Pig Restaurants Redux

Posted by Jeff Carter
on June 5th, 2011

The trend in a lot of restaurants has been to begin using the whole animal. Going further, the chefs are trying to use as many local ingredients, and animals grown by local farmers. I don’t particularly care where my ingredients come from. I just care if it tastes good.

The Butcher and Larder in Chicago is similar to Cochon Butcher, except CB has a larger place to sit down and eat. But they do a great job with sausages and different cuts. One of these days I will get a porchetta from him.

That being said, I am a huge fan of these kinds of places. In Chicago we have several. The Publican, Old Town Social, Girl and the Goat, and The Purple Pig. I am sure they are more and I apologize for not including your favorite. Please put it in the comments.

When I was in New Orleans last night, my wife and I were looking for a casual place to go. We had been to Cochon, but now there is Cochon Butcher. We went, and were not disappointed. It was easy on the wallet, and the food was really good. They also sell sausage and meat out of the case. They have some exotic stuff like Lardo, which if you never have had is excellent. I saw some with Josh Brown and Phil Pearlman at Mario Batali’s Eatily in New York.

If you get a chance in your town, patronize one of these places. They have a lot of old fashioned food that is really good. It’s also good for you. Leaf lard is better for you than some of the manmade fats. It also makes you feel fuller faster and you don’t eat as much.

My only complaint about Cochon was that the cole slaw needed some zip. That’s not a big complaint.

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