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Started By
Message
Cochon on Tchop
Posted on 1/5/11 at 9:22 pm
Posted on 1/5/11 at 9:22 pm
Anyone been? Recommendations?
6
Posted on 1/5/11 at 9:29 pm to UTiger
Just left there 
Pork cheeks are great, ham hock is excellent, as is the Louisiana Cochon and the rabbit and dumplings. Ham and black eye pea gumbo is good as well.
Pork cheeks are great, ham hock is excellent, as is the Louisiana Cochon and the rabbit and dumplings. Ham and black eye pea gumbo is good as well.
Posted on 1/5/11 at 10:00 pm to UTiger
i used to live a block away and ate there all the time. i had almost everything and it is all superb
my faves are louisiana cochon, fried boudin, spciy pork ribs, rabbit and dumplings,
my faves are louisiana cochon, fried boudin, spciy pork ribs, rabbit and dumplings,
Posted on 1/6/11 at 8:22 am to Factsman
Whats the dress for Cochon? Are reservations needed?
Posted on 1/6/11 at 8:25 am to UTiger
Looking forward to the Lafayette location opening this fall 
Posted on 1/6/11 at 8:39 am to tke_swamprat
quote:
Whats the dress for Cochon?
Casual.
quote:
Are reservations needed?
It would be a good idea, especially on the weekend.
Posted on 1/6/11 at 8:45 am to glassman
Rabbit liver with Pepperjelly
Posted on 1/6/11 at 8:56 am to Kajungee
quote:
Rabbit liver with Pepperjelly
On the list for my last meal.
Posted on 1/6/11 at 9:42 am to UTiger
quote:
Recommendations?
Go with a lot of folks and order the whole menu.
Seriously.
The aforementioned rabbit livers with pepper jelly is fantastic.
Posted on 1/6/11 at 10:14 am to UTiger
It's awesome. I've been once, and I'm dying to go back.
Posted on 1/6/11 at 1:36 pm to UTiger
I was not happy with this place. The menu is hard to order from. 2/3 of the menu is basically expensive appetizers. You will pay a bunch for small portions, and the dishes all seem to be an attempt at quirky twists and combinations of texture and flavor.
For instance, there's ribs on the menu. But these ribs are small and cooked differently. Not slow cooked, but oven grilled, so they're a little hard. The ribs have a spicy and slightly sweet bbq sauce, and they're topped with sour-sweet-pickled watermelon slices.
Most of the menu items are like that. Lots of competing STRONG flavors. Nothing subtle.
Potato salad? Put horseradish in it.
Iceburg lettuce salad? Add grilled onions and radishes.
Pickled pork tongue exotic enough for you? Nope. Add radishes and turnips!
Poached egg and grits? How about we add some fire roasted mushrooms!
Fried alligator? Add aioli sauce. scratch. make that garlic aioli! scratch. Make that chili garlic aioli!
It seems he's trying TOO hard to be avant-garde. Sometimes I'm in the mood for experimental flavor combinations, but most of the time, I'd like my food to taste close to how I expect it to, with perhaps one or two unusual aspects to the whole meal.
Call me a rube, but I'm really quite surprised that this place gets such universal acclaim. I know there are some frequent restaurant diners who are looking for the art-house taste in every bite of evey dish, but surely there are others like me who find this to be too over-the-top.
For instance, there's ribs on the menu. But these ribs are small and cooked differently. Not slow cooked, but oven grilled, so they're a little hard. The ribs have a spicy and slightly sweet bbq sauce, and they're topped with sour-sweet-pickled watermelon slices.
Most of the menu items are like that. Lots of competing STRONG flavors. Nothing subtle.
Potato salad? Put horseradish in it.
Iceburg lettuce salad? Add grilled onions and radishes.
Pickled pork tongue exotic enough for you? Nope. Add radishes and turnips!
Poached egg and grits? How about we add some fire roasted mushrooms!
Fried alligator? Add aioli sauce. scratch. make that garlic aioli! scratch. Make that chili garlic aioli!
It seems he's trying TOO hard to be avant-garde. Sometimes I'm in the mood for experimental flavor combinations, but most of the time, I'd like my food to taste close to how I expect it to, with perhaps one or two unusual aspects to the whole meal.
Call me a rube, but I'm really quite surprised that this place gets such universal acclaim. I know there are some frequent restaurant diners who are looking for the art-house taste in every bite of evey dish, but surely there are others like me who find this to be too over-the-top.
Posted on 1/6/11 at 1:42 pm to Jimbeaux
It's funny. Your assessment of this place was almost exactly my preconceived perception of the place and the reason until a couple of months ago, I'd never eaten there.
After eating there, my opinion is about 180 degrees different.
After eating there, my opinion is about 180 degrees different.
Posted on 1/6/11 at 1:48 pm to Y.A. Tittle
I hold the same sentiments. I didn't find it to be very over the top. Though I did think the portions weren't equal to the price. That was my only complaint
Posted on 1/6/11 at 1:51 pm to Y.A. Tittle
quote:I'm not saying there isn't good food on the menu, or even that these combinations don't work. I'm just saying that it feels like work for me to eat there. I have to glare at the menu for half an hour before I have any idea what to get, and more importantly, what not to get.
After eating there, my opinion is about 180 degrees different.
I end up ordering too much, paying too much, and having too many food combinations, and only liking about half of what I ordered, with some of the food quite unmemorable in the great flood of flavors that I just sampled and didn't really get to savor.
Posted on 1/6/11 at 2:18 pm to Jimbeaux
Sounds like u eat there a lot my man
Posted on 1/6/11 at 2:22 pm to Lester Earl
No, just twice, including last month. (To make my post, I looked up their menu to remind myself of what they offered. Is that cheating? )
Posted on 1/6/11 at 2:22 pm to Jimbeaux
quote:
Most of the menu items are like that. Lots of competing STRONG flavors. Nothing subtle.
Potato salad? Put horseradish in it.
Iceburg lettuce salad? Add grilled onions and radishes.
Pickled pork tongue exotic enough for you? Nope. Add radishes and turnips!
Poached egg and grits? How about we add some fire roasted mushrooms!
Fried alligator? Add aioli sauce. scratch. make that garlic aioli! scratch. Make that chili garlic aioli!
Er.....hmmmmm.....er...... Am I the only one that thinks all of that sounds great?
Posted on 1/6/11 at 2:33 pm to TigerMyth36
quote:
Er.....hmmmmm.....er...... Am I the only one that thinks all of that sounds great?
All at the same time?
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