The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 20 people for a seated meal or up to 25 for a small cocktail reception.
The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.
CHEF/PARTNER, LINK RESTAURANT GROUP COCHON, COCHON BUTCHER, CALCASIEU, AND PÊCHE SEAFOOD GRILL
Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is Chef/Partner of New Orleans’ award winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu a private event facility and La Boulangerie a neighborhood bakery and café. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. In 2007 Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the James Beard Foundation award in the same category. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned their Stars,” and has been consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide and was recently named one of the 20 most important restaurants in America by Bon Appétit.
In 2015, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has traveled extensively in the United States and Europe. He resides in New Orleans’ Irish Channel with his wife and two daughters.
EXECUTIVE CHEF AND CHIEF EXECUTIVE OFFICER LINK RESTAURANT GROUP: HERBSAINT, COCHON, COCHON BUTCHER, CALCASIEU, PÊCHE SEAFOOD GRILL AND LA BOULANGERIE
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. In the summer of 2015, Chef Link celebrated the opening of a second location of Cochon Butcher in Nashville. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.
The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
Bill Jones was born and raised in south Louisiana. After graduating from culinary school in Baton Rouge he moved to New Orleans to work as a line cook at Cochon. After 2 years on the line at Cochon, Bill moved to Chicago to broaden his culinary horizons. While in Chicago, Bill worked at Michelin star restaurant Sepia and had the chance to experience new ingredients and cooking styles. He returned to New Orleans in 2014 to accept a position as butcher at Cochon, where he quickly rose through the ranks. Bill has worked as tournant, sous chef and executive sous chef. In December 2015 Bill became Cochon’s chef de cuisine.
Will Davis, a native New Orleanian, began his career in the service industry at the age of 17 working in a local deli, and later waiting tables in local restaurants. Will joined Link Restaurant Group as a server at Herbsaint Restaurant in 2003, where he was promoted to a management position in 2005. At Herbsaint, Will took the opportunity to expand his food knowledge, as well as learning more about the extensive wine program. In 2009, he was part of the opening team of Cochon Butcher, before joining Cochon Restaurant’s management later that year. Will was promoted to Cochon’s General Manager in Spring 2013.
EXECUTIVE PASTRY CHEF
Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her Undergraduate degree at the University of California, San Diego, majoring in Language Studies. After graduating, she relocated to Boston, Massachusetts to attend the Cambridge School of Culinary Arts in the Professional Pastry Program, under Pastry Chef Delphin Gomes. While in school, she worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. After culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she received the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits in 2010, Maggie, became the executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels in July. In 2013, Maggie joined Link Restaurant Group as a Pastry Chef. In summer 2014 Maggie accepted the position as Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department.
Mauthe's Progress Milk Barn
Buttermilk, Heavy Cream, Milk, Yogurt
Des Allemands Outlaw Katfish
Catfish, Frog Legs, Alligator, Soft Shelled Crabs, Crabs
Des Allemands, LA
Shrimp, Soft Shell Crab, Crab, Catfish
Rocking R Ranch
Whole Hog and Goat
A & K Citrus
Citrus Producer with limited Fall & Winter Production
Specialty Producer in the area of heirloom tomatoes as well as rare pepper varieties
Covey Rise Farms
Year round vegetable production
Cherry Creek Orchards
Apple and Peach Orchard, specializing in heirloom tomatoe production.
Year round production of fruit and vegetables, specializing in strawberries
Hungarian Settlement, LA
Shoots, Sprouts and Microgreens
Fall, Winter and Spring production of vegetables, specializing in lettuce and salad greens
City Park, New Orleans
Year round vegetable production, specializing in fresh shelled peas, beans and sweet potatoes
Isabelle's Organic Citrus
Citrus producer. Known for blood oranges as well as spezializing in cuncoomon varieties such as pomelos
English Turn, LA
Year round production of fruit and vegetables, specializing in pecans, pork and chicken.
