Cochon Butcher - Wine & Spirits Magazine

Cochon Butcher

Boudin, Cochon Butcher-style.

With its housemade hot Cajun boudin, duck pastrami sliders, heavymetal-inspired “Pig Slayer” t-shirts, Louisiana beer selection and roughly 15-item wine list so geeky it hurts, Cochon Butcher never seemed to deny its customers anything. But a radical expansion last spring immediately rendered its original 850-square-foot space in the Warehouse Arts District inconceivable. Now, while you wait to place your order, it’s possible to watch as butchers break down entire animals behind the cash register, right alongside bartenders mixing Trotter’s Punch (Small’s gin from Oregon, St. Germain, blood orange San Pellegrino and Cava). Reno De Ranieri, who oversees the beverage programs here and at the Link Restaurant Group’s Herbsaint, Cochon and Pêche, skews the wine list toward the lighter, more acidic, Old World end of the spectrum in order to complement the bold, fatty, pork-heavy sandwiches and small plates on offer here. Case in point: A spritzy Basque Getariako Txakolina from Ameztoi for the grilled cheese with house-cured bacon and collard greens.

930 Tchoupitoulas St., New Orleans, Louisiana



This story appears in the print issue of December 2014.
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