The Tchoupitoulas Room is located along the street of the same name with views of the historic area through the original wood sash windows. This room accommodates up to 50 guests for seated meals and up to 65 guests for receptions.
The Higgins Room is Calcasieu's largest room boasting an open floor plan with access to the main bar. This space is ideal for formal seated meals as well as cocktail reception for up to 100 guests.
The Higgins Room and Tchoupitoulas Room combined offer an extensive dining area to accommodates up to 150 guests for a seated meal and up to 200 guests for receptions. This space also allows for combining cocktail receptions with sit-down dinner, or business presentations followed by formal meals.
The Wine Room offers the most private dining experience, accented with hand-crafted, cherry wood furnishing by a local artist and carpenter. The space accommodates up to 20 people for a seated meal or up to 25 for a small cocktail reception.
The Mezzanine at Cochon restaurant accommodates semi-private gatherings. The lofted space offers room for up to 30 guests for a seated dinner and accommodates up to 40 guests for a reception.
Bret Macris grew up in Burbank, California and started cooking at the legendary Campanile Restaurant straight out of college. Under the guidance and mentorship of Mark Peel and Nancy Silverton, Bret attended Le Cordon Bleu in Pasadena while still working full time at Campanile. He spent seven years there, with four as Chef de Cuisine, before moving to the Happy Gnome brew pub in St. Paul, Minnesota where he was a Tournant/Consultant. In 2009, Bret became the Executive Chef at Rosewater Restaurant in Brooklyn and in 2015 he opened Syndicated Bar Theater Kitchen in New York. Bret joined the Link Restaurant Group in January 2016 as Sous-Chef at Butcher where he became Chef de Cuisine in 2018.
Matthew Ghabrial began his tenure in the service industry as a teenager, working in a New Jersey pizzeria. In 2003, he moved to New Orleans to attend Loyola University, where he graduated with a degree in Latin American Studies. Matthew worked in several restaurants and bars in New Orleans until joining up with Cochon in 2006, originally as a server and later a bartender. In the spring of 2013, Matthew left Cochon to help set up and run the bar at Link Restaurant Group’s new Peche Seafood Grill. Shortly thereafter, he took the helm at Cochon Butcher as General Manager.
Inspired by the Cajun and Southern cooking of his grandparents, Louisiana native Chef Donald Link began his professional cooking career at 15 years old. Recognized as one of New Orleans’ preeminent chefs, Chef Link has peppered the streets of the Warehouse District of New Orleans with several restaurants over the course of the past fifteen years. Herbsaint, a contemporary take on the French-American “bistro” was Link’s first restaurant. Cochon, opened with chef-partner Stephen Stryjewski, is where Link offers true Cajun and Southern cooking featuring the foods and cooking techniques he grew up preparing and eating. Cochon Butcher is a tribute to Old World butcher and charcuterie shops which also serves a bar menu, sandwiches, wine and creative cocktails. Calcasieu is Chef Link’s private event facility that takes its name from one of the parishes in the Acadiana region of southwest Louisiana. Pêche Seafood Grill serves simply prepared coastal seafood with a unique, modern approach to old world cooking methods featuring rustic dishes prepared on an open hearth over hardwood coals. Enjoy handcrafted pastries and breads at La Boulangerie Link’s neighborhood bakery and café.
Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef for multiple years. Pêche Seafood Grill was awarded Best New Restaurant at the 2014 James Beard Foundation Awards. Gourmet Magazine listed Herbsaint as one of the top 50 restaurants in America, and was inducted into the Nations Restaurant News Hall of Fame. Cochon was listed in The New York Times as "one of the top 3 restaurants that count” and recently named one of the 20 most important restaurants in America by Bon Appétit. For his commitment to the industry, the Louisiana Restaurant Association honored Link by naming him Restaurateur of the Year in 2012.
The James Beard Foundation also honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009. Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people. In February 2014, Link celebrated the release of his second cookbook "Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything," (Clarkson-Potter), which looks beyond New Orleans and Louisiana at dishes in nearby states.
In 2015, Chefs Link and Stryjewski created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
Winner of the 2011 James Beard Foundation “Best Chef South,” Stephen Stryjewski is Chef/Partner of New Orleans’ award winning restaurants Cochon, Cochon Butcher, Pêche Seafood Grill, Calcasieu a private event facility and La Boulangerie a neighborhood bakery and café. Stephen has been honored as “Best New Chef” by New Orleans Magazine, and as a “Chef to Watch” by The Times-Picayune. In 2007 Cochon was named a “Best New Restaurant” finalist by the James Beard Foundation, and in 2014, Pêche Seafood Grill won the James Beard Foundation award in the same category. Cochon has been recognized in the New York Times by Frank Bruni, “Coast to Coast, Restaurants that Count;” and Sam Sifton, “Dishes that Earned their Stars,” and has been consistently listed as a Top Ten New Orleans Restaurant in The Times-Picayune Dining Guide and was recently named one of the 20 most important restaurants in America by Bon Appétit.
