HOME > Chowhound > New Orleans >

K-Pauls and Cochon

c
Cookie Baker Apr 18, 2011 10:18 AM

Will be visiting New Orleans in June and will be on my quest to visit new restaurants each time I am there. So far this visit I have K-Pauls and Cochon on the list. Is there a must have dish at these restaurants.

-----
Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

  1. Click to Upload a photo (10 MB limit)
Delete
  1. s
    sanglier RE: Cookie Baker Apr 18, 2011 12:44 PM

    K-Paul's: you already get the basket of various breads/rolls/muffins complimentary; they are addictive, almost impossible not to fill up. In light of that, I'd get a gumbo/bisque/corn crab soup and split a rabbit or fish entree. That usually fills me up. Cochon: rabbit livers, ribs, deviled crab, charbroiled oyster, gumbo with a scoop of potato salad in middle--order various of those and share. Lose 5 lbs. in anticipation of these 2 decadent restaurants, have fun!

    -----
    Cochon
    930 Tchoupitoulas St., New Orleans, LA 70130

    1. j
      jessicheese RE: Cookie Baker Apr 18, 2011 01:36 PM

      K-Pauls is still on my to do list but I had an amazing meal at Cochon the last time I was in NOLA. I loved the boudin- both with the mustard and pickled peppers and of course the fried version. I also ordered the cochon entree, which was absolutely amazing.

      -----
      Cochon
      930 Tchoupitoulas St., New Orleans, LA 70130

      1. Bill Hunt RE: Cookie Baker Apr 18, 2011 07:05 PM

        Both are good, though different. It's been awhile, since we dined at K-Paul's but I trust certain posters on this board, and they indicate that it has not gone down in the least.

        Cochon proved to be very good, though much more laid-back. Other than the chairs, everything from their small, but well-paired wine list, to the service and the food, were very good.

        If you have never dined there, I strongly recommend Galatoire's for a New Orleans "Grand Dame." It will be more formal, but that is never a bad thing.

        Another rec. would be Brigtsen's, up at Riverbend.

        You do not say what criteria you will be applying to these restaurants - price, food style, great wine list, proximity, etc., so I am only adding my personal recs.

        Enjoy,

        Hunt

        -----
        Cochon
        930 Tchoupitoulas St., New Orleans, LA 70130

        Galatoire's Restaurant
        209 Bourbon St., New Orleans, LA 70130

        Brigtsen's Restaurant
        723 Dante St, New Orleans, LA 70118

        16 Replies
        1. re: Bill Hunt
          mrsfury RE: Bill Hunt Apr 19, 2011 07:28 AM

          Just don't do K-Paul's for lunch. Dinner, sure!

          1. re: mrsfury
            noradeirdre RE: mrsfury Apr 19, 2011 12:29 PM

            I haven't been to K-Paul's for either lunch or dinner, but I read a review of their lunch that has me intrigued... http://www.blackenedout.com/2011/03/l...

            1. re: noradeirdre
              h
              hazelhurst RE: noradeirdre Apr 19, 2011 12:43 PM

              somehow a gouda and bacon combo doesn't sound cajun..oh well, gotta stand out I suppose.

              Flounder? Always was Gulf Coast fare to me....other than that, what the hell?

              -----
              Gulf Coast Restaurants
              1200 S Clearview Pkwy, New Orleans, LA 70123

              1. re: hazelhurst
                uptownlibrarian RE: hazelhurst Apr 19, 2011 01:08 PM

                I'm torn on the K-Paul's lunch. I work nearby and have been probably a dozen times (at least) since they started doing it a couple years ago. Some things I like - the Caesar dressing is excellent and the salads in general are good. Fried seafood is good. Soups are usually good. Onion rings are good. But the specials go off the rails. They all have ten ingredients of which five are superfluous, and are greasy, gooey with cheese, and/or oversauced. The lunch menu doesn't have much to do with the dinner food. Apart from a few dishes (the white beans, for example) , it might as well be a different restaurant.

                1. re: uptownlibrarian
                  h
                  hazelhurst RE: uptownlibrarian Apr 19, 2011 01:33 PM

                  I've not done the recent lunch deal but am interested in your comments. I used to go a good bit when it opened up and then was fairly regular when I'd be in that area of the Quarter. Used to go with some attorneys who loved the Cajun martini but I saw danger in that. They'd wrap $20 up with a card on which their home addresses were printed, then call a cab. I guess they figured they'd have trouble writing the address later on.

                  1. re: uptownlibrarian
                    k
                    kibbles RE: uptownlibrarian Apr 20, 2011 08:47 AM

                    i tried it, was fine, but different -- i had fried chicken & waffles w/ molasses.

                    my main beef w/ it is the use of disposable plastic plates, silverware, cups, and condiments. its a terrific waste of non-renewable resources considering they have a dishwasher & silverware onsite, as well as bulk condiments. paying a dishwasher for a couple hours work is cheaper than throwing away all these resources every day. doesnt make sense and actually bothers me enough not to go.

                    1. re: kibbles
                      h
                      hazelhurst RE: kibbles Apr 20, 2011 08:51 AM

                      Glad to know that..regardless of the waste issue, those plastic things drive me nuts. I;m with you on this one, 100%.

                  2. re: hazelhurst
                    Bill Hunt RE: hazelhurst Apr 19, 2011 05:46 PM

                    Yes, fried flounder is more Gulf Coast, than NOLA. The "long gone" Benny's on Pass Road, Handsboro, MS, did the best. I've had other good ones, such as Bruning's (also gone, with Katrina).

