When chef Donald Link opened this butcher shop/cafe as a companion to his full-service restaurant Cochon, there was never any doubt that a muffuletta would appear on the menu (alongside his unstoppable pork burger, Le Pig Mac). The version found here is genuinely one of the finest in the city, in large part due to the fact that all of their meats are cured in-house -- not to mention the house-made olive salad. The muffuletta here is considerably more modest in size than at other spots, which is either a good or bad thing, depending on your perspective -- but you can definitely devour a whole one of these all by your yourself.

Designed as a butcher shop, a wine bar and a sandwich counter, Cochon Butcher is a multitasker, specializing in house made meats, terrines and sausages. Chef Donald Link’s artisanal warehouse eatery, located in the city’s Lower Garden District, makes one of New Orleans’ best muffuletta sandwiches: the Cochon Muffuletta. The Italian-inspired sub is made of sesame seed flat loaf – browned and crisp at the bottom, of course – layered house-cured meats (mortadella at the base, then capicola, and salami on top), and topped with the house-made olive salad.

Around the corner from its big brother Cochon, Butcher packs its own Cajun punch with an upscale sandwich menu that dials up the flavor on local classics. With house-cured meats and olive salad, the muffuletta reveals exactly how delicious Italian-Creole can be, though the pork-belly sandwich, with refreshing mint and cucumber, also brings customers back. In addition to sandwiches, there are meaty small plates and a rotating selection of wines, beers, and well-made cocktails.

Cochon, on Tchoupitoulas Street, is run by another Cajun chef, Donald Link, and was among the first to brave the Warehouse District 10 years ago, when it was still distinctly edgy. Now the area is alive with restaurants and art galleries. Cochon is a hectic place that attracts long queues but it’s worth it for the crab starter with coriander and hints of chilli ($14), or the pork with cabbage, given a surprise fillip by pickled turnips ($24).

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.

Tucked behind the slightly more formal Cochon, this sandwich and meat shop calls itself a ‘swine bar and deli.’ We call it one of our favorite sandwich…

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Swine is fine at Cochon, where chef Stephen Stryjewski (partnered here with chef Donald Link) pays homage to the old-style Cajun Boucherie with the hand crafting of boudin, andouille, smoked bacon, and head cheese. With newly appointed chef de cuisine Bret Macris in the kitchen, a menu of locally sourced pork, fresh produce and seafood, delivers authentic flavors of Cajun country. Set in the rustic, yet the contemporary interior of a renovated New Orleans warehouse, Cochon is the place to tuck into a succulent crawfish pie and roasted gulf fish "fisherman" style, along with comfort foods including spoon bread with okra and tomatoes, roasted oysters and suckling pig.

Cochon Butcher has for the last decade or more offered the Elvis King Cake, filled with peanut butter and roasted bananas, topped with roasted marshmallows, tricolored sprinkles, and house cured bacon, made from Mississippi and Louisiana raised pork. It was invented by Rhonda Ruckmann a former employee in homage to Elvis’ favorite sandwich, the peanut butter nanner sandwich, when he realized Elvis’ birthday was on January 8, only 2 days after Ephiphany and the opening of New Orleans King Cake Season. Instead of the plastic baby, the Elvis is stuffed with a plastic squealing pig – classy!

Many offerings at Cochon Butcher, like the beloved muffuletta, are easily portable. Now diners can enjoy those tasty dishes in a “parklet” area of umbrella-shaded tables. According to manager Jacques Couvillon, “We have a lot of people that will order takeout, and once they get here, they will see the outdoor dining and just bring their food right outside.” Menu highlights include Le Pig Mac – two pork patties with special sauce and more on a sesame bun – and the Moroccan-spiced lamb with tzatziki and chili oil on flatbread as well as killer key lime pie.

Offering modern takes on Cajun and Southern dishes in a rustic-chic setting, Cochon has been a favorite spot in the Big Easy since its opening in 2006. Chef Donald Link uses locally sourced ingredients and traditional cooking methods to create authentic flavors that pay tribute to the Cajun Southern dishes he grew up with. When you dine here, you’ll find an elevated take on classic dishes like fried boudin, alligator, and catfish, plus comforting sides like macaroni and cheese casserole, creamy grits, and bacon braised green beans.

Anyone who claims you shouldn’t mess with perfection clearly has never eaten at Cochon. At Cochon, diners are guaranteed to find menu options they won’t find anywhere else, from a hearty hog’s head cheese with homemade mustard and pickles to a gravy-swamped rabbit and dumpling dinner. An upscale take on traditional Southern specialties, Cochon pairs some of The Big Easy’s finest chefs with locally sourced produce, fresh-caught seafood, and premium meats, paving the way to one of the best restaurants in all of Louisiana.