J & D Produce
New Hebron, MS
Fall, Winter and Spring production of vegetables, specializing in lettuce and salad greens
Year round production of vegetables, specializing in salad greens
New Orleans, LA
Old Market Lane Farm
Year round production of fruit and vegetables, specializing in blueberries, figs, lettuce and salad greens
Year round vegetable production
Point Coupee Co-Op
Year round production of fruit and vegetables. Specializing in fresh shelled peas and beans and other traditional Southern vegetables.
Point Coupee, LA
Vintage Garden Arc Enterprises
Year round fruit and vegetable production, specializing in salas greens and rare papper varietes
New Orleans, LA
Cafe Hope Farm
Year round fruit and vegetable production, specializing in herbs
Year round vegetable producer, specializing in salad greens and rare pepper varieties
Poche Family Farm
Year round vegetable production, specializing in green house tomatoes and cucumbers
Urban Gardens in year round vegetable production, specializing in herbs
New Orleans, LA
Urban Gardens in year round vegetable production, specializing in herbs
New Orleans, LA
VEGGI Farmers CoOp
Year round fruit and vegetable production, specializing in Asian varieties and salad greens
New Orleans East, LA
LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION
The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook – Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint.
TOP TEN RESTAURANTS
BY BRETT ANDERSON
Since its opening in 2006, Cochon, and its more casual appendage, Cochon Butcher, has inspired countless chefs, both locally and nationally, to harness the raw power hidden in the hoofs and crannies of whole hogs. I have yet to visit a restaurant that deploys this power as artfully as Cochon. Yes, the collaboration between James-Beard-award-winning chefs Donald Link and Stephen Stryjewski (see also Herbsaint and Peche) counts fried livers, fried pig’s ears and bacon and fried oyster sandwiches as staples. So Cochon is in no danger of overvaluing subtlety. But neither is it in danger of falling prey to a sensibility that values shocking diners more than pleasing them, an unappetizing glitch in the strategies of too many American restaurants run by chefs less mature than Cochon’s. The restaurant’s food is rich, but the story it tells about Cajun and Southern cooking hasn’t grown tired because it’s also balanced. The balance is in the details of each plate, where all manner of produce, herbs and pickles keep the robust cooking in check, and on the menu as a whole, which includes arguably New Orleans’ best seafood court-bouillon and an arsenal of vegetable side dishes (say yes to the squash stewed with okra and tomatoes) that are alone worth the price of admission. Yes, the dining room is loud. Yours would be too if you knew how to make a ham hock sing.
ON THE ROAD: NEW ORLEANS
Cochon (with Butcher) has been selected by The Food Network for ‘On The Road: New Orleans.’
THE 20 MOST IMPORTANT RESTAURANTS IN AMERICA
BY ANDREW KNOWLTON
I was always in love with the idea of eating out in New Orleans, but I was never in love with actually eating out in New Orleans. The food was filling, but often uninspired. Cochon changed all that. Donald Link and Stephen Stryjewski raised the bar on the rich culinary traditions of the Louisiana bayou and gave the NOLA dining scene what it was missing—a passionate, pork-filled point of view. Sure, there are roasted oysters and gumbo, but there’s also fried boudin, stuffed pig’s foot, and unforgettable rabbit and dumplings. And while too many of the city’s dining rooms feel dusty, Cochon’s postindustrial Warehouse District space is like its food: reverent of the past but definitely in the present. Even better, seven years on, Cochon’s approach still drives countless U.S. chefs to get down with all the nasty bits and play with their own traditions.
