Cochon sits in a renovated New Orleans warehouse, where Chef Donald Link reconnected with the traditional Cajun Southern dishes he grew up eating. He runs the kitchen with Chef/Co-owner Stephen Stryjewski, working locally sourced pork, fresh produce, and seafood into a menu built on traditional methods of Cajun country cooking.
Pork runs through the menu, including a whole roasted suckling pig available for the table. Diners have also pointed to rabbit, boudin, fried alligator, wood-fired oysters, and redfish. For larger groups, the Diamond Street dining room offers a Feed Me menu in three or four courses, built around the kitchen's signature dishes and seasonal specials.
Link won the James Beard Award for Best Chef in 2011, and Cochon was a James Beard Award finalist for Best New Restaurant in 2007. More recently, Cochon earned a Michelin Bib Gourmand in 2025.
Pork runs through the menu, including a whole roasted suckling pig available for the table. Diners have also pointed to rabbit, boudin, fried alligator, wood-fired oysters, and redfish. For larger groups, the Diamond Street dining room offers a Feed Me menu in three or four courses, built around the kitchen's signature dishes and seasonal specials.
Link won the James Beard Award for Best Chef in 2011, and Cochon was a James Beard Award finalist for Best New Restaurant in 2007. More recently, Cochon earned a Michelin Bib Gourmand in 2025.