cheddar, gochujang mayo and mustard. Again a very good choice for anyone interested in a good bite to eat with a warm feeling that you have treated your gut to one of your three K’s a day (kimchi, kefir and kombucha).
—is a testament to the quality and range of products here. Yes, their European and local cheese selection is remarkable, and the charcuterie impressive (how many kinds of chorizo are there, anyway?) but the way they’ve kept their hearty sandwiches while innovating with high-end cooking oils...
Donald Link, one of the Crescent City's pivotal chef-restaurateurs, first conceived of his sandwich shop both as an adjunct to his pork paean Cochon and as tribute to the Cajun groceries he grew up visiting near Lake Charles, Louisiana. The boudin (rice-studded pork sausage) that Link serv...