Cochon, New Orleans

Recommended to us by everyone, we went to Cochon for lunch during our New Orleans holiday. The menu is by far one of the most unusual I've encountered; fun things like fried livers, sauteed mullet, hog jowls and stuffed pig foot all making appearances.

To kick off the experience Alan ordered a drink called a Swinekiller consisting of Hendrick's Gin, rhubarb bitters and limeade that was really easy to drink.

To start we ordered the fried alligator with chili, garlic aioli and and plate of the smoked pork ribs with watermelon pickle plus I got a boring but much needed salad of mixed greens, pickled onions and peanut vinaigrette.

I can tell you that it's time I start using a Thesaurus. I have run out of words to describe such wonderful food. (pause - checking www.thesaurus.com). It was downright ambrosial! The alligator was tender with a little kick and had not even a hint of the chewiness that is often the downfall of this meat. I loved the preparation and the garlicky sauce. The ribs were delectable - fall off the bone tender with great flavor. Just wish they were either bigger or there were twice as many. For $12.00 a plate, I should have just gotten two orders.

The salad was also very good - hearts of palm, great blend of bitterness from the greens and sweetness from the onions...really nice, refreshing plate.

For our main course we both ordered sandwiches. I went with the special sandwich of the day (don't laugh); fried bologna with lettuce, tomato, a blend of cheeses and a garlic mayonnaise. Alan got the oyster & bacon sandwich.

Both of these were really good. I don't think I've had bologna once in the past twenty years...perhaps closer to thirty. And this was definitely a step up from Oscar Meyer. The tomato was super ripe and the whole thing gave me the impression of eating a Bayou BLT. Seriously good. Alan's oyster sandwich was a surprise - - not only because he doesn't love oysters so it seemed like an odd order for him, but because this one melded together into a concoction that really worked. Having the oysters be fried so they had a crunch to them and none of the brine associated with raw was nice. The bacon wasn't overpowering but lent the needed salt component.

And I guess I should mention that this restaurant is located on Tchoupitoulus Street in the warehouse district right next door to another highly acclaimed Donald Link establishment, Cochon Butcher. The inside felt like a converted warehouse with low key wooden tables and chairs. There's a no nonsense feeling when you get inside - this is a place to have great food, not hem and haw over service (which was fine for what you'd expect in a high volume lunch place) or the decor. There's a huge wood-fired oven in the open kitchen lending to the ambiance and puffing out all kinds of great smells.

This is one you have to put on your list if you're in the area and looking for authentic Southern Cajun cooking. If I find myself back in New Orleans I will make the time to go back!

Zagat's Rating: 27-23-24
Jenn's Rating: 86