jodyrah wrote:Jonathan, How did it work out timewise pre game?
One good thing about Cochon for Hornets nights is that they're open all afternoon. Rio Mar and La Boca don't open until six, which is too late to make a seven o'clock tip off.
We had a 5 o'clock table. It turned out that neither of us was starving as we'd both had good sized lunches, mine at Liuzza's on Bienville, report to follow.
I had two "small plates." I had the "oyster and meat pie." This was basically en empenada with pork and oysters, served with a house made salsa. It was good. It had been fried correctly and was hot and crisp. I thought it could have been a bit spicier but I tend to like very spicy food. I added a bit of the hot sauce on the table and that did the trick.
Secondly, I had the "oyster pan roast." I hadn't had oysters in a while and was in the mood for them in both courses. It was six oysters, done in the oven on the half shell. The sauce was lighter than most and didn't include any cheese. From the color, rusty or "reddish" I suspect there was some paprika in the sauce. There was butter and bit of garlic. The good thing about these were I could still taste the oysters. They weren't overpowered, at least this batch, by the sauce and seasonings. I think it was a bit pricey at $11.00 for a half dozen oysters but it was good.
My dc, father, had two small plates. He had "sweet potato and andouille pie." It was served with a cucumber slaw, I think it was cucumber but don't shoot me if I 'm wrong. The pie was creamy and studded with andouille bits. The slaw was crunchy and a good contrast to the smooth pie.
Then he had fried rabbit livers. They were served over cooked greens and topped with shaved raw onion. I didn't get to taste this one but it looked good.
We had two desserts. I had a "root beer parfait with chocolate cream." It was as described and quite tasty. My father had house made peanut butter ice cream. He said it was good but they had no, literally nothing, chocolate to put on it. No "sauce" and when I asked about putting the "chocolate cream" from the parfait on the ice cream, they said, "the parfaits are pre-made and the supply of cream is used up before the shift. Sorry." He said the ice cream was good but needed something chocolate.
The timing was easy. We had a 5 o'clock table. We told them we were going to the Hornets game and they had us done and moving by 6, as we wanted.
At 5, there was one other table besides us. By 6, they were getting some business and a large, maybe ten to fifteen top, was walking in as we left.
It was a good meal. They are opening "Cochon Butcher" in Jan. 2009. They are in deep construction for it now so they may make it. The menu for this new operation is on the web site.
Sorry to run on so long. I'll be back to Cochon. With the one or two minor issues mentioned above, it was a very good meal.
Jonathan
