Locals have been big on the pig since Cochon debuted in spring 2006. Chef/co-owner Donald Link, winner of the 2007 James Beard Foundation's Best Chef: South award, has been serving his authentic version of the Cajun food of his childhood to rave reviews. An in-house boucherie, wooden tables and artisan-designed chairs set the stage for mint juleps, crawfish pie, and spoon bread with okra and tomatoes. With its rustic and inviting ambiance, this "swine"-dining establishment is a great example of the city's true Southern appeal. (They even have real moonshine.) Try Link's signature roasted Gulf fish "fishermen" style, as well as his superb andouille. Full bar. Serving lunch Mon–Fri, dinner Mon–Sat. Closed Sun.
Where the Locals Eat Rating
Best Cajun
Top 100 Restaurant, New Orleans
"Cochon showcases the food Donald Link grew up preparing and eating at his grandfather's side. A descendant of Germans of Acadiana, Chef Link brings his love for authentic Cajun cuisine to New Orleans. . . . The bar at Cochon boasts an interesting variety of bourbons and local beers. . . . The restaurant's rustic space is accented with contemporary furniture to create a warm casual atmosphere. An open kitchen and the ‘Chef's Counter' offer a view of the action and seating for adventurous diners."
– Cochon website
"Everything is so unreasonably delicious, you'll be thankful for the small plate format."
– Brett Anderson, The Times-Picayune
"The groceries come straight from bayou country and deep South cooking -- ribs, oysters, catfish, greens, chicken livers -- as do the recipes . . . [that are] prepared with creativity and artfully presented."
– Ian McNulty, Gambit Weekly
"Totally innovative."
—New Orleans Magazine
"The service staff is extraordinarily accommodating and knowledgeable."
– Tom Fitzmorris, New Orleans City Business
". . . probably the best eatery to open in New Orleans post-Katrina. I've eaten there at least five times and have made a pig of myself on each occasion."
– Jerry Shriver, USA Today
How Others Rate Cochon
Zagat 2009
25 Food Quality (very good to excellent)
The Times-Picayune
Top 10 Restaurant, 2008
James Beard Foundation
Donald Link, Best Chef: South 2007
The New York Times
No. 3, Best New Restaurants in the Country, critic Frank Bruni (March 2008)