSINTHE.SE - Absinthe Substitute Reviews
		Pastis includes many herbs that are not found in absinthe, and also licorice extracts and sometimes even spices, which is never used in an absinthe.
		Some of them have their roots in authentic absinthes, such as the Legendre Herbsaint, which was once a commercially produced absinthe from New Orleans, USA.
		With the sweetness of the Pernod 45 and the earthy tones of the Herbsaint I guess this appeals to most people looking for an anise based aperitif, but also in this case, there are others...
	www.absinthe.se /reviews/substitutes.html (506 words)

	New Orleans: Herbsaint - Traveler Reviews - Great evening! - TripAdvisor
		Herbsaint probably isn't the place to go if you are looking for an intimate place to have a quiet conversation.
		Nov 21, 2004: A TripAdvisor Member, St. Louis, MO I had the privilege of eating at Herbsaint and Bayona which are both restaurants of a woman named Susan Spicer.
		Herbsaint is definitely a must when in New Orleans.
	tripadvisor.com /ShowUserReviews-g60864-d426308-r3255817-Herbsaint-N... (1117 words)

	Welcome to the Best of New Orleans!
		A New Saint Marches In Susan Spicer and Donald Link’s HERBSAINT finds success at its own pace.
		HERBSAINT Chef Donald Link has reunited with Susan Spicer to provide a sophisticated but casual restaurant that fits between Franky and Johnny’s and Bayona.
		But the preparations, the presentations and the intentions – not to mention that Link, not Spicer, is Herbsaint’s primary workhorse chef – invalidate comparisons between the two restaurants.
	www.bestofneworleans.com /cuis/restreviews/herbsaint.html (692 words)

	A Big Easy Christmas \| Food & Wine (Site not responding. Last check: 2007-09-18)
		Recently she put together a holiday dinner for friends, even though she's just embarked on a big new project: Herbsaint, a 100-seat bistro in the city's suddenly thriving Warehouse District.
		"Herbsaint is an absinthe substitute they make in New Orleans," Spicer explains, "and it's something I use a lot in cooking.
		Spicer, 47, has been garnering both local and national acclaim since 1986, when she began cooking cream of garlic soup and grilled duck breast with pepper jelly glaze at a tiny French Quarter restaurant called the Bistro at Maison de Ville.
	www.foodandwine.com /recipes/invoke.cfm?objectid=F97B31DE-8EB3-4393-904C196041F32DDC (1048 words)

	Deciding a menu (Site not responding. Last check: 2007-09-18)
		Then, strain the rye whiskey, bitters and sugar into the Herbsaint coated glass.
		Herbsaint is a New Orleans liqueur, which serves as a substitute in the Sazerac for Absinthe, which is now illegal.
		Herbsaint does have a licorice flavor, so be sure to just coat the glass with a small amount.
	www.ymcaevents.com /deciding_a_menu.htm (3286 words)

	Absinthe,Absinthe-Encyclopedia,Thujone,Czech Absinthe,Czech Strong Absinthe,King of Spirits Gold,Pernod Absinthe
		In another glass mix the sugar with the bitters dissolving the sugar.
		In the Old Fashioned glass remove the ice and pour in the Herbsaint coating the entire glass.
		Shake with ice and strain into a highball glass and fill with seltzer.
	www.absinthe-dealer.com /assets/own/absinthe-encyclopedia.htm (830 words)

	AOL CityGuide: - New Orleans - Herbsaint - Restaurant (Site not responding. Last check: 2007-09-18)
		The French/Creole bistro Herbsaint comes with a pedigree that'll make any Crescent City diner's mouth water: the proprietor/chef at this impressive yet approachable warehouse district venue is Donald Link, who can number Susan Spicer's Bayona and San Francisco's Jardiniere among his accomplishments.
		Regulars enjoy the wild green salad spiced with gorgonzola and peppered pecans, as well as an eggplant Napoleon, sinful shrimp bisque, hearty gumbos, meaty short ribs, pork loin, rib-eye, lamb and salmon with a must- have mustard-seed coating.
		Desserts are given full attention, as well -- the chocolate beignets are a nice twist on an old favorite, and the saffroned semolina cake ladled with caramel is a uniquely sinful experience.
	cityguide.aol.com /neworleans/entertainment/venue.adp?sbid=113300348 (391 words)