                    Had the London version at Wiltons (thanks for the rec.) but let's just say that fried flounder is not their strength. Matter of fact, fried seafood is not a UK delicacy. I suppose that cod WAS, when real pubs did fish-n-chips, but those days are long gone. [Still, Wilton's was very, very nice, and I only wish that the chef had dined at Benny's, and had the fried flounder.] Now, wife's Dover Sole was excellent.

                    One needs a fairly high concentration of saline in the water for flounder, and the Cajun cuisine revolved around fish found in a lower concentration of sea water.

                    Still, and regardless of the fish, I would anticipate that Chef Prudholmme would do a nice job.

                    Hunt

                    -----
                    Gulf Coast Restaurants
                    1200 S Clearview Pkwy, New Orleans, LA 70123

                    1. re: Bill Hunt
                      h
                      hazelhurst RE: Bill Hunt Apr 20, 2011 05:51 AM

                      The last Gulf Coast flounder I had was at Mary mahoney's and I am sad to say it was not up-to-snuff. There were lots and lots of places in the 1960's that did a better job day-in and day-oout. I certainly never had flounder at Wilton's and probably would have advised aginst it but glad to got to the shop. Generally it is one of the better seafood places in town..oysters are always good but that's a separate thread.

                      Never thought about the salinity angle..I am sure you are right. I guess that's why the flounder at Angelo's was so good..you got the feeling the stuff was coming to you straight from those boats out there in the dark.

                      -----
                      Gulf Coast Restaurants
                      1200 S Clearview Pkwy, New Orleans, LA 70123

                      1. re: hazelhurst
                        c
                        collardman RE: hazelhurst Apr 20, 2011 03:46 PM

                        I do miss the flounder at Brunning's. I had baked flounder last night in New Bern, NC. Great dill sauce but mushy flounder. But I opted out of the side dish of potatoes and asked for a vegetable and chose asperagus. Wow. Best $1.50 upgrade I've ever made.

                        It was a local grown purple asperagus with a very light asperagus flavor and great al dente non fiberous texture. Anyone know of N.O. restaurants with something similar?

                        1. re: collardman
                          Bill Hunt RE: collardman Apr 20, 2011 08:38 PM

                          Ya know, I do not recall any Low Country/Tidewater flounder in my culinary past. Maybe I'll seek a bit.

                          Hunt

                        2. re: hazelhurst
                          Bill Hunt RE: hazelhurst Apr 20, 2011 08:37 PM

                          Well, when I saw "fried flounder" on Wilton's menu, I could not resist. Wife's sole was up near the top though.

                          No, fried flounder is best eaten in the Deep South, and unfortunately, probably about 40 years ago...

                          I cannot recall having flounder at Angelo's. Seems that we always went with a pasta dish, or two.

                          For a while, Brunings took over the top spot from Benny's, but then the storms took their toll.

                          Hunt

                2. re: Bill Hunt
                  GroovinGourmet RE: Bill Hunt Apr 22, 2011 03:33 PM

                  Good call, Bill. I'd choose Brigtsen's over K-Paul's anytime. The student has far surpassed the master...

                  -----
                  Brigtsen's Restaurant
                  723 Dante St, New Orleans, LA 70118

                  1. re: GroovinGourmet
                    Bill Hunt RE: GroovinGourmet Apr 22, 2011 07:42 PM

                    I hope to do each, on my next trip. It has been three trips since I last dined with Chef Frank Brigtsen, and much longer, since dining at Chef Prudhomme's. Just hope that the family "things" do not get in the way.

                    Too many great restaurants, and always too little time. [Frown]

                    Hunt.

                    -----
                    Brigtsen's Restaurant
                    723 Dante St, New Orleans, LA 70118

                    1. re: GroovinGourmet
                      j
                      JazzyB RE: GroovinGourmet Apr 24, 2011 09:10 AM

                      It's not that the student has surpassed the master, rather the master hasn 't been in the kitchen in years. I believe his brother in law is running the kitchen. IMO, not a good thing. When Paul and Kay ran the show, it was superb. nowadays, I dine there only if guests insist.

                      1. re: JazzyB
                        GroovinGourmet RE: JazzyB Apr 29, 2011 02:24 AM

                        Thanks for the 411.

                        Regardless of who is running the show, I wouldn't think of returning to K-Paul's.

                        Went there once, on a trip after my ex said she didn't want to return to Brigtsen's because she had over-indulged the previous time.

                        Food was good, but nowhere close to Brigtsen's. And it was a good 20% more expensive.

                        Even worse was the service. Instead of warm and congenial ala Frank and Marnie's fine establishment, we got attitude, and more than a fair amount. Never again...

                        -----
                        Brigtsen's Restaurant
                        723 Dante St, New Orleans, LA 70118

                  2. p
                    Paisley16 RE: Cookie Baker Apr 20, 2011 12:51 PM

                    In my experience the small plates are the way to go at Cochon. I've had amazing pork cheeks there. We tend to think the meat dishes are better than the seafood, but I've seen posts here with other opinions.

                    At K-Paul's I love anything with the hot fanny sauce. I'm also a big fan of the crawfish enchilada but be warned, there's meat in the sauce and it's very cheesy and rich so I'm sure it's not for everyone!

                    K-Paul's is completely different at lunch when it's deli-style. It's good, but not special and probably not worth a meal if your time in New Orleans is limited.

                    -----
                    Cochon
                    930 Tchoupitoulas St., New Orleans, LA 70130

                    Show Hidden Posts