"Coming Home" is a blog looking at life in New Orleans as we get ready to meet again in the Superdome July 5, 6 and 7 for the Essence Music Festival. As much as New Orleans is a music city, it's a food city, too, and its status as an eating destination was enhanced recently when Chef Donald Link received a James Beard Award for Best Chef in the South. Beard Awards are given out annually to recognize excellence in cooking, and Link received the recognition for his work at Cochon, a Beard runner-up for Best New Restaurant.
Cochon features the fine dining version of south Louisiana cooking - it's often simple, home cooking, treated elegantly. It's also a pork lover's paradise. Almost every part of the pig turns up in one dish or another, and as one local writer put it, a really hungry diner could almost reassemble the pig at the table. That's a bit of an exaggeration, but Cochon's andouille and spicy ribs are excellent, and the non-pork dishes - the oyster roast, the fried chicken livers with pepper jelly being the highlights - more than hold their own.
Link and partner Stephen Stryjewski set out to create a restaurant that was casual fine dining and succeeded. Cochon is reasonably priced, and the atmosphere is fun and easy without being too casual - jeans are cool, but not the jeans you wore when you last changed the oil. Link is the second New Orleans chef to receive a Beard award in the last two years. Last year, Chef John Besh was honored as Best Chef in the Southeast for the more formal Restaurant August.
New Orleans has always been known for its food, and it's nice to see it getting its recognition, particularly now.
Writer Alex Rawls edits OffBeat, Louisiana’s music and culture magazine.