	Herbsaint Bar & Restaurant (Site not responding. Last check: 2007-09-18)
		Spicer uses Herbsaint, the anise and licorice-flavored spirit, in cooking and preparing cocktails.
		In contrast to the extraordinary food that appears on the plate, Herbsaint's decor could be described as "few frills." Guests at tables along Herbsaint's front windows, however, have a cityscape view of St. Charles Avenue and the streetcars that noisily travel uptown.
		Desserts are very special at Herbsaint, one of the few restaurants (in addition to Bayona and several others) to offer an artisan cheese plate to enjoy with the last of your dinner wine.
	sites.ewebboss.com /herbsaint2001/review_countryroads.asp (1568 words)

	eG Forums -> New Orleans...Bayona or Herbsaint
		Been to bayona twice and herbsaint 3 times (Dinner only).
		Herbsaint is just as good at half the price.
		Herbsaint is on the corner of St. Charles and Girod in the CBD, just valet there.
	forums.egullet.org /index.php?showtopic=28771 (592 words)

	CHEF OF THE YEAR - New Orleans City Lifestyle Magazine Online
		Donald Link has brought a soul-warming heartiness to Herbsaint.
		Herbsaint’s menu is a collaborative effort by Link and Spicer.
		Fanciers of duck confit will be hard pressed to locate a better rendering of this French classic than Herbsaint’s.
	publications.neworleans.com /no_magazine/37.1.52-CHEFOF.html (469 words)

	The Old Absinthe House ~ Rue Bourbon
		Coat glass with Herbsaint by 'rolling the glass' with your hands or you can try the traditional tossing of the glass (be careful!)
		Drain off any additional Herbsaint left in the glass.
		Herbsaint is an Absinthe substitute made here in New Orleans.
	www.oldabsinthehouse.com /cocktails.html (424 words)

	Absinthe
		This absinthe comes in a 2-piece styrofoam sabot inside the box which is labeled "alcohol" on the customs tag.
		On opening the bottle, the bouquet is much stronger than the wormwood-free substitutes like Herbsaint, it has almost a fruity, woody smell.
		Flavor is like pernod or herbsaint only less sweet and more bitter.
	www.artifex.ws /images/feeverte.html (982 words)

	Herbsaint \| New Orleans Restaurants \| Fodor's Online Travel Guide
		i had read so many positive things about this and it was even a fodor's choice so the fact the herbsaint was so average came as a surprise.
		The flavors at Herbsaint are delicious, layered, and complex.
		The waiters, though a tad pretentious at times, make excellent wine recommendations and do a wonderful job of taking care of customers.
	www.fodors.com /rants/rrread.cfm?destination=new_orleans@110&class=Restaurants@20002&entity_id=54418&property=HERBSAINT@294181&sort=name&pg=3 (443 words)

	Modern bistro in New Orleans: Herbsaint
		We don't know what level of involvement Susan Spicer still has here, but it doesn't matter because the restaurant is in the safe hands of chef David Link.
		Situated on St. Charles Ave at the corner of Girod St it is in the heart of the area where old warehouses are being turned into trendy apartments.
		We were lucky enough to spend some time working in New Orleans recently and had an apartment in Lafayette only a block away from Herbsaint - we therefore got to know it very well.
	www.foodtourist.com /FTGuide/Content/I538.htm (197 words)

	Local News \| News for Charlotte, North Carolina \| WCNC.com \| Food
		The Herbsaint champagne cocktail: In a champagne flute, drop a touch of Herbsaint and a touch of crème de mûre (flberry liqueur).
		Half-Sinner, Half-Saint: This is both sweet and dry vermouth with a touch of Herbsaint and a twist.
		Herbsaint, the restaurant, is closed, but undamaged and expects to reopen.
	www.wcnc.com /sharedcontent/features/food/generalstories2/100505ccrhFoodHerbsaint.c5f65b80.html (737 words)

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