"The chatty, boisterous nature of the restaurant is apparent when you enter: The glee of meat-happy patrons practically bounces off the wood paneling that frames the entire dining room. It’s a place to pig out (pun intended), but behind the bacchanal is a commitment to high-quality, in-house food production. The menu is understandably pork-heavy, with house-made sausage and bacon. Smoked, cured, and shredded preparations are also big stars. There’s a smattering of other proteins, too: Rabbit and catfish make appearances, and the universally recommended bacon and oyster sandwich is an unmissable offering. The beer selection is a stand-out, with interesting draft options from local brewers featuring prominently on the drinks menu. The wine-by-the-glass selection is also impressive, and the cocktail menu has strong, savory flavors that can stand up to Cochon’s robust food. You won’t go wrong ordering the supremely popular Bloody Mary." - Paul Oswell
