Cochon
Donald Link's argument that Cajun cooking deserves the same seriousness as Creole.
Warehouse District
Cochon is what happens when a chef who grew up eating boudin in Acadiana decides to cook it without apology in a city that historically condescended to Cajun food. The result is a restaurant that is simultaneously a love letter to southwest Louisiana and one of the most assured kitchens in New Orleans.
The fried alligator with chili garlic aioli has been on the menu since 2006 and there is a reason. Wood-fired oysters, the namesake whole-roasted pig dishes, anything involving pork cracklins. Order the boucherie plate if it's available.
The room is loud and the bar is fine for solo diners. Reservations recommended on weekends but Tuesday at 6pm walks in. Pair with Pêche, Link's seafood restaurant a block away, if you're staying long enough to do both.
Links