Boudin is better sourced in Cajun Country, but we just couldn't make it work. Cochon Butcher, next door to Cochon proper, offers excellence, too. I forgot to get some head cheese for Ms. Betty. She shall forgive me.
Thursday, March 27, 2014
The food at Cochon is impeccable: inspired locally; locally sourced; extra tasty. Here is the charcuterie plate: cappicola, the dark red meat in the upper left hand corner; slices of cured pork loin; head cheese; pork rillette (a fine mixture of pork and fat); pickles; mini toasts for the pork rillette; sliced cured pork belly.
Saturday night Steve and I needed a late night snack. Thank you Killer PoBoys! We split the pork belly and shrimp offerings. Holy cow! Where am I? This is so good. Pork belly is the cut from a pig used to make bacon. Yes, Sir, I would like another!
There are many establishments throughout the French Quarter that are designated as or self - describe as "historic." Here historic means crappy, as in old, rundown, small, decaying, and overhyped. For example, the Old Absinthe House was indistinguishable from a multitude of non-historic bars. I could agree, using this standard, that the bar which invented the "Hand grenade, " a powerful alcoholic drink served in a cheap plastic container that countless people walk around with in the streets, is historic. Considering this drink's potency, it probably contributes considerably to the historic number of vomit piles littering nearly every block of the French Quarter, especially near Bourbon Street. I guess a nice way to describe the French Quarter is to say it is a "historic" amusement park for drunks. That's why I go there for the food.
Wednesday, March 26, 2014
Tuesday, March 25, 2014
When Steve and I arrived Monday at noon, twenty people were already in line. Quid pro quo for too long of a wait the night before for mediocre food, the host asked for parties of two which resulted in us immediately being seated. Everything here is great, including my newest T-shirt.