In 2015, Stryjewski and his business partner Chef Donald Link created the Link Stryjewski Foundation to address the persistent cycle of violence and poverty, as well as the lack of quality education and job training opportunities available to young people in New Orleans. http://www.linkstryjewski.org
In 1997, Stryjewski graduated from the Culinary Institute of America and went on to work for some of the most notable chefs and restaurants in America including Michael Chiarello at TraVigne, Jamie Shannon at Commanders Palace, and Jeff Buben at Vidalia. Stryjewski grew up moving frequently as an “Army brat” and has traveled extensively in the United States and Europe. He resides in New Orleans’ Irish Channel with his wife and two daughters.
Originally from Philadelphia, Pennsylvania, Maggie Scales pursued her undergraduate degree at the University of California, San Diego majoring in Language Studies. She then moved to Boston to attend the Cambridge School of Culinary Arts in the Professional Pastry Program under Pastry Chef Delphin Gomes. While in school, Maggie worked at Chef Bob Kinkaid’s Sibling Rivalry Restaurant and the Metropolitan Club under Chef Todd Weiner. Upon completing culinary school, Maggie worked as a Pastry Chef at Smith & Wollensky Steakhouse in Boston. In 2009, she had the opportunity to work with James Beard winner Lydia Shire at Scampo Restaurant at the Liberty Hotel. When Chef Shire opened Towne Stove + Spirits, Maggie became the Executive Pastry Chef of the 300-seat establishment. In June 2011, Maggie relocated to New Orleans and began working for the Omni Hotels. She then joined Link Restaurant Group as a Pastry Chef, and in the summer 2014 Maggie accepted the position of Executive Pastry Chef overseeing all aspects of Link Restaurant Group’s pastry department.
Our passion to showcase the remarkable bounty of the Southern region is revealed through our commitment to developing long lasting relationships with the network of farmers we work with. Our Forager, Ashley Locklear, cultivates those relationships by working hand-in-hand with these growers to develop and procure the exact ingredients each chef wants to utilize when crafting their menus at our family of restaurants. Our recipes honor the simplicity of the food and we celebrate the ingredients that are incorporated into each dish.
Ashley spends her days visiting farmers, walking their fields seeing firsthand how things are growing. She’s scouring Louisiana’s farmlands for sublime raw ingredients and invests time working directly with farmers to grow specific varieties of produce that Chef Donald Link and his team of chefs would like to utilize in their kitchens. Her network of farmers spans a 250-mile radius of New Orleans, providing the freshest produce picked at its peak. She believes food it about flavor, just as much as freshness.
Please find here a listing of some of the farmers we are proud to work with on an ongoing basis.
Allen Bee Farms is small honey producer located in Plaquemine, Louisiana.
Cafe Hope Farm is located in Marrero, Louisiana, that specializes in herbs and has year round fruit and vegetable production.
Compostella is a certified organic vegetable farm specializing in salad greens located in Tickfaw, Louisiana. After apprenticing on organic farms in the Northwest, owners Madeline and Tim made their way down to New Orleans. Certified Organic since 2017, Compostella strives to minimize the inputs to their farm and to nurture the farm’s expressions as an individuality.
Covey Rise Farms began as a 10 acre farm which has grown into a 50 acre farm in central Tangipahoa Parish. Covey Rise Farms grows over 30 types of vegetables throughout the year with a retired LSU Agriculture Professor as their crop consultant.
Beginning as a demonstration garden, The Good Food Project has expanded to over 75 active school and community gardens that grow vegetables, fruit and herbs. The project teaches sustainable gardening, nutrition and healthy eating options, while providing fresh produce to participants and restaurants.
Incorporated in 1981, Indian Springs is a farmers cooperative with 31 active members located in Petal, Mississippi.
Inglewood Farm, ran by members of the Keller family, is an agricultural operation on Inglewood Plantation located in Alexandria, Louisiana. Since its founding in 1836, Inglewood has a story of transition from a large-scale commercial tenant operation to an all-encompassing sustainable family farm. Inglewood has year round production of fruit and vegetables, specializing in pecans, pork and chicken.
Isabelle’s Orange Orchard is a small, family-owned farm nestled on the old winding River Road in New Orleans. Isabelle’s orchard is fertilized by the rich Mississippi River alluvial soil and the only thing on her trees are sunshine, ladybugs, honeybees, and rain.
J&D Produce is a small farm that grows blueberries and is located in Poplarville, Mississippi.
Johndale Farm is a berry farm located in Ponchatoula, Louisiana, owned by Heather Robertson, who we have worked with for eight years. Heather primarily produce strawberries, as well as blueberries and blackberries, and is usually the first farm to bring berries to market.
Major Acre Farm is a small farm located in LaPlace, Louisiana run by Ellis Douglas. He left his life as a chef and headed for the farm after moving to New Mexico and being exposed to the variety of healthy produce that is available in a farm-centric community. Ellis uses sustainable and organic agriculture practices to cultivate his one-acre farm.
