Cochon

Cochon is a Cajun restaurant at 930 Tchoupitoulas Street in the Warehouse District of New Orleans, Louisiana, opened in 2006 by chef Donald Link and his partner Stephen Stryjewski. Link, a native of Lake Charles in southwest Louisiana, was awarded the James Beard Foundation's Best Chef South title, and Cochon was built around the rural Cajun cooking of his family. Pork is central, and the kitchen works with whole hogs, house-made sausage and boudin, and a wood-fired oven and smoker. The restaurant's best-known dish is fried boudin with pickled peppers, a crisp, rich starter. Other favorites include rabbit and dumplings, a smoked ham hock with a sticky glaze, wood-fired oyster roast with garlic and herb butter, and collard greens, with seasonal Gulf seafood, cracklins and sides such as macque choux adding variety. Next door is Cochon Butcher, a casual sandwich and charcuterie shop with a counter and a different menu. The dining room at Cochon is a converted warehouse with brick walls, wood-fired kitchen heat, mounted pig motifs and a convivial, lively feel. It is casual and noisy and comfortable in jeans, so there is no formal dress code. The bar offers Louisiana-inspired cocktails, a considered beer list and a wine list that pairs well with rich, smoky food. Reservations are recommended for dinner and weekends, and booking several days ahead is advisable, while lunch is easier and prices are a little lower. Expect to spend about US$35-60 per person. The restaurant is within a short walk of the National WWII Museum and the Contemporary Arts Center, which makes it a good stop around a day of sightseeing in the Warehouse District. Groups should reserve ahead, and visitors who miss a table can often find seats at the bar, where the full menu is generally available and the staff are happy to explain the Cajun dishes.