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A converted warehouse in the Central Business District, Cochon does Southern cooking with a Louisiana accent: wood-fired oysters, fried alligator, gumbo loaded with house-made andouille, and rabbit and dumplings pulled from the chef's family recipes. The cracklins with Steen's cane syrup make a strong case for arriving hungry. The whiskey and bourbon list is long enough to make the decision feel important. It holds a Michelin Bib Gourmand.
The awards strongest first
- James Beard Awards 2026 · Nominee · Outstanding Restaurateur · Donald Link and Stephen Stryjewski - Link Restaurant Group
- Michelin Guide Bib Gourmand
- The New York Times The 25 Best Restaurants in New Orleans Right Now
One number, weighted & current 87
How we scoreThe dishes from the writeups
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Rabbit and dumplings
“rabbit and dumplings, a comforting recipe from the chef's great-grandmother.”
Michelin Guide -
Boudin balls
“The meat pies, boudin balls and rabbit and dumplings all resemble dishes found in the truck stops and plate-lunch places of Cajun country.”
The New York Times
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