- My Forums
- Tiger Rant
- LSU Score Board
- LSU Recruiting
- SEC Rant
- SEC Score Board
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
City Pork Deli and Charcuterie
Posted on 8/21/12 at 4:25 pm
Posted on 8/21/12 at 4:25 pm
From BR Biz Report
In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson
A welcome addition
In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson
A welcome addition
Posted on 8/21/12 at 4:39 pm to Lloyd Christmas
No French expert but certain that charcuterie is not French for deli.
Posted on 8/21/12 at 4:43 pm to Lloyd Christmas
Sounds awesome. Br could use a place like butcher.
Posted on 8/21/12 at 6:37 pm to Lloyd Christmas
Okay... Dancing Banana Time.
Posted on 8/21/12 at 7:38 pm to Lloyd Christmas
The dude can cook. I think it will be a well received spot.
Posted on 9/4/12 at 3:46 pm to Lloyd Christmas
quote:
. The charcuterie—French for "deli,"
Wait, what?
Posted on 9/25/12 at 4:34 pm to Lloyd Christmas
Charcuterie = Hipster Marketing bullshite.
Posted on 7/25/13 at 12:39 pm to Lloyd Christmas
quote:
In a gambit to open City Pork Deli and Charcuterie near the Perkins Road overpass, Trey Williams says he has secured the parking to eventually sell smoked and preserved meats by early next summer. The real estate agent says he has permission from the state Department of Transportation and Development to expand the gravel parking lot under the westbound lanes of Interstate 10 by 15 new spaces under the on-ramp that snakes around Parrain's Seafood Restaurant. City Pork Deli, which faces Greenwood Drive at the corner of Hollydale Avenue—and is the former site of The Beehive Salon—already has eight parking spaces in front of the store. "And that gives me all the parking I need, as [the Unified Development Code] goes, plus four spaces," Williams says, for a total of 23. Earlier this month Williams submitted to the city-parish Planning Commission an application to open a deli in the 1,790-square-foot storefront. The board is scheduled to consider the application on Sept. 17. The store, which is located near a number of other overpass area bars and restaurants, has had a notice from the city-parish Office of Alcoholic Beverage Control on it since Aug. 8. "We just want to sell beer and wine," says Williams. The charcuterie—French for "deli," with an emphasis on meats—will be Baton Rouge's first, Williams says, with lunch sandwiches and in-house meats based on the model of Cochon Butcher in New Orleans. Besides selling boudin and andouille, Williams says, City Pork Deli will offer European-style specialties—patés, confit and dry-cured meats—to the neighborhood. —Adam Pearson
I haven't been there yet, but I can honestly say that was the longest paragraph I've read this year.
Popular
Back to top
Follow TigerDroppings for LSU Football News