For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. The same year Cochon was nominated for Best New Restaurant Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The latest addition to the family is Gianna, an Italian restaurant joining the group in April 2019. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years.
#FISH HEADS HAPPY HOUR PROFESSIONAL#
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. While it appears to be a casual place, there were quite a few people dressed very nicely (dresses/heels, and sports coats) - and also casually - We also noted that there were several people in motorized electric chairs (electric scooters), so obviously they are accommondated easily here.Executive Chef and Chief Executive Officer Link Restaurant Group: Herbsaint, Cochon, Cochon Butcher, Calcasieu, Pêche Seafood Grill, Gianna and La Boulangerie By the time we had completed our meal, there were a a lot of people waiting to be seated. Even at the time we arrived, finding parking was a challenge, for sure. We arrived about 5:30 PM and were seated promptly. We did that - and then got told something else.
When we called to see if they accepted reservations (we were there on a Saturday night) - they said they did not take them, to call about 1/2 hour before we arrived.
#FISH HEADS HAPPY HOUR HOW TO#
I'm not sure how to mark "Reservations" below. Our server was very thoughtful and helpful. relative to different typcs of fish - that was fun to read. They also have on each table a flip chart telling fish facts, including seasons, etc. It was to die for! If in the area, I'd come for that again - We especially appreciated that they offered both wild fish (what we eat) - and had farmed fish, also. My husband had mahi mahi and said it was very good - you get to choose your sides, which is wonderful! I was not particularly hungry and chose the Danish Candied Walnust Salad. We were in the area to see family - and had never been in exactly this area.
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