The authentic flavors of Cajun country are created by Chef Link and Chef/Co-Owner Stephen Stryjewski using locally sourced seafood, pig, and fresh veggies while utilizing traditional cooking methods. Flights of moonshine are available on the cocktail menu to help you get in the mood for meals like rabbit and dumplings, Cochon with cracklings, or smoked short rib with chanterelles. The restaurant has a rustic yet modern ambiance and is housed in a New Orleans warehouse that has been renovated.

And Donald Link is my favorite dealer.” At the time I was sitting in new Cochon Butcher, Link’s third restaurant and the spin-off of Cochon (French for pig). I was stuffing my face with Link’s muffuletta—layers of mortadella and other house-cured meats with provolone and a briny olive salad on a toasted sesame roll. Central Grocery in the French Quarter purportedly invented the sandwich, but, as with many things Link tackles, his version transcended the original.

Stroll a mile back through the French Quarter to Cochon for a top-notch Cajun experience in the trendy Warehouse District. Pork lovers will be especially happy here, as there’s all manner of pig on the menu, accompanied by plenty of seafood—the woodfired oysters with chile-garlic butter are superb, as is the bacon and oyster sandwich. For the more adventurous, there’s fried alligator on the menu too, served with chile-garlic mayonnaise.

Cochon - Get a hearty dose of Cajun Southern cooking at Cochon in the Garden District. This elegant eatery has earned praise from the New York Times, USA Today, and Travel + Leisure Magazine, for their unique brand of contemporary Cajun and Creole in New Orleans. Menu highlights include smoked ham hock with red beans and rice salad; an oyster and bacon sandwich; as well as louisiana cochon with turnips, cabbage, and cracklins.

This sandwich shop is one of the best-rated in the city, and it’s easy to see why. An impressive combination of sandwich shop, butcher shop and wine counter, there’s a ton to choose from and all for a reasonable price. Their muffaletta, which comes with house meats and an Italian olive salad on the side, goes for around $12, which is a steal considering you could probably make it count for two meals.

Cochon Restaurant actually played a small part in the inspiration for this trip. We had been watching a movie with Jason Segel called Jeff Who Lives at Home, which takes place in Louisiana, and Cochon was featured in one of the scenes. While the movie was on, I was reading articles about it and learned that Jason Segel had gained over 20 pounds during filming because of all the great food in New Orleans.

Cochon is a great place to grab a hot bowl of gumbo in New Orleans if you are also looking for a relaxed atmosphere to spend your evening in because Cochron also happens to be a full cocktail bar on top of serving a full cajun/creole menu. So if you are looking for dinner and drinks then I don't think you can go wrong stopping in at Cochon next time you are craving some incredible gumbo in New Orleans!

Although not strictly a barbecue restaurant, Cochon Butcher sells some of the city’s best meat, made by some of its full-time butchers. Each week, this restaurant butchers, crafts, smokes, and cures over 2,000 lbs of meat and sausage in-house. Every menu ingredient is fresh; the bread is baked fresh daily at its sister restaurant La Boulangerie, and other ingredients come straight from local farmers.

Cochon located on Tchoupitoulas Street is one of the most famous New Orleans food places. Started by New Orleans celebrity chef Donald Link and his partner Stefen Strvjewski, it is renowned for its delicious and authentic Cajun food. Chef Donald Link was raised in German- Acadian environment, and he pays homage to his German-Acadian roots in this famous New Orleans restaurant.

This bright, welcoming restaurant in the Warehouse district is run by two James Beard winners: Donald Link and Stephen Stryjewski. The aim of Cochon is to elevate rustic Cajun Southern dishes with pork, seafood, and produce that is sourced from local farms and prepared in-house. Their refined takes on boudin, andouille, and cochon with cracklings is nothing short of glory.

Muffulettas require a thick stack of Italian meats and cheeses topped with olive salad, all inside a round, focaccia-like seeded loaf. Italian immigrant vendors invented the sandwich at the turn of the century and it moved from carts to standalone delis (most famously, Central Grocery, established in 1906). There is a short list of places you can get a quality muffuletta.

As a tribute to Old-World butcher shops, Cochon Butcher is famous for its passion for homemade cured meat, sausages, and fresh cuts. Cochon Muffaletta served on the menu is made with house meats and olive salad. In addition to the delicious prepared foods, the shop has a variety of items you can purchase, from pickles and jellies to hand-crafted knives and cutting boards.

