Haute Plates - February 2010

Sausage Is the Star

I have had two very good meals recently at Huevos and Crescent Pie & Sausage Co. The restaurants are owned by Bart Bell and Jeff Baron and are located adjacent to one another on Banks Street. Each meal was a…

The Butcher of Tchoupitoulas Street

When Donald Link and Stephen Stryjewski opened Cochon in a large building at 930 Tchoupitoulas St., they had already started curing their own meats and making sausage at Herbsaint, Link’s first restaurant. But they had bigger plans, and Cochon Butcher…

Besh Continues To Inspire Reverence at August

August is one of the three or four best restaurants in New Orleans. It’s a beautifully designed space, with a classic dark wood bar at the entrance, high ceilings in the main dining room and a smaller wood-paneled room adjacent.…

Personal Attention

You won’t often read about personal chefs in this space, principally because their services are limited to a select number of patrons. But when I had the opportunity this week to interview the man who cooks for Reggie Bush, I…