This casual off-shoot of Cochon, tucked away behind the restaurant, is my favorite source in New Orleans for anything sausage-related. We’re talking boudin, andouille and more, along with duck pastrami and head cheese. Donald Link’s staff is well-equipped to answer questions about any aspect of the butchering process. Don’t forget to try at least one or two sandwiches. I’ve had them all, and I can’t wait to go back and see what else they’ve got up their porcine sleeves.
930 Tchoupitoulas St., New Orleans; (504) 588-7675
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©2019 Steve Dolinsky, All Rights Reserved Images, Video and Artwork Copyright their respective owners.
Hand-Stacked Shawarma, Homemade Falafel the Stars at Crave Kabob
Harold’s Chicken Celebrates 70 Years, Expanding to Other Cities
©2019 Steve Dolinsky, All Rights Reserved
Images, Video and Artwork Copyright their respective owners.