A friend of BaconOnTheBookshelf sent me an urgent message today to share with readers and eaters alike.
Some of the praise for Cochon Butcher and its James-Beard-Award-winning Chef, Donald Link:
From Garden and Gun: In a town where po’boys and muffulettas call into question the sanity of any soul who opts for a sliced-bread sandwich, Cochon Butcher’s Stephen Stryjewski and Donald Link fight back hard with this Southern spin on grilled cheese. Slices of Swiss and house-cured, uncrisped bacon made from shoulder meat hold their own, but it’s a careful layering of vinegar-laced collard greens cooked al dente that nudges the bacon melt onto the bucket list.
From Condé Nast Traveler: This self-described swine bar and eatery is chef-owner Donald Link’s addition to his wildly popular Cochon. Nestled behind the restaurant, the compact space has a small market stocked with homemade charcuterie and pickled vegetables, as well as a handful of stools for sipping wine and tucking into small plates…Tip: Come at lunch and don’t leave without trying the smoky bacon pralines.
Cochon Butcher describes itself as a butcher shop, sandwich counter, and wine bar, inspired by old-world meat markets. I’m inspired by the thought of settling in at a little table with a great book, a glass of wine and the “Buckboard Bacon Melt with Collards on White.” Meet you there and I’ll save the book for later!