Nestled in historic digs, this charming spot serves up modern Cajun classics alongside laid-back vibes and friendly service—a must-visit in New Orleans.
"Local swine is only the beginning at this James Beard award-winning Southern meets Cajun eatery from chefs Donal Link and Stephen Stryjewski. Cochon also happens to have one of the best chargrilled oysters in town, in this case, enhanced with a divine chile-garlic butter that lets the flavors of the bivalve sing." - Beth D'Addono, Clair Lorell
"There are certain things you have to do at least once in New Orleans, like hear a brass band, walk (quickly) down Bourbon Street, and get at least one to-go beer or cocktail. Eating the wood-fired oysters with chili garlic butter at Cochon is also on that list. This spot in the Warehouse District opened more than a decade ago and serves great modern Cajun food, like fried boudin and catfish courtbouillon. But really, it’s all about the oysters. Sure, you can add more small plates like fried alligator or beef pie with horseradish, but a better option is to just get more oysters." - zella palmer, team infatuation
"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
"There are certain things you have to do at least once in New Orleans, like hear a brass band, walk (quickly) down Bourbon Street, and get at least one to-go beer or cocktail. Eating the wood-fired oysters with chili garlic butter at Cochon is also on that list. This spot in the Warehouse District opened more than a decade ago and serves great modern Cajun food, like fried boudin and catfish courtbouillon. But really, it’s all about the oysters. Sure, you can add more small plates like fried alligator or beef pie with horseradish, but a better option is to just get more oysters." - Team Infatuation
"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
