Eats : USA : LA : New Orleans : Cochon
Eats : USA : LA : New Orleans : Cochon
About Cochon
Donald Link and Stephen Stryjewski, Cochon’s chefs and
co-owners, have not reinvented Cajun cuisine. The crowds (Cochon may be the
toughest reservation in town) and accolades (the partners have won three Beard
Awards between them) just make it appear that way. Spend a few minutes with
Cochon’s flaky crawfish pies, restorative rabbit and dumplings or signature
crisped pork cake with turnips and cracklins and it’s clear the chefs respect
their source material too much to modify it beyond recognition. Part of the
thrill of eating in this post-industrial Warehouse District space — or in
Cochon Butcher, the post-industrial sandwich shop and meat shop next door — is
that you can’t tell if the kitchen is bucking for brownie points from Acadiana
natives — by dishing up authentic boudin balls, squishy-hot rolls and hogshead
cheese — or pandering to picky urban tastes — by making it all look like
something you could serve in Seattle. The answer is that everything is the
genuine article, provided you open your mind enough to imagine a Cajun
grandmother roasting local goat to serve with fresh beets and peas or
slathering fried alligator strips with chile-garlic aioli. If you thought you
knew Cajun cooking before trying Cochon, you weren’t wrong. It just turns out
there was more to learn — and love.
Cochon Review By BradandGina : Flat Rock, Michigan
We ventured here on our last afternoon in NOLA and had an
amazing meal--especially loved the grits and greens. They are, hands down, the
best grits I've had in the South. The oyster meat pie was interesting; sweet
potatoes with hog jowls and alligator bites were tasty as well. After 4 visits
to New Orleans, this little find turned out to be one of our favorite
restaurants in the city.
Sources : Cochon Photo | Cochon Information | Cochon Review | About BradandGina
Contact Cochon
Sources : Cochon Photo | Cochon Information | Cochon Review | About BradandGina
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