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 ...
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