It's hard to believe that while Donald Link was racking up national honors for his New Orleans-based culinary empire—French-inspired bistro and white tablecloth flagship Herbsaint; Southern- and Cajun-driven standout Cochon; pork-centric charcuterie spot Butcher—he was hatching a plan to create a much-different type of restaurant. Now, following a globe-trotting research trip during which the chef and his Link Restaurant Group partners sought wisdom from the grill masters ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.