ESQUIRE’S TRADITIONAL HOLIDAY GUMBO:
SOMETHING TO KEEP ON THE STOVE WHEN PEOPLE ARE HANGING AROUND YOUR HOUSE THIS WINTER, COURTESY OF A FIFTH-GENERATION CAJUN
AS TOLD BY FRANCINE MAROUKIAN
Although it varies from cook to cook, gumbo is south Louisiana’s signature dish – a complex stew pot thickened by a roux, a mixture of fat and flour that’s carefully cooked into a paste with color ranging from blond to dark brown, depending on what’s going into the pot. When I was growing up, we had chicken-and-sausage gumbo or seafood gumbo, but it was rare to find a combination of the two – probably because the smoked sausage there can be a bit overpowering. However, in this gumbo made with chicken, shrimp and tasso – spicy smoked pork that’s a staple of south Louisiana cooking – the three ingredients complement one another because the distinctive flavor of tasso provides good balance, keeping the shrimp and chicken on an even playing field. Maybe you’ve heard that only little old ladies in Louisiana know how to make a roux. That’s not totally true. But it does take care and attention. I generally make my roux somewhat lighter for gumbos that have seafood in them because it helps the flavor stand out, but even a lighter roux requires vigilance and constant whisking. One little bit of flour stuck in the bottom of the pot can burn, screwing up the flavor of the whole gumbo. Just remember to whisk slowly. They call roux “Cajun napalm” for good reason: If a flying drop lands on your skin, it’ll give you a good sizzle. That shit hurts. – CHEF DONALD LINK
NEW ORLEANS DINING GUIDE FALL 2012: THE TOP 10 NEW ORLEANS RESTAURANTS
BY BRETT ANDERSON
Donald Link and Stephen Stryjewski, Cochon’s chefs and co-owners, have not reinvented Cajun cuisine. The crowds (Cochon may be the toughest reservation in town) and accolades (the partners have won three Beard Awards between them) just make it appear that way. Spend a few minutes with Cochon’s flaky crawfish pies, restorative rabbit and dumplings or signature crisped pork cake with turnips and cracklins and it’s clear the chefs respect their source material too much to modify it beyond recognition. Part of the thrill of eating in this post-industrial Warehouse District space — or in Cochon Butcher, the post-industrial sandwich shop and meat shop next door — is that you can’t tell if the kitchen is bucking for brownie points from Acadiana natives — by dishing up authentic boudin balls, squishy-hot rolls and hogshead cheese — or pandering to picky urban tastes — by making it all look like something you could serve in Seattle. The answer is that everything is the genuine article, provided you open your mind enough to imagine a Cajun grandmother roasting local goat to serve with fresh beets and peas or slathering fried alligator strips with chile-garlic aioli. If you thought you knew Cajun cooking before trying Cochon, you weren’t wrong. It just turns out there was more to learn — and love.
COCHON CHEF SHARES MEMORIES AND RECIPES FROM HIS POLISH HERITAGE
When chef Stephen Stryjewski was growing up, Easter meant pierogies, kielbasa and sauerkraut, and he has continued that tradition with his own family. “We always have some aspect of Polish food,” Stryjewski said. This year, he also brought the taste of Easter in Poland to Calcasieu, the special-event venue above Cochon and Cochon Butcher, where Stryjewski is chef and co-owner with Donald Link. More than a dozen dishes were passed, family style, at Wednesday’s event….
NEW ORLEANS DINING GUIDE FALL 2011: THE TOP 10 NEW ORLEANS RESTAURANTS
Dispense with labels for a moment. Forget about whether Cochon’s food is Cajun or Southern or some mash-up of New Orleans, Alice Waters and testosterone; whether a restaurant that doesn’t do table linens can play in the same league as those that do; whether a dish as neat and contained as its catsh courtbouillon should really be called courtbouillon. Let’s instead allow all stakeholders in South Louisiana culture to beat their chests over
what Cochon’s food brings to light; a native food tradition spanning parish, swamp and prairie that has no weaknesses. Yes, there is a good deal of pig worship on display. But as often as not, pork is revered for what it offers its plate-mates, be it the housemade bacon upping the score of a fried oyster sandwich or braised pork cheeks melting into the background on forkfuls of fresh pear, goat feta and crisp kraut-potato cake. Co-chefs
and owners Donald Link and Stephen Stryjewski are not ones to shy away from fat, but their food has a much broader range than the fashionable burly-cooking sold in restaurants Cochon easily outclasses. The chefs intuit where herbs, produce and pickling can lighten a dish’s load. Salads and vegetable sides speak of the seasons, seafood to the bounty beyond the farm. If the cooking at Cochon — and the neighboring café and “swine bar”
Cochon Butcher — looks and tastes new, it only goes to show what a difference a fresh set of eyes make.
