Cochon Butcher
American restaurant · Lower Garden District
930 Tchoupitoulas St, New Orleans, LA 70130
Highlights
House-cured meats, sandwiches, charcuterie, and cocktails served
House-cured meats, sandwiches, charcuterie, and cocktails served
"Located in the New Orleans Warehouse District among condos populated by well-heeled young professionals and retirees, this sleek homage to Cajun and Southern food keeps its reservation books full with wood-fired oysters, fried alligator, and gumbo. It isn’t a barbecue restaurant, but it serves a superb smoked and braised barbecue brisket with deviled egg potato salad, and Louisiana cochon. Head around the corner to sister restaurant Cochon Butcher for a fine representation of a North Carolina pulled pork sandwich." - Stephanie Carter
"Credited with getting boudin right in the Crescent City — a loose rice sausage from Cajun Country that has migrated onto New Orleans menus — and listed among top sandwich destinations; the larger Cochon group is also noted for wood-fired oyster preparations with chile garlic butter." - Beth D’Addono
"The sandwich-focused sibling to an acclaimed Cajun restaurant, suggested as a strong option for hearty, regionally rooted sandwiches and quick bites near the warehouse district." - Adam H. Callaghan
"Donald Link is a visionary and works with partners who are the same. Stephen Stryjewski, chef and partner of Cochon, Cochon Butcher and Pêche Seafood Grill, earned Best Chef, South at the 2011 James Beard Foundation Awards. Attracting and retaining partners and team members who strive for excellence is a Link/Stryjewski hallmark, and it all comes together on Cochon’s menu of fried alligator, oyster and bacon sandwiches, and Louisiana cochon served with braised green beans." - Beth D’Addono
"Donald Link’s Cochon Butcher raises the bar with any sandwich it has on its menu. When it comes to the muffuletta, Butcher is a crowd favorite, thanks to its fluffy bread, high-quality house-cured meats, and olive salad. With meats weighed precisely and piled according to texture, the sandwich is architecturally perfect. It’s served warm from an oven that applies both steam and heat." - Beth D’Addono
