Cuisine:

• Others
• Cajun

Cochon Description:
Cajun goes contemporary-cool at Cochon. Cochon's warehouse space blends blond wood furniture, bare brick walls and an open kitchen, and thus manages to feel simultaneously sleek and rustic. The menu is an homage to the traditional southwest Louisiana fare that co-chef and co-owner Donald Link grew up eating, gussied up to often marvelous effect with the help of co-chef and co-owner Stephen Stryjewski. They butcher whole hogs to make spicy andouille sausage, Cajun boudin blanc (pork sausage with liver and rice) and moist patties of pulled pork served over turnips and cracklings. Other good bets include chicken livers or the Gulf fish roasted in the wood-burning oven and served with vinegary onions, which tastes like a meal prepared around a campfire during a fishing trip. The wine list is small but carefully selected. This food, though, is best enjoyed with a pint of local Abita beer or a shot from the fine selection of small-batch bourbons. And no meal is complete without one of the dessert menu's fine cakes or cobblers. Don't be fooled by the down-home menu items---this place is a bit pricey, but it's worth it.


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