Old Market Lane Farm is an eight-acre farm located in Hammond, Louisiana, that we have been working with for eight years. Our restaurants utilize their leeks, blueberries, summer squash and any extra eggs Carolyn may have.
Peeps Farms is a poultry farm located in Carriere, Mississippi that specializes in yard eggs with love.
Perilloux Farm is a six-acre farm in St. Charles Parish owned by the friendly farmer, Timmy Perilloux, who we have been purchasing from for the last 10 years. The restaurants utilize Perilloux’s traditional Southern greens, up to four varieties of kale, tomatoes, peppers, corn, beets, and anything else Timmy is willing to grow for us.
Poche Family Farm is a small vegetable farm located in Independence, Louisiana that we have worked with for five years. The farm is a family venture run by Albert and Charise Poche along with their children Billie and Camille, that resulted out of a desire to eat well. While their produce is not certified organic, they focus on sustainable agriculture by using cover crops, organic pesticides and natural fertilizers wherever possible.
Two Dog Farm is a small family farm located in Flora, Mississippi. Owned and operated by Van and Dorothy Killen, Two Dog Farms specializes in seasonal field grown produce using sustainable and natural growing methods to ensure the healthiest produce available.
Veggi Farmers Cooperative is a group of local farmers and fisherfolk dedicated to providing the highest quality local produce and seafood to the Greater New Orleans area. VEGGI was established following the effects of the BP oil spill on the Vietnamese community and was developed to provide sustainable economic opportunities in urban agriculture.
LINK RESTAURANT GROUP JAMES BEARD FOUNDATION AWARD RECOGNITION
The James Beard Foundation Awards recognize outstanding achievement within the food and wine industry. Considered one of the most coveted marks of distinction within the culinary community, Link Restaurant Group partners are honored to have been recognized for their culinary achievements. Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. The same year Cochon was nominated for Best New Restaurant; The James Beard Foundation also honored Link’s first cookbook– Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Link was also nominated by the James Beard Foundation for the prestigious award of Outstanding Chef in 2012, 2013 and 2014. Stephen Stryjewski, chef/partner of Cochon, Cochon Butcher and Pêche Seafood Grill was named Best Chef: South at the 2011 James Beard Foundation Awards. In 2014 Pêche Seafood Grill was honored with two coveted James Beard Foundation Awards Best New Restaurant and Chef Ryan Prewitt Best Chef: South. In 2017, Chef de Cuisine Rebeca Wilcomb was named Best Chef: South for her stewardship of the Kitchen at Herbsaint.
TOP 10 RESTAURANTS
BY BRETT ANDERSON
Since its opening in 2006, Cochon, and its more casual appendage, Cochon Butcher, has inspired countless chefs, both locally and nationally, to harness the raw power hidden in the hoofs and crannies of whole hogs. I have yet to visit a restaurant that deploys this power as artfully as Cochon. Yes, the collaboration between James-Beard-award-winning chefs Donald Link and Stephen Stryjewski (see also Herbsaint and Peche) counts fried livers, fried pig’s ears and bacon and fried oyster sandwiches as staples. So Cochon is in no danger of overvaluing subtlety. But neither is it in danger of falling prey to a sensibility that values shocking diners more than pleasing them, an unappetizing glitch in the strategies of too many American restaurants run by chefs less mature than Cochon’s. The restaurant’s food is rich, but the story it tells about Cajun and Southern cooking hasn’t grown tired because it’s also balanced. The balance is in the details of each plate, where all manner of produce, herbs and pickles keep the robust cooking in check, and on the menu as a whole, which includes arguably New Orleans’ best seafood court-bouillon and an arsenal of vegetable side dishes (say yes to the squash stewed with okra and tomatoes) that are alone worth the price of admission. Yes, the dining room is loud. Yours would be too if you knew how to make a ham hock sing.
On The Road: New Orleans
Cochon (with Butcher) has been selected by The Food Network for ‘On The Road: New Orleans.’
PASTRY CHEFS STILL GETTING CREATIVE WITH KING CAKES
BY SUSAN LANGENHENNIG
Seeing the first king cakes arrive in my neighborhood grocery store last weekend reminded me of a quip a friend made last year about plain king cakes, the unfilled kind. Only in New Orleans, he said, could you call something coated with frosting, dusted with sugar and baked with a plastic baby inside “plain” with a straight face. Each year, bakeries, cafes, restaurants and doughnut shops up the ante on what goes in or on a king cake…. It’s hard not to marvel at the variations. This year, bananas show up in at least three filled varieties that I’ve come across: the Elvis at Cochon Butcher… As Carnival 2013 kicks off, I checked in with a few places to see what else is coming out of the oven. Cochon Butcher With layers of chocolate peanut butter; apple and Creole cream cheese; and lemon doberge, pastry chef Rhonda Ruckman’s king cakes almost call out for a new hybrid dessert category. Her most over-the-top flavor is an homage to another sort of royalty: The “Elvis” is filled with bananas, peanut butter, house-cured bacon and topped with toasted marshmallow. The Elvis is sold daily by the slice or as a whole cake by special order in advance. And, like last year, Ruckman’s king cakes come with a tiny pink piglet instead of a baby, a cute touch from a restaurant named for the French word for pig.