BEST BETS: Grilled shrimp with chow chow, fried boudin balls with pickled peppers, rabbit and dumplings.
DISHES THAT EARNED THEIR STARS
BY SAM SIFTON
… But these dishes make up just one part of a year’s meals taken at the professional table, one sleeve in the accordion folder marked “2010 Delicious.” Add meals I ate out of town on assignment or off the clock or on the way to the clock, and the catalog swells. There is, for example, the sandwich of deep-fried oysters and house-made bacon I had this year at Cochon in New Orleans, served on white Pullman bread with a chili-spiked mayonnaise…
NEW ORLEANS DINING GUIDE: THE TOP 10 NEW ORLEANS RESTAURANTS
BY BRETT ANDERSON
The Louisiana cochon, a crisped pork cake plated with turnips, cabbage and cracklins, is not the best dish at Cochon. The fried oyster and bacon sandwich is. Or is it the stewy ham hock that has recently been showing up with shell peas and greens? It’s probably the ham hock, unless of course you arrive one night craving rabbit (fall-apart tender and submerged in broth) and dumplings. Whatever the case, the best new dish to recently emerge from Donald Link and Stephen Stryjewski’s kitchen involves nothing more than a single poached yard egg, roasted mushrooms, a grits cake and a mahogany sauce that bears a resemblance to demiglace. The dish encapsulates many of the factors — a sinewy approach to ingredient worship, an expansive view of both Cajun and Southern cuisine, an insistence that cooking heartily does not preclude cooking with delicacy that have made Cochon the most celebrated new New Orleans restaurant in recent memory. It also further complicates the question that vexes every party that occupies a hard wooden table in this fiercely traditional but also sui generis restaurant: What to order?
YEAR’S FINE DINING WENT, WELL, SWIMMINGLY
BY JERRY SHRIVER
Leave it to my adopted second home of New Orleans and always unpredictable charms to provide my favorite food moment of 2006, a year in which my dining experiences in Italy and across America were exceptionally rewarding. A friend and Louisiana native had invited two-dozen guests to his home for Thanksgiving. As we neared the start of the feast and the end of our second round of cocktails, he confessed he had gotten off schedule the day before and had not allowed enough time to thaw the two turkeys he was to roast on his outdoor grill. But rather than panic, he looked around and found his solution right in front of him: the heated swimming pool. He plopped the plastic-encased fowl into the water, watched them bob back to the surface, and four or five hours later he fished the perfectly defrosted birds from their bath. We joked the chlorine had mad the beast meat a little whiter, but other than that, the taste was delicious, and we were left with a tale we’ll dine on for years. (By the way, do not try this at home; it only works if there’s New Orleans mojo involved). I also was blessed to find more traditional dining pleasures in a host of other places this year, most notably the Italian city of Torino and the surrounding Piedmont region; Washington, D.C.; both Portland, Ore., and Portland, Maine; Anchorage, Alaska; wine countries of California, Ohio and Virginia; and my home base of New York. The best of those experiences are offered here in my annual buffet of five top meals and 25 top dishes of the year (listed in no particular order).
5. Cochon, New Orleans This contemporary Cajun restaurant, an offshoot of chef Donald Link’s equally fine and more upscale Herbsaint, is probably the best eatery to open in New Orleans post-Katrina. I’ve eaten there at least five times and have made a pig of myself on each occasion. I cannot resist the signature Louisiana cochon du lait with turnips, cabbage and cracklings; roasted corn cala; fried boudin with pickled peppers; smoked ham hocks with braised greens; rabbit and dumplings; nor any of the other two-dozen items on the menu.
