In the end, Link's link tastes more professional and less porky. The
pickles, by the way, are fantastic!
The BBQ pork sandwich was wonderful (especially with the bbq sauce).
The "Gambino" is an Italian-style sandwich with a variety of their
homemade salami and cured meats.
They're proud of their work here at Butcher . . . . and why not?
He's holding up a bagged link of hot boudin and she's got an entire
tray of it.
of the Quarter and in the Warehouse District. A
little less than you might expect. Part "sWine bar" and part
deli, this add-on to the full-fledged Cochon restaurant offers a
more casual approach to chef Donald Link's cuisine. The decor
is rather sparse and the seating is limited, but on the day we
visited getting a seat was not a problem. The meat case is
filled with vacuum-packed homemade goodies like all beef hot dogs,
high-end beef, brined pork chops, andouille, and gumbo. Not at
all a bad selection of items. The menu offers a range of
sandwiches and simple fare sure to please just about anyone.
Boudin is served packed and ready to go, or hot and "by the link"
930 Tchoupitoulas, New Orleans LA 70130
Price: $3 for one small link
or $5 per lb.
Check out the pictures. This is a New Orleans' style
presentation of boudin (or maybe
Arizona style presentation). The small link, being kept
warm in its own plastic bag and in a crock pot, is cut for you and
arranged on a square plate with a garnish of home made pickles and a
bit of homemade mustard.
served, the casing is already pulling off the filling. Yet,
the filling maintains its form.
Meat/Rice Ratio: An equal
mixture of rice and meat with the balance tending toward the meat.
grains of perfectly cooked rice encircled with macerated meat and
offset with green onion and peppers. Wettish, but not wet.
Tasty for sure. Unique, absolutely. They are using
poblano peppers and chicken liver, so you know the flavor is going
to be exclusive. There is something even more distinct though.
I'm not certain, but I'm guessing it is allspice. Whatever it
is, you'll taste an intentional shift away from a traditional
approach. The result is delicious, if not common.
Comments: No doubt they
have made an effort to class the boudin up a bit (both in production
and in presentation). The results? Perhaps you've had better
boudin. You decide. Even so, one thing is for sure;
there is some excellent food coming out of this little place.
Notice the salami curing zone above the deli.