Cochon, New Orleans
As the name suggests, there's a healthy obsession here with all things porcine, with Louisiana native Donald Link showcasing his passion and roots with aplomb. House made meats, from bacon to sausages, tempt carnivores to this festival of pork, where the headline ingredient comes smoked, cured, shredded, and pressed. Cajun and Creole influences abound, with suckling pig, hot sausage and grits, cracklins and dumplings. Rabbit and head cheese make appearances, but the best way to sample everything is the boucherie plate, complete with pickle and mustard accompaniments. For satisfying simplicity, though, sit back in this airy converted warehouse and order the oyster and bacon sandwich.