Boucherie

[nikinik]

My hubby and I had lunch at Boucherie Saturday and it was really good. The service was really friendly and great. For an appetizer we shared the boudin balls. I would give these an 8 out of 10. The breading was perfectly cooked and yummy. For the boudin itself, it was a little too much rice for our taste. The garlic aoli that was for dipping was TO DIE FOR!!! I should've asked them for the recipe. For my husband's entree he had the pulled pork sandwhich. We'd give that a 7 out of 10. The meat was really good, but we didn't care too much for the coleslaw that was on it. It was pretty much just pickled cabbage. For my entree I had the black angus beef and it was really good. I'd give it an 8.5 out of 10. All in all it was definitely worth the trip and the prices are great for what you get.

[desperatelyseekingdinner]

i've eaten at boucherie several times and will agree with all of you -- it's amazing. my favorite is the duck po-boy, but i also really love the yellowtail sashimi (soo cheap! and unexpected on the menu. i was impressed) and the soups are pretty tasty, too. i brought my own wine last time - no corkage fee- but i think that's just because they are still awaiting their liquor license. the waitress told me they will get it in just a few weeks, yea!

[EatinAintCheatin]

My wife and I had dinner there Tuesday evening. I was very impressed with the entire experience.

We shared two apps and an entree. For apps we had:

Shrimp and grit cakes: This came with 5 large, perfectly cooked shrimp and 2 or 3 grit cakes cut like toast points. Very good.

Mussels and Collards: The collards were the star of the night. Perfectly cooked in a very tasty broth. The texture of the collards was wonderful. A firm chew which gave way right when your teeth came together. Best I've ever had. The mussels were very good too and the portion was generous.

Entrée was Brisket: Served with their parmesan fries, the meat was succulent. Just the right amount of smoke. The only complaint was that it seemed a little fatty. But this may be the norm as I've only ordered brisket once before, at Luke's, and it was even more fatty.

The atmosphere was excellent. A real dining experience for a modest price. Nice wooden tables which are now covered with specially brought in brown butcher paper on top of white linen. The intention here was to create a special lighting mood and it worked. With only the white linens the co-owner felt it was just too bright. Don't let the butcher paper fool you. It is a first class atmosphere.

We brought our own wine in and they provided beautiful stemware. We had a nice long chat with the co-owner who is in fact waiting on his license, though he didn't give any indication of when he would receive it.

The prices are very reasonable as mentioned previously. And they are definitely trying to keep it that way indefinitely if possible.

I highly recommend this place.

[LauraMc]

Two of my co-workers and I went to lunch here on Friday. We all agreed we would definitely go back. And this is one of those places where I don't have to worry about my husband thinking the food is too froo-froo.
We split the boudin balls and even though it was mostly rice, it has a great flavor. I had the pork cake served with the slaw and potato confit. The slaw was like pickled cabbage as someone else described but I loved it. I put some of the pepper vinegar on it and ate every bite.
One of my co-workers had the brisket and another the ribs. We were all very happy with our meals and the service. We went Friday about 11:15 and only 4 tables of people when we left. I hope they make it. I'd definitely like to be a regular there.

[jodyrah]

Do they have a website? (no luck on google)

[Isabella Maja]

I don't think they have a website.
Anything in particular you want to know?

We tried to dine there on Saturday, but again found them
closed. We did get a menu.

Frankly, I wish I could catch the Que Crawl truck as well.
Any tips on that? We often work late & need some new options.

[jodyrah]

I wanted to peruse the menu. Since it was closed when you went Sat., I guess I need an update on their hours as well. Rambla stays open till 12...12:30 weekends. There's also Mimis.

[jshushan]

Do they have a website? (no luck on google)

Actually they have two websites.

http://www.quecrawl.com/ for the truck and general info.

http://www.boucherie-nola.com/ for the restaurant.

I really like this place.

Jonathan

[edible complex]

I don't think they have a website.
Anything in particular you want to know?

We tried to dine there on Saturday, but again found them
closed. We did get a menu.

Frankly, I wish I could catch the Que Crawl truck as well.
Any tips on that? We often work late & need some new options.

Squeal Bar-B-Q
8400 Oak St New Orleans LA 70118
504 302-7370
Hours

* Tue - Sat 11:00 am - 2:00 am
* Sun - Mon 11:00 am - 10:00 pm
http://www.squeal-nola.com/

[Isabella Maja]

I wanted to peruse the menu. Since it was closed when you went Sat., I guess I need an update on their hours as well. Rambla stays open till 12...12:30 weekends. There's also Mimis.

We arrived shortly after 3pm.
The hours are on the menu & now I see they close between lunch & dinner.
Thanks for the late night recs.

And thanks to Jonathan for saving the day!