I am loving this new, back-to-basics meaty renaissance taking place all over the United States. Here in Austin, we have people like Dai Due's Jesse Griffiths and Kocurek Family Artisanal Charcuterie, both of whom sell their products at the Austin farmers' markets. We also have A Noble Beast, whose very well-done pates and rillettes and spreads made from locally sourced animals and flavorings can be found at Aviary, a furniture and design shop by day and a sexy wine lounge by night.
And New Orleans is lucky enough to have Chefs Donald Link, Stephen Stryjewski, and Warren Stephens. We've been to Link and Stryjewski's pig-centric wonderment Cochon (read about our visit here), but this time in New Orleans we wanted to descend en masse on a newer venture of theirs, Cochon Butcher.
The butcher is much less formal than Cochon next door - not that Cochon is all that formal, but Butcher could be called a fancy deli. A refrigerated case sits on your left as you walk in, and the line follows this case to the far side of the room, where you place your order. The joint was hopping on the day we were there, which gave Crystal and me lots of time to try to find seats for 5 people while the boys dickered over what to order. It was a good thing we had time, too - the place doesn't have a lot of seating, and if you're in a group of more than 2, finding seats quickly becomes an exercise in looming over dining people and furniture rearranging.
Lots of meat porn after the jump: (that statement might need some work.)