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All posts by Benjamin Seyna

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. Read More

“Chef Donald Link’s pivot from the European-New Orleans bistro food of Herbsaint (his first restaurant) to the rural cooking of his Cajun upbringing at Cochon (his second) turned out to be a watershed moment.” Read More

“Link has traveled to Guadeloupe, a French department in the Lesser Antilles, to untangle the knotted roots and branches of Creole cuisine. Originally used by colonizers to refer to people born in the New World, the term Creole can also be applied to racial identity, language, architecture, and, yes, cooking.” Read More

THE 30 MOST INFLUENCIAL RESTAURANTS IN THE LAST 30 YEARS By JEREMY REPANICH When the French Acadians were bounced out of Canada by the British, they ventured down to Louisiana to make their new home. And although Donald Link’s family came to the area from Germany in the 1800s, they absorbed the cooking traditions of… Read More

“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.” Read More

Cochon serves up traditional yet upscale seasonal Cajun dishes using fresh, locally sourced pork, produce, and seafood, but most importantly: the tried-and-true techniques that chef Donald Link has resurrected from his childhood. Read More