CROWN THE KING WITH BACON – AREA BAKERS TACKLE CARNIVAL CONFECTION WITH UNUSUAL FLAVORS
BY BETH COLVIN
The king behind Cochon Butcher’s king cake isn’t the one we usually associate with the Mardi Gras pastry. This one’s a little more rock ‘n’ roll. For Mardi Gras, the restaurant at 930 Tchoupitoulas Street, New Orleans, will serve an Elvis king cake, filled with peanut butter and bananas and topped with toasted marshmallows and bacon. “They’re a little bit crazy,” pastry chef Rhonda Ruckman said of the confection, which started out last year as gifts to friends. “It’s fun and different.” This isn’t Cochon’s first flirtation with Elvis-inspired food. In the past, Butcher featured Elvis sandwiches and the main Cochon restaurant also featured Elvis ice cream. Michael Carmody, Ruckman’s assistant, came up with the idea for a crawfish boil and then it was tested out on friends and family. The Elvis cake joins Cochon Butcher’s lineup of cinnamon, lemon, apple and creole cream cheese, and chocolate peanut butter king cakes. This year, all but the Elvis cake will be offered in individual sizes. The Elvis cake will be available by the slice in the restaurant or can be ordered whole. Unlike some other outlets, Cochon Butcher won’t offer its Elvis cakes until January 6 – Twelfth Night, the traditional start of the Mardi Gras season. “We’re traditionalists in that sense,” Ruckman says.
BEST SANDWICH SHOPS: COCHON BUTCHER; NEW ORLEANS
For the past decade, we’ve lived in an era of pumped-up burger cooks, who have done impossibly good—and not so good—things with ground beef and a bun. Now, finally, there’s news for everyone who has had more than enough burgers. It’s time to make way for the sandwich chefs and their incredible creations. Chef Donald Link’s acclaimed Cochon muffuletta, with house meats and olive salad, is always on the menu.
THE 50 BEST SOUTHERN FOODS: MEATS
Cochon Butcher: In a town where po’boys and muffulettas call into question the sanity of any soul who opts for a sliced-bread sandwich, Cochon Butcher’s Stephen Stryjewski and Donald Link fight back hard with this Southern spin on grilled cheese. Slices of Swiss and house-cured, uncrisped bacon made from shoulder meat hold their own, but it’s a careful layering of vinegar-laced collard greens cooked al dente that nudges the bacon melt onto the bucket list.
THE 50 BEST NEW U.S. RESTAURANTS
BY ANYA VON BREMZEN
Cochon Butcher: This new Warehouse District wine bar and meat market combo from the owners of Herbsaint and Cochon brings a loving Cajun inflection to the art of cured meat. Try the housemade boudin sausages or tasso ham, grab a muffuletta sandwich to go, or sample such irrestible $6 bar bites as andouille sausage pizzetta with a glass of Barbere d’Asti. Those bacon pralines? They’re the next big food fad in the making.
HOT TABLES: 50 Amazing Restaurants
Each year, our team of voracious eaters sets off, fork in hand, to search out the world’s most exciting new restaurants – as always, traveling anonymously and paying for every last bite of foie gras. Countless courses later, we’ve narrowed the field to 50 tables in 26 countries. From bargain prix fixes in Paris to blowout feasts in Dubai, there’s something for every taste and budget. (Cochon Butcher) This self-described swine bar and eatery is chef-owner Donald Link’s addition to his wildly popular Cochon. Nestled behind the restaurant, the compact space ha a small market stocked with homemade charcuterie and pickled vegetables, as well as a handful of stools for sipping wine and tucking into small plates. Dishes like pickled pig’s feet and Cajun-spiced soppressata pay homage to both the pig and the Big Easy, and there’s a deliciously fatty pressed duck pastrami sandwich oozing with melted Gruyére. Tip: Come at lunch and don’t leave without trying the smoky bacon pralines.
THE GREAT AMERICAN SANDWICH
BY JANET FLETCHER
In the hands of talented American chefs, the sandwich comes edible art. These seven takes on traditional lunch-box fare revisit the format with whimsy, style and spice. Today’s best sandwiches upend old notions about what belongs between two slices of bread. Although lettuce and mayo haven’t gotten the boot, America’s most notable sandwich artisans no longer feel obliged to include them. Chefs like Donald Link at New Orleans’s recently opened Cochon Butcher Shop apply the same finicky standards to sandwiches that they do to the rest of the menu. Cochon’s muffuletta admits only house-cured meats, from mortadella to Genoa salami to supple sliced ham. The chef also prepares his own giardiniera , the signature olive relish that marks a muffuletta.
The Hot 10 – Best New Places for Hot Dogs
By Andrew Knowlton
While the classic hot dog with ketchup and mustard is near culinary perfection, the frank continues to inspire fresh versions at restaurants across the country. Here’s what chefs are teaching old dogs plenty of new tricks.
