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EATING THE SOUTH – THOUGHTS ON FOOD AND DRINK FROM CHICAGO TO NEW ORLEANS – PART II

As if char-broiled oysters weren’t enough, we walked the 10 blocks or so over to Cochon Butcher for alligator bites and an oyster bacon sandwich.

I could go on and on about the oyster bacon sandwich. It’s one of the few exquisite food experiences I’ve had in my life. Like basil and and tomato or ginger and bourbon, bacon and oysters are perfect lovers.

It was so sunny we opted to sit outside, and it was warm enough to entice us to order a big glass of something cold and California, of the Chardonnay variety.

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