Named for the traditional Louisiana hog slaughtering celebration, Boucherie was established by Commander’s Palace and Stella alum Nathanial Zimet. Zimet first brought inventive fine dining to the masses with his purple food truck, Que Crawl, which eventually led to the creation of Boucherie. Housed in a converted Carrollton cottage, the restaurant is furnished with a wooden bar, a handful of tables, and additional seating on the front porch. The simple, affordable menu includes small plates, such as boudin balls; large plates like smoked Wagyu beef brisket with garlic Parmesan fries; and homemade desserts, including the signature Krispy Kreme bread pudding.
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