Cochon Butcher – Orleans
Boutique butcher-shop fans take note: The housemade meats are sold by the pound, as well as on sandwiches like the muffuletta or the hot pork sausage with mustard and sauerkraut.
BUCKBOARD BACON MELT 12
WITH COLLARDS ON WHITE
COCHON MUFFALETTA 14
WITH HOUSE MEATS + OLIVE SALAD ON SICILIAN ROLL
WITH SAUERKRAUT ON RYE
SMOKED TURKEY 13
WITH AVOCADO, SPROUTS, TOMATO + BASIL AIOLI ON 7 GRAIN
PORK BELLY 10
WITH MINT + CUCUMBER ON WHITE
COLD ROAST BEEF 11
WITH HORSERADISH + ARUGULA ON ONION BUN
BBQ PORK 10
“CAROLINA STYLE” ON POTATO ROLL
WITH BUTCHER BACON ON WHITE
CAJUN PORK DOG 10
ON PRETZEL BUN
WITH SMOKED PORK, HAM + SWISS ON BOLILLIO ROLL
WITH HOUSE MEATS + HERB VINAIGRETTE ON CIABATTA
MOROCCAN SPICED LAMB 12
WITH CUCUMBERS, TZATZIKI + CHILI OIL ON FLATBREAD
LE PIG MAC 10
TWO ALL PORK PATTIES, SPECIAL SAUCE, LETTUCE, CHEESE, PICKLE, ONION ON SESAME BUN
HEAD CHEESE WITH CHOW-CHOW + MUSTARD 6
MARINATED BRUSSELS SPROUTS 6
SWEET + SPICY BRISKET SLIDER 9
DUCK PASTRAMI SLIDER 7
PIMENTO CHEESE SLIDER 6
HOT BOUDIN 6
POTATO SALAD 3
COLE SLAW 3
HOUSE CHIPS 2
CHARCUTERIE PLATE 16
CHEESE PLATE 16
Red Beans + Rice w/Fried Pork Chop
Beer Beef Dumplings, Tomato + Lima Beans
BBQ Ribs w/Baked Beans + Slaw
Boudin Stuffed Chicken Leg
Fried Catfish w/Corn Fritters + Remoulade
Fried Chicken w/Watermelon, Cornbread + Steen’s Syrup
HOUSEMADE ASSORTED COOKIES 1.25
BACON PRALINES 2.50
CAKES, DAILY SELECTION, 5/SLICE | 55/WHOLE
PIES, DAILY SELECTION, 4/SLICE | 28/WHOLE
–Pastry Chef, Maggie Scales–
SMOKED COUNTRY SAUSAGE, 9/LB
SMOKED DEER SAUSAGE, 9/LB
FRESH SAUSAGE, 7.50/LB
BUTCHER BACON, 16/LB
KUROBUTA BACON, 16/LB
BUCKBOARD BACON, 12/LB
DUCK PASTRAMI, 22/LB
DUCK CONFIT, 9 EACH
SMOKED TURKEY, 18/LB
SHOULDER HAM, 10/LB
SALAMI COTTO, 10/LB
BEEF JERKY, 28/LB
DUCK JERKY, 32/LB
COUNTRY TERRINE, 12/LB
HEAD CHEESE, 10/LB
PORK RILLON, 20/LB
SPICY FENNEL, 7/¼LB
CALL US AT (504) 588-7675 FOR THE MOST CURRENT SELECTION
–all orders require advanced notice–
JAMBALAYA STUFFED WHOLE CHICKEN 20
READY TO COOK OR FULLY COOKED
WHOLE SUCKLING PIG, MARKET PRICE
AS IS OR ROASTED
BBQ PORK + FIXINGS, 55/6 PEOPLE
SEASONAL GUMBO, 18/QUART
SAUSAGE + BOUDIN PLATTER, 24/6 PEOPLE
CHARCUTERIE PLATTER, 50/8 PEOPLE | 75/15 PEOPLE | 150/25 PEOPLE
CHEESE PLATE, 50/8 PEOPLE | 75/12 PEOPLE | 150/20 PEOPLE
ASSORTED BUTCHER SANDWICHES, 55/20 PIECES
POTATO SALAD, 8/4 PEOPLE
MARINATED BRUSSELS SPROUTS, 20/4 PEOPLE
SMOTHERED GREENS, 16/6 PEOPLE
MAC’N’CHEESE, 16/4 PEOPLE
DEVILED EGGS, 8/DOZEN
PIMENTO CHEESE, 10/PINT
HOUSEMADE CRACKERS, 3.50/BAG
BACON PRALINE BOX 12.50
CAKES, DAILY SELECTION 55
PIES, SEASONAL 28
COOKIE TRAY, 30/25 PCS
CALL US AT 504.588.7675 TO PLACE YOUR ORDER
–COCKTAILS, BEERS AND WINES CHANGE ON A WEEKLY BASIS–
Hayman’s Old Tom Gin, Pierre Ferrand Dry Curacao,
Orange Bitters, Housemade Grenadine, Lemon Juice, Soda
THE RIK SLAVE 8
A shot of Old Forrester Bourbon + a Miller High Life
ROCKIN REBEL 9
Mister Katz’s Rock + Rye, Maraschino Syrup,
Sweet Vermouth, Orange Bitters, Whiskey Barrel Bitters
ROSA’S CANTINA 9
Nuestra Soledad Mezcal, Cimarron Tequila, El Guapo Cucumber
Lavender Bitters, Cucumber Cordial, Jalapeño, Lemon
THE TEDDY PENDERGRASS 9
Crop Tomato Vodka, Basil, Bittermen’s Celery Bitters,
Lime Juice, Soda
THE DAQS RIGGS 9
Wray + Nephew Overproof Rum, Appleton Silver Rum,
