One very tasty, savory namesake at Cochon: Louisiana cochon with cracklins plus cabbage and pickled turnips. This is a delicious homage to suckling pig. When you add ChicharrÃ³n to any dish, I fall in love with it. According to New York Times critic Frank Bruni, this is a â€œgolden, crisp-edged, fatty puck: a gargantuan pig latke.â€
BBQ is a concept that changes flavor, look and identity in so many parts of the country.
BBQ shrimp at Mr. B’s Bistro is stunning.
The restaurant was built on this rich, savory broth. Bibs are required and staff encourages everyone to use their hands.
I could not stop eating that broth. After the shrimp was gone, I had buttery bread to scoop up the liquid. When the bread was gone, I used my spoon. When my head was turned, served cleared my table. I looked up at Patricia and we sighed. We could have licked the bowls clean.
Wood-fired oysters at Cohon.
Topped with chili garlic butter.