Chef Donald Link’s 2-year-old Cochon restaurant remains whole-hog Southern-Cajun, and it’s set to grow. The popular New Orleans restaurant, whose name is the French word for “pig,” will be expanded in January with plans for its own attached retail butcher shop and banquet rooms upstairs.“We’ve purchased the building that the Cochon is in,” says Link, who also operates Herbsaint restaurant in New Orleans. “We have 1,000 square feet behind the restaurant on the first floor, ...
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Contact: Desiree Torres Desiree.Torres@penton.com