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Dinner: Boucherie, 3/24

zin1953 | Mar 25, 201507:51 AM

Arrived in New Orleans early afternoon on the 24th, after getting up and catching a 6:00 am flight out of Oakland. Dropped our bags off at our hotel and hit Acme for a few dozen raw and a pitcher of Abita Amber. Back to the hotel to take a short nap (after all, we got up at 3:30 in the morning), before catching the St. Charles streetcar to go to dinner at Boucherie.

The new space -- they moved about a month ago from 8115 Jeannette around the corner and are now at 1506 S. Carrollton -- is comfortable, but rather on the LOUD side of things. (Hopefully the bare walls will soon have some art or something on them -- left-over macrame from the 1970s, maybe? -- to help deaden the sound.) And on that note -- no pun intended -- let's get the missteps out of the way first, so we can concentrate on the GOOD things . . .

The hostess first showed us to a table that was obviously meant for two, despite the fact we were three people. In part, this was because she couldn't hear us over the noise, and said this would be a quieter (?) table. We then asked if we couldn't sit over there (a regular-sized four top), which was fine with her (and better for us). Cocktails: this being New Orleans, it's a bit surprising to discover a bar that runs out of Pimm's. Hard to make a Pimm's Cup without it! Nonetheless, the waiter recommended some other choices which satisfied quite nicely. And name one waiter who's never knocked over a water glass . . . .

OK. On to other things.

The menu is still divided into "Small Plates" and "Large Plates," and had many tasty-sounding choices. And the wine list is rather impressive for such a relatively small restaurant, with some very reasonably priced and tasty selections.

The three of us ordered four "small" and three "large." Too much food, but it allowed us to sample an array of the chef's style and creativity. I really enjoyed the Boudin Balls with garlic aioli, while the others raved about the Collard Greens & Grit Fries -- which were quite tasty, I must admit. We all agreed that the Crispy Skin Duck Confit with Toasted Banana Bread, Duck Liver Mousse & Molasses Gastrique was -- while not all that crispy -- a rather unique, delicious tasty combination that none of us would have ever thought of (who ever toasts banana bread, let alone serves it with duck confit?). The weakest of the first round was the Sugar Cane Skewered Scallop Sausage with a Vietnamese Crepe, Spring Onions & Aromatic Herbs -- the sausage was rather under seasoned and more "generic" seafood-ish, as opposed to scallop per se; and it really needed the crepe, spring onion and herbs for more flavor.

Of the large plates, the big hit were the Saint Louis Style Niman Ranch Pork Ribs
with Pimiento Cheese, Focaccia Toast, Preserved Eggplant & Crispy Shallots, followed closely by the Smoked Wagyu Beef Brisket with Garlicky Parmesan Fries (which needed more garlic and a stronger, more flavorful Parm). The Pulled Pork Cake with a Pecan Wild Rice Calas, Glazed Carrots, Candied Shallots & Pork Jus was also quite good, but just a bit dry.

Next up: two old favorites . . .

Boucherie
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