While it's the most formal of Donald Link's various restaurants, Herbsaint is more akin to an upscale bistro than a grand dining experience. Link made his name serving a refined version of Cajun fare, such as starters like Louisiana shrimp and grits with tasso and okra, while his mains trend more toward American and French fare, like grilled Green Field Farms chicken with turnip mashed potatoes or a Kurobuta pork belly cassoulet that is "so rich and unctuous that it brings new meaning to the phrase slow-cooked." Even the desserts attracted praise (they rarely do in New Orleans), with one person cautioning visitors "not to miss the exceptional banana cream pie."