There's Cochon, which is a high-end meat-centric restaurant, and there's Butcher, which is more focused on sandwiches and charcuterie plates at a great price. Cochon's menu can vary depending on what the chef is able to source from local farmers and fishermen, but you can bet the red meat will always be available in some form. Fried boudin is great for an appetizer.

The company was founded by a New Orleans native and a transplant from coffee-loving Seattle, who hatched a plan to bring specialty coffee to the New Orleans area and beyond while working together at Cochon Butcher. They launched the company out of a shed behind a shotgun house in April of 2015, later moving to a full-size roastery and retail location on Algiers Point.

930 Tchoupitoulas St (2 restaurants right next to each other). Situated in the Warehouse/Lower Garden District, Cochon and its adjacent sister restaurant Cochon Butcher are two MUST-TRY eateries in New Orleans… with your dog. While Cochon is the main establishment with trendy and upscale energy, Cochon Butcher is their hipster-ish, casual sandwich shop sidekick.

Cochon is the French word for pig, and that’s exactly what this restaurant is best at. Located slightly off the beaten path down the infamous Tchoupitoulas street, Cochon uses all locally sourced pork and seafood to create affordable but fantastic New Orleans dishes. There is also an accessible bar, because what’s New Orleans without alcohol at every meal.

For true Cajun Southern cooking, reserve a table at Cochon, where Chef Donald Link brings traditional Cajun dishes to life with locally sourced pork, fresh seafood and produce, and authentic flavors of Cajun country. Think catfish courtbouillon and popcorn rice, Louisiana cochon with braised green beans and pickled pears, wood-fired Gulf fish, and more.

Alligator can be one of those foods people eat to demonstrate how daring their culinary adventures can be. Because of this, you mainly see fried alligator that resembles and tastes like popcorn shrimp — but not at Cochon. Here, chef Donald Link managed to take the often chewy and slightly watery reptilian meat and made it a firm, substantial bit of joy.

At Cochon and its younger, more casual sibling, Cochon Butcher, 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 use fresh, locally-sourced ingredients and focus on traditional methods to create the authentic flavors of Cajun Country.

Address: 930 Tchoupitoulas St Ste A, New Orleans, LA 70130Phone:+1 (504) 588-7675Website:cochonbutcher.comDetails: $$, Cajun restaurant. Tucked away in New Orleans, Cochon Butcher is a hidden gem that offers a delightful dining experience. The staff at Cochon Butcher is attentive and friendly, ensuring that guests feel welcome and well taken care of.

Donald Link and business partner Stephen Stryjewski make a formidable team. The two James Beard award-winning chefs banded together to form Link Restaurant Group in 2009, and as of today, the group operates seven impressive restaurants. One of their best, Cochon, is situated in a renovated warehouse on the Mississippi-adjacent Tchoupitoulas Street.

Cochon is one of the many restaurants owned and operated by chef Daniel Link, who Tony cannot recommend enough when visiting New Orleans. He has a starter plate of Boudin, sausage made from varying pork parts, and a side of mustard. Next is a plate of breaded pork cheeks on a bed of grits and a side of macaroni and cheese casserole.

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.

Cochon Butcher is all about smoked meats, so it’s no surprise that savory aspects make it into its king cakes. One of the standout flavors is The King, which is filled with peanut butter and bananas, and topped with bacon and toasted marshmallow. Instead of plastic babies, tiny pigs are hidden inside of the cake.

Donald Link took a scientific approach in designing the ultimate muffuletta at his tony butcher shop and wine bar in the Central Business District. The trial-and-error process focused on the proportions of ingredients. His particular pet peeve: when the sharpness of the olive salad dominates the sandwich.

Another New Orleans joint that serves its muffulettas hot (unless you request yours cold) is Cochon Butcher in the Warehouse District, chef Donald Link’s companion to Cochon. The much-praised Cochon muffuletta comes on a Sicilian roll, with housemade giardiniera. All the meats are cured in-house.

Inspired by old world meat markets, Cochon Butcher specialized in house made artisan meats and sausages that are made on site. The casual atmosphere is the perfect stop for lunch or dinner, and their muffalettas are out of this world. 930 Tchoupitoulas St, New Orleans, Louisiana 70130.

Where to get it: So many places make great gumbos — some of the more renowned ones come from the Gumbo Shop, Galatoires, Dooky Chase, Arnaud’s, Cochon, Commander’s Palace. I had a delicious seafood gumbo at Dickie Brennan’s, filled with more oysters than you would think possible.

It’s impossible to go wrong at this artisanal butcher/sandwich shop/wine bar. But we’re particularly fond of its take on the McDonald’s favorite--two perfectly smoked pork patties with (yes, you guessed it) special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.

