A friend of BaconOnTheBookshelf sent me an urgent message today to share with readers and eaters alike.

It was reported in the New Orleans Times Picayune and the Nashville Business Journal blog that Cochon Butcher will be opening in Nashville’s Germantown in the Spring of 2015!

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!


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