IN NEW ORLEANS, THE TASTE OF A COMEBACK
BY SAM SIFTON
The Cajun Factor For those interested in the big flavors that lie at the intersection of urban New Orleans and rustic Cajun country, Cochon, a few blocks upriver from Emeril’s, is a can’t-miss stop. The chefs and owners — Donald Link, who also owns the well-regarded Herbsaint in the Central Business District, and Stephen Stryjewski, a sous chef at that restaurant — opened Cochon in 2006, a few months after Katrina. The dining room looks out through walls of windows, and its brick walls and bare wooden furniture glow in soft light. It is a highbrow roadhouse, a juke joint near Neil Young University. The food is head-shakingly good: delicate fried rabbit livers on toast points with a fiery pepper jelly; oysters roasted in the heat of a wood fire; fried cauliflower with a chili vinegar sauce; a gumbo of shrimp and deviled eggs. This is not bad for starter plates, with a glass of bourbon from Black Maple Hill and a chaser of Miller High Life. Afterward matters get serious. Main dishes include a marvelous soft Louisiana cochon, a kind of Cajun version of suckling pig, slow-cooked and then crisped, served with turnips, cabbage and crackling skin, as well as a perfect sandwich of deep-fried oysters and house-made bacon on white Pullman bread, with a chili-spiked mayonnaise. A fellow could eat that for days. And there is a simple salad: cucumber and herbs in vinegar, lightly pickled. It will be familiar to anyone who has ever eaten a banh mi, the Vietnamese sandwich.
ESSENTIAL NEW ORLEANS
BY FRANCINE MAROUKIAN
In a city synonymous with eating, it’s hard to know where to begin…
Don’t let the phase “contemporary Cajun” scare you; there’s no trickery about the food at Cochon. Devoted to protecting old-style traditions, chef/co-owners Donald Link and Stephen Stryjewski turn out splendid boudin, andouille, and smoked bacon, which you can also buy at the newly opened Butcher, located in the same building. Order absolutely anything: wood-fired oyster roast, ham hock with lima bean hoppin’ John, catfish court bouillon. And whatever you do, don’t leave without trying the fresh chunk-pineapple and cornmeal upside-down cake, slightly sticky with caramel sauce. The last bite will haunt you for days.
wood-fired oysters with chili garlic butter $14
fried alligator with chili garlic mayonnaise $12
meat pie $11
fried livers with pepper jelly & toast $8
shrimp & rice boulettes with mustard pickle tartar $9
smoked pork ribs with watermelon pickle $14
fried boudin with pickled peppers $9
pork cheek with corn, fresh chilies, tomatoes & dill vinaigrette $12
boucherie plate $16
duck & andouille gumbo $8
soup of the day $8
roasted beet salad with alligator pear, radish & cucumber vinaigrette $10
cucumbers & herbs in vinegar $6
shaved squash salad with french vinaigrette & aged goat cheese $9
catfish courtbouillon $19
dry rubbed ham hock with quinoa, herbs & goat yogurt $26
louisiana cochon with cabbage, cracklins & pickled peaches $24
rabbit & dumplings $23
oven-roasted gulf fish “fisherman’s style” $32
smoked beef brisket with horseradish potato salad $29
oyster & bacon sandwich $20
macaroni & cheese casserole
twice-baked stuffed potato
shrimp and eggplant dressing
PACK MULE $11
vodka, angostura, raspberry, ginger, lemon
THE RUB $11
rye, apple cider vinegar, bitters
CANAL STREETCAR $12
bourbon, amaro, aperitivo, lemon
PAPA LEGBA $12
tequila, velvet falernum, citrus, basil, tonic
MISSISSIPPI KITE $11
barrel-aged gin, gin, maraschino, sherry, celery
A HURRICANE $11
dark rum, spiced rum, passionfruit, lemon
BY THE GLASS
cava, gramona‘12 $9
champagne, henriot souverain nv $17