The “king” in king cake refers to the Three Kings (also known as the Three Wise Men) who are said to have found the baby Jesus on the Epiphany. It is no coincidence that the day dedicated to these Three Kings, January 6, is also the day New Orleanians begin eating king cake.

🍽️ Cajun | $$ | Website | 📍 Google Maps | 📞 (504) 588-2123. Cochon is my go-to restaurant when friends and coworkers visit the town. That’s because it provides just the right mix of local flair, fine dining, and enough simple cuts of fish and meat to please picky eaters.

A post shared by Cochon Butcher New Orleans (@cochonbutchernola). Cochon’s holiday catering menu takes a little bit of kitchen expertise, as the meats are prepped there but require cooking at home. If you’ve got the space and the skills, it looks well worth the effort.

Indulge in the Cajun cooking of Cochon Restaurant, which is fueled by locally sourced produce and meat. Stephen Stryjewski won the 2011 James Beard Foundation “Best Chef South” and Cocohn was named as a finalist for “Best New Restaurant” in 2007 by the foundation.

Breakfast, Lunch and Brunch in the Marigny – known for their variations on the Eggs Benedict, Pig Candy (sugar glazed bacon), and Eggs Cochon, there is nothing lightweight about the Ruby Slipper – but that’s what you need for a day of walking the Big Easy!

Cochon Butcher: It’s a butcher shop, a sandwich counter and a wine bar. Inspired by old-world meat markets, Butcher specializes in house made meats, terrines and sausages, the fresh cuts are handpicked and ready-to-cook items available daily.

Cochon Butcher is a famous butcher shop, a wine bar, and a sandwich counter. It is also among the best American restaurants in New Orleans. The shop is known for serving small plates, lunch specials, and mouth-watering dinner entrees.

You can find a terrific example of this classic at the Warehouse District's restaurant, Cochon, where James Beard Award-winning chefs use old-school techniques with modern interpretations in their version of the Cajun sausage.

Cochon Butcher is a tribute to Old-World butcher and charcuterie shops, bringing house-made to the next level. Showcasing artisanal and hand-crafted ingredients, as well as in-house cured meats, sausages, and fresh cuts.

Housed in a renovated warehouse in the Warehouse District, Cochon celebrates the traditional Cajun way of cooking with a modern twist. Chef Donald Link’s passion for pork shines through in every dish.

Recommended: When deciding to eat an alligator meal in New Orleans, it is worth trying this food at Cochon restaurant. The alligator is mixed with chili-garlic aioli, which gives it a heavenly taste.

I would also second the Cochon recommendation and add Luke as well. If you are going to get the beignets at some point, skip Cafe du Monde and go sit in the courtyard at Cafe Beignet on Royal.

Although their careers diverged, with Harrison tapped as chef de cuisine at Josephine Estelle and Weisnicht managing Cochon and Gianna for the Link Restaurant Group, the pair stayed in touch.

Cochon Butcher is a casual, industrial establishment serving house-made artisan meat, specialty sandwiches, daily specials, local craft beer, tasty cocktails, and a curated wine list.

If you’re looking for an elevated version of this classic dish, head over to Cochon Butcher, a top-rated butcher shop and deli, for a muffuletta made with meats cured in-house.

- Rating: 4.2/5 (5123 reviews)- Price level: $$- Address: 930 Tchoupitoulas St. New Orleans, Louisiana - Categories: Cajun/Creole, Southern, Cocktail Bars- Read more on Yelp

And, like Brigsten, to stay in business, they’re now offering curbside pickup at their restaurants including Herbsaint, Cochon, Butcher, Peche, Gianna, and La Boulangerie.

Finally, you’re sitting on the empty patio of Cochon Butcher in the Warehouse district of New Orleans. You’re sipping a Bedford’s creme beer and munching on a Muffuletta.

A hunter and fisher, Falgoust went to cooking school and cooked at popular local restaurants like Commander’s Palace, Herbsaint, Peristyle, Cochon and Grand Isle.

Inspired by old world meat markets Cochon Butcher specialized in house made artisan meats and sausages that are made on site. Best Muffaletta In New Orleans.

Cochon Butcher combines a butcher shop and deli, offering house-cured meats, sandwiches, and Southern-inspired dishes in a casual yet stylish setting.

Winner of the James Beard Foundation Best New Restaurant (2007), Cochon Butcher makes a mean Chicken and Sausage Gumbo, among other things.

If you’ve ever found yourself on a mission for butcher shop, a sandwich counter and a wine bar in one, then Cochon Butcher is your place!

The Magazine Street establishment is owned by Chef Donald Link, who is also the owner of Herbsaint and Cochon restaurants, among others.