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, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.