COUCHON

Creamy butter served up in a monkey dish.

www.cochonrestaruant.com

Small Plates–Wood-Fired Oyster Roast is a must and the Jalapeno Spoonbread with Stewed Okra and Blackeyed Peas, a side of fresh Lima Beans and Chard made Boog feel right at home.

Boucherie–Next up, was the Spicy Grilled Pork Ribs with Watermelon Pickle which was a bit too tough for our taste…we like our ribs to fall right off of the bone.

Entree–Oven-Roasted Gulf Fish “Fisherman’s Style”–Red Snap Snap Snapper!

Overall, small plates is the way to go– our favorite just like at Momofuko. Creative and innovative you just can’t go wrong.

Sidenote: While waiting for our taxi back to the Quarter, the staff winding up for the evening gave directions to the best “local” New Orleans breakfast–Elizabeth’s Restaurant on the Bywater.

Ck out the NYTimes article….it’s a Momofuku on the Mississippi.

New York Times
Coast to Coast Restaurants that Count
Published: March 12, 2008
By Frank Bruni

Frank Bruni dined at 15 significant restaurants that opened in 2006 or 2007, and ranked his top 10.

“…New York is absurdly blessed, but of course the city doesn’t have it all. It doesn’t have anything exactly like Cochon, in New Orleans, which liberates Cajun cooking from its deep-fried clichés. With its stylishly casual vibe, fatty abandon, worship of pork (cochon is French for pig) and fervent devotees, it’s a Momofuku on the Mississippi.

…Just about any food lover who has spent any time in New Orleans over the last two years has been to this irresistible restaurant, and has responded with the kind of swoon typically reserved for the front rows at an Obama rally… This restaurant is about heartfelt feasting…”
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