riesling, selbach-oster ‘15 $9
pinot gris, alexana‘14 $9
sauvignon blanc, deschamps ‘13 $10
chardonnay, boillot ‘14 $12
chardonnay, talley’14 $10
gruner veltliner, gobelsburg ‘15 $8
by.ott, provence ‘16 $9
pinot noir, daniel rion ’13 $13
pinot noir, row 503 ‘14 $10
zinfandel, five vintners ‘13 $10
grenache blend, chateau du trignon ‘11 $10
cabernet sauvignon, obsidian ‘14 $10
granacha/manzuelo, torroja ‘14 $17
merlot, burgess ‘12 $9
croatina blend, bruno verdi ‘13 $12
wiseacre tiny bomb pilsner $7
gnarly barley radical rye pale ale $7
urban south holy roller ipa $8
wayward owl ‘the grind’ brown ale $9
parish south coast amber ale $7
southern prohibition suzy b dirty blonde ale $7
st arnold raspberry gose 10oz $8
nola hogtied belgian wit $9
avery vanilla bean stout 22oz $16
clown shoes galactica india pales ale $6
coors original $5
founders all day session india pale ale $5
gnarly barley catahoula common lager $7
great raft reasonably corrupt schwarzbier $6
lagunitas little sumpin’ sumpin’ $8
miller high life $4
miller lite $5
parish canebreak louisiana wheat ale $6
saison dupont farmhouse ale 12.7oz $12
sam smith organic cider $9
schonramer saphir bock 11.9oz $15
thistly cross cider – 16.9oz $12
terrapin mosaic red rye india pale ale $6
arnold palmer $3
barq’s root beer $4
san pellegrino blood orange $4
capt’n eli orange $6
cool mountain strawberry $5
dang! butterscotch root beer $6
diet ale8 ginger ale $4
fentiman’s ginger beer $6
fentiman’s rose lemonade $5
housemade lemonade $3
housemade seasonal iced tea $3
mexican coke $4
HUMMINGBIRD CAKE $8
with orange cream cheese frosting & dried bananas
pierre ferrand pimeau des charentes $9
PASSIONFRUIT ANGEL FOOD CAKE $8
with passionfruit & apples
chartreuse yellow $13
PINEAPPLE UPSIDE-DOWN CAKE $8
with coconut lime sherbet & dulce de leche
pierre ferrand ambre cognac $10
chocolate shortbread crust, mint pudding & whipped cream
maker’s mark 46 $13
MALTED CHOCOLATE CAKE
w/sour cream ganache & malt cookie crumbs
feist 10yr tawny port $10
ICE CREAM OR SHERBET $6
chocolate, vanilla or daily selection
At Cochon, Chef Donald Link has reconnected with his culinary roots, serving the traditional Cajun Southern dishes he grew up with. Chef Link and Chef/Co-owner Stephen Stryjewski are working with locally sourced pork, fresh produce and seafood, focusing on traditional methods, creating authentic flavors of Cajun country.
The restaurant is set in a rustic, yet contemporary interior of a renovated New Orleans warehouse.
Our traditional Southern menus are custom crafted to meet your needs. We use locally sourced pork, fresh produce and seafood to create the authentic flavors of Cajun country.
WE HOLD SPACE AT THE BAR, THE CHEF'S COUNTER AND WEATHER PERMITTING THE PATIO FOR WALK-INS. WE CAN ALSO ACCOMMODATE LARGER PARTIES. PLEASE CONTACT US AT 504.588.2123 OR INFO@COCHONRESTAURANT.COM WITH ANY QUESTIONS OR CONCERNS.
Our new semi-private dining space in the mezzanine of the new Diamond Street dining room can accommodate up to 40 guests for seated meals as well as for reception style events.
If you are interested in hosting an event on a larger scale let's talk about other options within the restaurant - from reserving the entire Diamond street dining room to buying out the whole restaurant. Please also look into Calcasieu, our private dining facility located in the same building.
At Cochon, Chef Link has reconnected with his culinary roots, serving the traditional Cajun Southern dishes he grew up with. Chef Link and Chef/Co-owner Stephen Stryjewski are working with locally sourced pork, fresh produce and seafood, focusing on traditional methods, creating authentic flavors of Cajun country.