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Chef/owners Donald Link and Steve Stryjewski pay homage to all things swine at this inspired and authentic Cajun restaurant with a serious moonshine list. It’s good, sometimes very good, and one of the few games in town for Cajun food—the rustic country cousin to big-city Creole cooking. Cochon’s version is, of course, amped up several notches: This is Cajun via Donald Link and Steve Stryjewski, after all. All visits to Cajun country should kick off with some cracklins and a good local beer, like the Parish Canebrake. Follow with the boudin balls—crunchy outside, savory and porky inside—with a side of creamy, burnished mac and cheese. For a hog break, the briny bite of wood-fired oysters bathed in chili garlic butter or the chicken livers with pepper jelly are astoundingly good. The fork-tender pork cheeks are disappointing only in terms of serving size (so get two orders), and the skillet-baked rabbit and dumplings is a soul-warming dish that, if you skip everything else, should not be missed. Oops, same goes for the mac and cheese, which is life-changing. The ambrosia cake is a potluck-perfect finish —a creamy, fruity, happy ending. Reserve well in advance.