The culinary scene in the Big Easy is going off like a neutron bomb right now, with the old restaurants being invigorated and the new ones bringing flavors and textures that one wouldn’t think possible a decade ago. But who's responsible for this? Who's bringing their kitchen game? Which new Orleans chefs should everyone know about? Well, we're glad you asked...
Restaurants: Herbsaint, Cochon, Cochon Butcher, and Peche Seafood Grill
While he may have cut his chops in California, Chef Link trained under Susan Spicer at Bayona (see below), and eventually made his way back to New Orleans to open Herbsaint and a few other amazing restaurants you may have heard of. Also, his catering vehicle is a classic rock-style band van known as “Pig Slayer.” Get the fried rabbit livers with pepper jelly at Cochon. Or the muffaletta at Butcher. Or pretty much anything that comes out of any of his kitchens.