Accolades

  • Best Chef: South
    James Beard Foundation
  • Nominee: Best New Restaurant (Cochon)
    James Beard Foundation
  • The Best Restaurants in America (Pêche)
    Bon Appétit
  • The Most Important Restaurants in America
    Bon Appétit
  • Restaurants that Count (Cochon)
    The New York Times
  • Best New Chef
    New Orleans magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NOLA

My Restaurants

Where I Eat

Behind the Scenes

From My Menu

Chef Emeril Lagasse reviews Cochon muffaletta at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"Most muffalettas are served cold, but you can get this one hot, which I recommend that you do. Warming it takes this sandwich to a whole new level. The cheese gets gooey while the olive salad marries with the meats and cheeses. The sesame seed bun also gets hard and crispy on the top while remaining soft on the inside."
Chef Adam Biderman reviews Fried boudin w/ pickled peppers at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"Spicy, porky, and fried—these guys look innocent, but they taste like Cajun Country. This is another very legit version of boudin. It's a little murky because of the seasoning, which works perfectly with the creole mustard for dipping and the pickled chilis on the side to make it all pop."
Chef Randy Evans reviews Charcuterie plate at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"This is a great afternoon snack with a liter of Grüner: coppa, duck prosciutto, fennel salumi, country pâté, and spicy head cheese along with Lincoln log, Azores, and Dulcinea cheeses."
Chef Rick Tramonto reviews Smoked ham hock at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"I love Stephen and Donald’s collaboration as chefs. This lush, tender, and smoky ham hock is one of the best dishes I’ve eaten at Cochon, and I eat there a lot. The nuttiness of the baked peanuts adds such a great depth of flavor, along with the charred radishes that add another great layer of pepper and smoke."
Chef Adam Biderman reviews Housemade assorted cookies at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"These cookies are great because they are perfectly baked and a great way to get your sweet fix after eating at Butcher. My favorites are the white macadamia nut cookie and double chocolate chunk cookie. Milk is required."
Chef Tenney Flynn reviews Pastrami sandwich at Cochon Butcher
$$ | Specialty Shop | Deli/Sandwich Shop
Warehouse District
"This is a riff on a Reuben. Their housemade pastrami and sauerkraut are really delicious. It is a huge sandwich, big enough for two."