Venue Info

Known For

American

Vacherie gets its name from the Cajun practice of butchering and cooking an entire animal in a single day, in this case a cow, instead of a pig. But you’ll find both on Vacherie’s menu, especially the Gritcake and collards, made with a pan-fried pimento cheese grit cake over fresh collard greens smothered with smoked pork belly. Yes, please.

Vacherie NOLA

Vacherie

Vacherie

Vacherie gets its name from the Cajun practice of butchering and cooking an entire animal in a single day, in this case a cow, instead of a pig. But you’ll find both on Vacherie’s menu, especially the Gritcake and collards, made with a pan-fried pimento cheese grit cake over fresh collard greens smothered with smoked pork belly. Yes, please.