Venue Info

All of the meats at this buzzy Southern restaurant are smoked, cured, and aged in-house before being used in classic New Orleans dishes with an upscale twist, such as the 12-hour roasted wagyu beef po-boy with pickled red onions and horseradish cream. There's not enough room inside this cozy Uptown house to throw a customary South Louisiana boucherie (in the old days, families would come together and consume mass amounts of Cajun meats and hard liquor, and take home leftovers of the celebration's slaughtered hogs to last them the winter), but the atmosphere is plenty upbeat, as diners are thrilled to have nabbed a seat at this popular, stylish spot. Like those traditional and festive family affairs, they gather to indulge in meat-centric meals of seared pork cakes, BBQ shrimp po-boys, and brined & smoked half-chickens alongside classic cocktails (Sazerac, Pimm's Cup).

Boucherie restaurant New Orleans

Boucherie

Boucherie

All of the meats at this buzzy Southern restaurant are smoked, cured, and aged in-house before being used in classic New Orleans dishes with an upscale twist, such as the 12-hour roasted wagyu beef po-boy with pickled red onions and horseradish cream. There's not enough room inside this cozy Uptown house to throw a customary South Louisiana boucherie (in the old days, families would come together and consume mass amounts of Cajun meats and hard liquor, and take home leftovers of the celebration's slaughtered hogs to last them the winter), but the atmosphere is plenty upbeat, as diners are thrilled to have nabbed a seat at this popular, stylish spot. Like those traditional and festive family affairs, they gather to indulge in meat-centric meals of seared pork cakes, BBQ shrimp po-boys, and brined & smoked half-chickens alongside classic cocktails (Sazerac, Pimm's Cup).