a Mano & Cochon | New Orleans + Lafayette

Monday, August 16, 2010

Food & Wine has recently featured a few of my local favorites in their "Where to Go Next: Southern Cooking" spread - a Mano + Cochon.

Let's chat about a Mano for a minute, one of Chef Adolfo Garcia's impeccable restaurants {the others are La Boca & Rio Mar}. a Mano is a fantastically rustic Italian spot in the heart of the Warehouse District of New Orleans. This isn't your generic Italian restaurant either... this is the real deal, house-cured meats + hand-made pastas. Chef Josh Smith gets his ingredients from local and artisanal sources, namely the Crescent City Farmer's Market. My personal favorite dishes revolve around the duck - (1) the 'Petto d'Anatra con Fichi e Marsala' which roughly translates to 'seared duck breast and fig goodness' and (2) the 'Affettati Misti' which is a plate of assorted house-cured meats with the shining star being the duck prosciutto. Did I mention the duck prosciutto? Try it.

And then there's Cochon, one of New Orleans' most famed restaurants and rightly so. Chef Donald Link, who grew up in Acadiana, opened Cochon in New Orleans in 2006 serving completely authentic, old school Cajun cuisine, the kind that I grew up on - boudin, andouille, smoked bacon, roasted oysters, whole suckling pigs. Are your taste buds tempted yet? And here's the really cool thing - Chef Link has decided to take it back to where it all began for him - the heart of Cajun Country. According to Food & Wine, Chef Link is scouting local food sources and a branch of Cochon is set to open in Lafayette next year. I can't wait to visit.

Click here to read the complete Food & Wine "Where to Go Next: Southern Cooking" article.

Image, Cochon fried chicken liver via nola.com


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