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Donald Link, the chef and co-owner of Herbsaint, opened Cochon in the Warehouse District last spring—the first great new Cajun restaurant New Orleans has seen in years. The food isn’t fancy, just intelligently conceived and well-prepared; it’s served from an open kitchen overlooking a converted electric-company warehouse space filled with handcrafted tables and rustic flavor of the food, Cochon serves “moonshine” (home-brewed whiskey).chairs. In keeping with the rustic flavor of the food, Cochon serves "moonshine" (home-brewed whiskey).

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Fried homemade boudin (a Cajun rice-and-pork sausage).

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