8 OF THE BEST RESTAURANTS IN NEW ORLEANS
BY CARLY FISHER
Until Chef Paul Prudhomme elevated and popularized the cuisine in the 1970s, Cajun foods were considered country cooking. As a native of western Louisiana’s Cajun Country, chef-owner Donald Link continues to push the conversation about the bounty of the bayou using white tablecloth techniques for dishes like fried alligator with chili garlic mayonnaise, pork cheek sauce piquant with hominy grit cake and catfish courtbouillon. For something a little more casual, stop into Link’s sister spot, Cochon Butcher: a sandwich and butchery featuring a killer muffaletta that will send you straight into a food coma.