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Restaurant · New Orleans, United States
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Written by RuinMyTrip Editorial from published research and official sources, not from a personal trip. It is not a traveler review and is never counted in the community rating. How we research.
A Cajun restaurant in the New Orleans Warehouse District, cooking whole-hog southern Louisiana food over wood, with an open kitchen and a butcher shop next door.
Because it is Cajun rather than Creole, and almost everything a visitor eats in New Orleans is the latter. The difference is the whole reason to come.
Wood-fired cooking, whole-pig butchery, small plates that let you range across the menu, and a butcher shop next door selling the same charcuterie.
Loud. Needs booking. Prices have risen with the district. Not the place for a quiet conversation.
Anyone who has already eaten in the Quarter and wants to understand what the other Louisiana tradition tastes like.
You are vegetarian. The kitchen is built around the pig and does not pretend otherwise.
Book ahead. Order across the small plates rather than one entree each. Combine it with the WWII Museum, which is a few minutes away.
A la carte, small plates from around $15. Reservations online and recommended.
The St Charles streetcar to the Warehouse District, or a fifteen-minute walk from the French Quarter along Magazine Street.
Tchoupitoulas Street in the Warehouse District, near the WWII Museum and the galleries, quieter than the Quarter and easy to walk.
An hour and a half.
The Cajun counterweight to a week of Creole. Book ahead, order small plates across the menu, and go before or after the WWII Museum.
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Write the first reviewWritten by RuinMyTrip Editorial from published research and official sources, not from a personal trip. It is not a traveler review and is never counted in the community rating. How we research.
Cochon charges $16 for shrimp stew with tasso, wilted greens and pecan rice calas, and $15 for fried alligator with chili garlic mayonnaise. Wood-fired oysters are on the same list. The restaurant is Cajun rather than Creole, which is the distinction most visitors never get straight: this is country southern Louisiana cooking, built on the whole pig, smoke and fire, rather than the French-inflected city food of the…
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