Strawberry Cordial, Lime
–easy accessible, food friendly and affordable old-world focused wines by the glass or the bottle–
Torre Oria Cava N/V Penedes 7/35
Hondarrabi Zuri, Aidura, ‘14 Txakolina 7/35
Grüner Veltliner, Schwarzböck,‘14 Weinvertal (1L) 6/35
Pinot Gris, Villa Wolf,‘12 Pfalz 6/30
Riesling, Selbach Oster Feinherb,‘14 Mosel 8/40
Sauvignon Blanc, Henri Bourgeois,‘13 Sancerre 9/45
Chardonnay, Calcasieu,‘13 Sonoma 10/50
Hondarrabi Blend, Ameztoi Rubentis,‘15 Txakolina 9/45
Lambrusco, “Amabile” Cleto Chiarli, N/V Emilia-Romagna 6/30
Barbera, Cantine Valpene “Rosso Pietro,”14 Piedmont 8/40
Gamay, Domaine du Vissoux Pierre, Chermette ’14 Beaujolais 8/40
Pinot Noir, Albert Bichot Savigny-Les ,Beaune ‘13 Bourgogne 9/45
Syrah Blend, Domaine d’Andezon,‘14 Côtes du Rhône 8/40
Mencia, José Antonio Garcia Unculín,‘14 Bierzo 9/45
–rotating taps featuring local, Southern or limited release brews–
Great Raft Make Believer Session IPA, LA 6/10 oz.
Tin Roof Rusted Rye IPA, LA 7/28
Gnarly Barley Catahoula Common Lager, LA 7/28
Terrapin Sound Czech Pilsner, GA 7/28
Miller Lite, WI 3
Miller High Life, WI 3
Parish Brewing Envie Pale Ale, LA 5
New Belgium Citradelic Tangerine IPA, CO 5
Abita Amber, LA 5
So. Prohibition Suzy B Dirty Blonde Ale, MS 5
Founder’s All Day IPA, MI 5
Great Raft Reasonably Corrupt Black Lager, LA 5
So. Prohibition Jack the Sipper ESB, MS 5
Santa Fe Brewing Black IPA, NM 5
St. Arnold Art Car IPA, TX 5
Santa Fe Java Stout, NM 5
Lagunitas Maximus IPA, CA 5
Bell’s Brewery Oarsmen Ale, MI 5
JK’s Scrumpy Cider, MI 7
–all sandwiches served with choice of side–
COCHON MUFFULETTA 12
THE NEW ORLEANS CLASSIC! HOUSE MORTADELLA, CAPICOLA, RUSTICA, PROVOLONE + OLIVE SALAD ON ITALIAN LOAF
BUCKBOARD BACON MELT 12
LEAN COPPA BACON, SWISS CHEESE + BRAISED COLLARDS ON WHITE TOAST
HOUSE SMOKED TURKEY 12
WITH AVOCADO, SPROUTS, TOMATO + BASIL AIOLI ON MULTIGRAIN TOAST
SWEET + SPICY BRISKET SANDWICH 11
SMOKED BEEF BRISKET, SWEET + SPICY BBQ SAUCE, CHOPPED HOUSE MADE DILL PICKLE RELISH ON FLOUR TOP BUN
COLD ROAST BEEF 11
WITH HORSERADISH AIOLI + ARUGULA ON ONION BUN
SMOKED CHICKEN SALAD 10
WITH DIJONAISE, SHREDDED ICEBERG + ONIONS ON TOASTED BUN
BBQ PORK 10
“CAROLINA STYLE” WITH COLESLAW ON FLOUR TOP BUN
CRISPY PORK BELLY 10
WITH MINT, CHILI + MARINATED CUCUMBERS ON WHITE TOAST
COCHON BUTCHER BACON, TOMATO, ARUGULA + MAYO ON WHITE TOAST
BLACK EYED PEA FALAFEL 10
VEGETARIAN FALAFEL WITH CHOW-CHOW, ARUGULA + CURRY YOGURT SAUCE IN PITA BREAD
WITH GENOA, SALAMI COTTO, COPPA ARUGULA, SHAVED ONIONS + HERB VINAIGRETTE ON HOGGIE BUN
SMOKED PORK, SHOULDER HAM, SWISS CHEESE, DIJON, MUSTARD AND HOUSE DILL PICKLES WITH CILANTRO VINAIGRETTE
MOROCCAN SPICED LAMB 12
WITH CHILI OIL + CUCUMBER TZATZIKI IN PITA BREAD
LE PIG MAC 11
TWO ALL-PORK PATTIES, SPACIAL SAUCE, LETTUCE, CHEESE, PICKLE + ONION ON A SESAME SEED BUN
CHARCUTERIE PLATE 16
BUTCHER-SELECTED HOUSE-CURED MEATS WITH MUSTARD, HOUSE PICKLES + HOUSE MADE CRACKERS
HEAD CHEESE 6
WITH CHOW-CHOW, MUSTARD + HOUSE MADE CRACKERS
HOT BOUDIN 6
CLASSIC SPICY SAUSAGE OF CAJUN RICE + PORK WITH MUSTARD
DEVILED EGGS 3
THREE DEVILED EGGS TOPPED WITH COCHON BACON
STEAMED SHRIMP 9
PEAL’N EAT + COCKTAIL SAUCE
CHICKEN + ANDOUILLE GUMBO
CUP 5 | BOWL 9
WITH RICE + SCALLIONS. EXACTLY AS IT SHOULD BE.
