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Cochon Butcher

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The Bird Jan 12, 2009 10:46 AM

Donald Link is set to open the Cochon Butcher located behind Cochon on Andrew Higgins Dr. As with most restaurant openings, dates are slightly tentative, but they are expecting to open their doors between January 15 and 19. Anyone else have information?

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    bonesmd RE: The Bird Jan 12, 2009 12:49 PM

    Link to their menu:
    http://www.cochonrestaurant.com/BUTri...

    1. l
      localfoodie RE: The Bird Jan 12, 2009 01:45 PM

      A friend of mine is the director of sales, she said it's going to be like a light lunch spot where you can taste wines etc. They will also be selling house made meats, cured meats and sausages etc.

      1. Lyonola RE: The Bird Jan 12, 2009 02:33 PM

        I heard from Stephen that it will open on January 20th, but again very tentative. Also, Calcasieu is set to open very shortly.

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          renoles RE: The Bird Jan 23, 2009 02:28 AM

          They opened on the 20th. I stopped in yesterday...I'm hoping they'll add more over time but it's nice to have a butcher/specialty shop close by. I'm looking forward to heading back again.

          1. Bill Hunt RE: The Bird Jan 24, 2009 07:15 PM

            Just read some press on this (in Phoenix, AZ0, and it sounded interesting. Same for their "event" venue, near-by. I think that we will have to stop by and check this one out.

            Hunt

            1. paz5559 RE: The Bird Jan 25, 2009 07:21 AM

              Tried a number of sandwiches the other day with several friends. Probably the best RARE roast beef in town. Pastrami was also top notch. Pork belly and Cuban were not very good. Duck cracklins were extraordinary. Bacon pralines were a unique taste, and delish

              3 Replies
              1. re: paz5559
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                mikemill RE: paz5559 Jan 25, 2009 09:01 AM

                I very strongly disagree: the pork belly and the Cuban were both excellent when I had them. Also, the pickles are outstanding. They're a great example of why pickles were put next to sandwiches in the first place, in contrast to most of the afterthought pickles one finds everywhere else.

                1. re: mikemill
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                  Hungry Celeste RE: mikemill Jan 26, 2009 10:44 AM

                  I really liked the pork belly; the cuban was tasty, but a tad greasy (a bit too much cheese, IMHO). Mike is dead on: the pickles steal the show. I could eat a barrel of those pickles......one big drawback: uncomfortable square stools, with a behind-unfriendly tilt.

                  1. re: Hungry Celeste
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                    Hungry Celeste RE: Hungry Celeste Jan 26, 2009 04:24 PM

                    Here's a photo of the aforementioned sandwiches....

                     
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                localfoodie RE: The Bird Jan 26, 2009 01:33 PM

                I know it is open now, but I just got an invite to the official grand opening today it's set for Feb 4, 2009, I will report back

                1. sirvelvet RE: The Bird Jan 27, 2009 11:39 AM

                  We went by on Saturday morning just after they opened. First, I am so happy to see a real deli open up in New Orleans. This counts for both the deli meats and the sausage/salami. We purchased a tasting amount of four of their meats to take home and I was immensely pleased with all four. Pardon the spellings here; we got Sopressata, Loma, Calabrese, and the Coppa. The deli meats looked delicious, especially the rare roast beef (yes I know it is New Orleans but is IS OK to eat rare roast beef). My son especially liked the baby pig head but I decided to not buy that.

                  Overall a valuable addition to the New Orleans food options.

                  1 Reply
                  1. re: sirvelvet
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                    Hungry Celeste RE: sirvelvet Jan 27, 2009 11:43 AM

                    If your kid likes pigs' head, take him to Hong Kong market. Whole sesame pigs on the weekend; you can buy it by the pound, with a lower price for the heads. A couple of weeks ago, I stood in line behind a guy buying three heads and a case of Heinekin....now that's a party.

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