Cochon Butcher
American restaurant · Lower Garden District ·
House-cured meats, sandwiches, charcuterie, boudin, gumbo
House-cured meats, sandwiches, charcuterie, boudin, gumbo
"At Donald Link’s beloved butcher and deli, open since 2009, I encountered an impressive nose-to-tail charcuterie program and sandwiches that demand attention: thin slices of mortadella and wedges of head cheese are tempting, but you’d be remiss to skip the superb muffuletta layered with house meats and olive salad or the Cubano with smoky pork, ham and melty Swiss; from fresh-baked bread to chips, the place nails the details." - The MICHELIN Guide
"At Donald Link’s beloved butcher and deli, open since 2009, I encountered an impressive nose-to-tail charcuterie program—thin slices of mortadella and wedges of head cheese—and sandwiches that shouldn’t be missed, from a superb muffuletta layered with house meats and olive salad to a Cubano of smoky pork and ham with melty Swiss and the indulgent “Le Pig Mac,” all built on fresh-baked bread and executed with meticulous attention to detail." - The MICHELIN Guide
"In New Orleans, Cochon Butcher is listed as a deli included on the MICHELIN Guide's inaugural American South Bib Gourmand list." - The MICHELIN Guide
"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