SAUSAGE PLATE 8
BUTCHER SAUSAGE OF THE DAY
PIMENTO CHEESE SLIDERS 6
GRILLED HOUSE MADE PIMENTO CHEESE ON WHITE TOAST
COBB SALAD 12
ROMAINE, HOUSE-SMOKED TURKEY, BACON, AVOCADO, HARD-BOILED EGG, BLUE CHEESE CRUMBLES + BUTTERMILK DRESSING
REGULAR 9 | ENTREE 11
ICEBERG, ONIONS, MORTADELLA, SALAMI, PROVOLONE, PICKLED PEPPERS, TOMATOES + HERB VINAIGRETTE
ROMAINE SALAD 7
WITH CUCUMBERS, TOMATOES, SHAVED RED ONIONS + BUTTERMILK DRESSING
ADD TURKEY OR SMOKED CHICKEN SALAD 3.5
–served all day–
NOLA STYLE RED BEANS + RICE WITH CAJUN SMOKED SAUSAGE + SIDE 11
CAJUN PASTA WITH CHICKEN + ANDOUILLE SAUSAGE 11
½ CHICKEN 12 | ¼ CHICKEN 10
SMOKED CHICKEN WITH DIRTY RICE + SIDE
SMOTHERED, SLOW-BRAISED PORK SHOULDER WITH RICE, GRAVY + SIDE 12
FRIED CATFISH, HUSHPUPPIES, COLESLAW + TARTAR SAUCE
2 PIECES OF CATFISH | 14 1 PIECE OF CATFISH 10
GULF SHRIMP + POBLANO GRITS WITH TASSO GRAVY 14
½ CHICKEN 12 | ¼ CHICKEN 10
FRIED CHICKEN + TWO SIDES
ROMAINE SALAD 3
MARINATED BRUSSELS SPROUTS 3
POTATO SALAD 3
HOUSE MADE CHIPS 2
BOLOGNA SANDWICH W/YELLOW MUSTARD + CHIPS 5
KID PIG MAC ONE PORK PATTY WITH CHEESE + CHIPS 6
TURKEY SANDWICH WITH AMERICAN, MAY + CHIPS 6
GRILLED CHEESE + CHIPS 5
HOUSE MADE COOKIES 1.25
CAKES, SLICE 5 | WHOLE 55
PIES, SLICE 4 | WHOLE 28
–all orders require advanced notice–
BOUDIN STUFFED WHOLE CHICKEN 20
READY TO COOK OR FULLY COOKED
JAMBALAYA STUFFED CHICKEN 20
READY TO COOK OF FULLY COOKED
BBQ PORK “CAROLINA STYLE” serves 8ppl 30
SERVED WITH PORK, BUNS, BBQ SAUCE, PICKLES
BOUDIN serves 4ppl 18
SERVED WITH HOUSE PICKLES, ABITA MUSTARD
SMOKED CHICKEN 30
POTATO SALAD, 10/QT
MARINATED BRUSSELS SPROUTS, 12/QT
HOUSE MADE DILL PICKLES 7/PT
HOUSE MADE b+b PICKLES 7/PT
DIRTY RICE 12/QT
RED BEANS + RICE 12/QT
sm (serves 4ppl) 24
lg (serves 8ppl) 48
sm (serves 4ppl) 14
lg (serves 8ppl) 28
small (serves 4ppl) 22
lg (serves 8ppl) 44
CHICKEN SALAD 16/QT
PIMENTO CHEESE 16/QT
BOUDIN OR JAMBALAYA STUFFED CHICKEN 35
READY TO COOK OR FULLY COOKED, 2 SIDES – POTATO SALAD, COLE SLAW OR MAC N’ CHEESE
BBQ + FIXINGS 35
BUNS, PICKLES, SAUCE, 2 SIDES – POTATO SALAD, COLESLAW OR MAC N’ CHEESE
CHICKEN AND ANDOUILLE GUMBO + ROMAINE SALAD 29
JAMBALAYA + ROMAINE SALAD 23
SMOKED CHICKEN 30
INCLUDES 1 BIRD + 2 SIDES – POTATO SALAD, COLESLAW OR MAC N’CHEESE
SAUSAGE PLATTER serves 4ppl 24
SERVED WITH ABITA MUSTARD, HOUSE MADE PICKLES, CRACKERS
CHARCUTERIE PLATTER, serves 8ppl 50
5 HOUSE CURED MEATS, PICKLES, ABITA MUSTARD, CHOW CHOW, CRACKERS
DEVILED EGGS 12/DZ
MUFFALETTA TRAY 20 PIECES 60
COOKIE TRAY, 25 cookies 35
WHOLE CAKES 55
WHOLE PIES 28
CALL US AT 615.567.5887 TO PLACE YOUR ORDER
EL CAMINO 7
Tequila, grapefruit, lime, simple syrup, serrano, soda + smoked salt
THE HEADLINER 7
Gin, lime, simple syrup, mint + cucumber
Rye, simple syrup, peychaud’s bitters + herbsaint
BLACK WALNUT OLD FASHIONED 8
Bourbon, brown sugar simple syrup, black walnut bitters + orange peel
GERMANTOWN MO’TITO 8
Vodka, elderflower liquor, basil simple syrup + fresh lime juice
