Cochon Butcher

"Check out Cochon or sandwich sibling Cochon Butcher for acclaimed Cajun eats, Gus’s for fried chicken, the music venue Republic, and The Den, a good little locals’ bar connected to The Howlin’ Wolf Music Club." - 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, Eater Staff

"It's hard to go wrong at this Cochon annex, where Link Group shows off its incredible charcuterie skills and even more incredible sandwiches. The muffuletta is one of the best in town, but it's hard to go wrong with anything from a Cubano to a serving of boudin." - Eater Staff

"For sheer sandwich goodness, Cochon Butcher is unbeatable. The casual butcher and sandwich spot serves a porchetta cheesesteak piled high with Italian-seasoned pork and peppers under a blanket of melted provolone; an outstanding Cuban; and a twist on a BLT with collards and swiss. There’s also a hot, melty muffuletta, an Italian sandwich with a bright herb viniagrette, and an excellent Carolina-style pulled pork sandwich. Still, one of our favorites may also be the lightest: the smoked turkey sandwich with avocado and sprouts on wheat." - Beth D'Addono, Clair Lorell