Gambit | July 2009
COCHON BUTCHER: PIGGING OUT By Ian McNulty
Old-World craftsmanship fuels an upscale destination for meats
The New York Times | February 2005
CHOICE TABLES: NEW ORLEANS - In Creole Kichens, Chefs Mix Cultures and Stir Well By Julia Reed
When Thackeray came to New Orleans just before the Civil War, he pronounced it ''the old Franco-Spanish city on the banks of the Mississippi, where, of all the cities in the world, you can eat the most and suffer the least.''
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