THE RIK SLAVE 7
Shot of Bourbon + Miller High Life
BOTTLES AND CANS
PBR, 16oz Tallboy, WI 4.75% 3
Miller High Life Lager, WI 4.5% 4
Miller Lite Lager, WI 4.17% 4
Abita Amber, LA 4.5% 5
Abita Strawberry, LA 4.2% 5
Black Abbey The Rose, TN 5.4% 5
Bold Rock Seasonal Cider, VA 5
Founders Porter, MI 6.5% 5
Good People Brown Ale, AL 5.4% 5
Jackalope Thunder Ann APA, TN 5.5% 5
Little Harpeth Chicken Scratch Pilsner, TN 5.5% 5
NOLA 7th St. Lemon Basil Wheat Ale, LA 4.5% 5
Straight to Ale He Ain’t Heffe Hefeweizen, AL 5% 5
Wiseacre Ananda IPA, TN 6.3% 5
Ballast Point Sculpin IPA, CA 7% 7
Bell’s Two Hearted ALe, MI 7% 6
Oskar Blues Dales’s Pale American Pale, CO 6.3% 5
Bearded Iris Rotating Can, 16oz, TN 9
New Belgium Dayblazer, NC 4.8% 4
Yazoo Hefeweizen, TN 5% 5
Yellowhammer T-Minus Tangerine Kolsch, AL 5% 5
Ask for Daily Selection
Cava, Codorniu, N/V Catalonia 8/32
Prosecco, Cielo, N/V Veneto 6/24
Grenache Blend, Maison Brotte, ‘15 Rhone Valley, France 7/28
Vermentino, Elicio, ‘14 Rhone Valley, France 7/28
Sauvignon Blanc, Château Jacquet, ‘14, Bodeaux, France 9/36
Chardonnay, Bellula, ‘15, Languedoc-Roussillon, France 8/32
Grenache Blanc Blend, Les Dauphins, ‘14 Rhone Valley, France 7/28
White Blend, Kuentz-Bas, ‘15, Alsace, France 10/40
Red Blend, Aplanta, ‘15, Alentejano, Portugal 7/28
Malbec, Château Vincens, ‘14 Cahors, France 9/36
Pinot Noir, Gerard Bertrand, ‘14, Languedoc-Roussillon, France 10/40
Tempranillo, Bodegas Flaco, ‘14, Madrid, Spain, 6/24
Grenache Blend, Kermit Lynch, ‘14, Rhone Valley, France 10/40
Established in 2009 in the New Orleans Warehouse District, Butcher is a butcher shop, a sandwich counter and a wine bar located next door to Cochon. Chefs Donald Link Stephen Stryjewski offer small plates, daily lunch specials and dinner entrees. Inspired by old-world meat markets, Butcher specializes in housemade meats, terrines and sausages. The fresh cuts are handpicked and the ready-to-cook items are available daily. Butcher offers an array of housemade pickles, jellies, jams and sauces, as well as a carefully curated collection of handmade knives, cutting boards and branded merchandise. Butcher’s charcuterie, sausage or cheese platters, and sandwich trays are available for catering needs.
The Butcher does not accept reservations.
A tribute to Old World butcher and charcuterie shops, Cochon Butcher melds a distinctive Cajun accent to the art of curing meat. James Beard Award-winning chefs Donald Link and Stephen Stryjewski bring a commitment to using fresh, naturally raised, local ingredients to their award-winning wine bar and meat market.
From the muffaletta to hot boudin, the sausage special and charcuterie platter - we are proud of crafting, smoking and curing all of our meats and sausages in house. Our menu features sandwiches, small plates and daily specials, as well as an extensive catering menu.
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