On a recent trip to New Orleans, I had the mouth-watering pleasure of grabbing an early lunch at Cochon Butcher, the meat shop and wine bar opened in January by Cochon chef Donald Link and partner-chefs Stephen Stryjewski and Warren Stephens. Located in the still-burgeoning Warehouse District—home to hotels, galleries and museums—Cochon Butcher makes for an ideal snack stop while exploring the neighborhood's hotspots.
Though its steel and glass facade and contemporary interior suggests a cool atmosphere, Butcher is anything but. The staff, while busy prepping, were friendly and informative, taking the time to discuss in house Cajun specialties such as boudin, andouille and tasso, along with house-made artisan meats and sausages, all prepared and cured on site by the salumi maestro Kris Doll.
Apart from procuring a variety of meats and homemade pickles, visitors can cozy up to the rear bar for one of the best sandwiches in New Orleans. After downing the delicious mufaletta, Stephens led me on a lightning tour of Butcher's back-of-house. Following a stop in Butcher's curing room, I was so inspired that (despite my greatest efforts) I couldn't resist purchasing $50 in sausages for the flight home.Cochon Butcher
930 Tchoupitoulas Street
New Orleans, LA 70130 map
tel. +1 504 588 PORK
Check out more photos after the jump .
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