BOUCHERIE

What started out as a food truck called "The Que Crawl" has had a popular home base since 2008. The name of the restaurant refers to the Cajun tradition of butchering pigs, which are killed according to a ritual and shared between neighboring families to feed themselves throughout the winter. Pork is on the menu, but so is smoked Wagyu beef brisket, applewood-smoked scallops and pan-fried swordfish. We recommend the chef's 5-course menu to fully discover the flavors of the American South.