New York Times
Coast to Coast Restaurants that Count
Published: March 12, 2008
By Frank Bruni

Frank Bruni dined at 15 significant restaurants that opened in 2006 or 2007, and ranked his top 10.

"...New York is absurdly blessed, but of course the city doesn't have it all. It doesn't have anything exactly like Cochon, in New Orleans, which liberates Cajun cooking from its deep-fried clichés. With its stylishly casual vibe, fatty abandon, worship of pork (cochon is French for pig) and fervent devotees, it's a Momofuku on the Mississippi.

...Just about any food lover who has spent any time in New Orleans over the last two years has been to this irresistible restaurant, and has responded with the kind of swoon typically reserved for the front rows at an Obama rally... This restaurant is about heartfelt feasting..."
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The Golden Clog Awards
2008 South Beach Wine & Food Festival
Donald Link is Honored with a First Annual Golden Clog Award
Michael Ruhlman and Tony Bourdain Announce

THE CRAZY BASTARD SPECIAL ACHIEVEMENT AWARD
For the chef/operator who did the most insanely wonderful or heroic thing in recent memory. One nominee, One winner: Chef Donald Link of Cochon in New Orleans.
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2007 James Beard Foundation Award
Best Chef: South Chef Donald Link

Cochon was also nominated as Best New Restaurant: Cochon co/owned by Donald Link and Stephen Stryjewski
The James Beard Foundation Awards recognize outstanding achievement within the national food and wine industry & are considered to be the "Oscars of the food world."

New York Times
A Cajun Place Goes for the Hearts of the Creole Crowd
By R.W. Apple Jr.

USA Today
Year’s fine dining went, well, swimmingly
Published: December 22, 2006
By Jerry Shriver

Leave it to my adopted second home of New Orleans and always unpredictable charms to provide my favorite food moment of 2006, a year in which my dining experiences in Italy and across America were exceptionally rewarding.
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The New York Times Living Magazine
MEET BOUDIN, THE SAUSAGE KING OF CAJUN COUNTRY.
PAULA DISBROWE DIGS IN.
Published: May 7,2007

Late last spring, I traveled to southwestern Louisiana to accompany Donald Link, the chef at Herbsaint in New Orleans, on a research trip: he was planning to open a restaurant, Cochon, in the warehouse district that fall. As the name (French for “pig”) suggests, Cochon would be devoted to pork, as well as to authentic Cajun cuisine.  Not that blackened stuff, Link grumbled.
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Travel + Leisure
Where to go Next
Published: January 2007
By Anne Kristoff

Less than 18 months after Hurricane Katrina, much of New Orleans is back and ready for visitors.  Revamped favorites and interesting newcomers are contributing to the second act of one of America’s favorite cities.
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Food & Wine
The Go List 2007
Published: May 2007
By Brett Anderson

Cochon Donald Link, the chef and owner of Herbsaint, opened Cochon in the Warehouse District last spring - the first great new Cajun restaurant New Orleans has seen in years. The food isn't fancy, just intelligently conceived and well-prepared; it's served from an open kitchen overlooking a converted electric-company warehouse space filled with handcrafted tables and chairs. In keeping with the rustic flavor of the food, Cochon serves "moonshine" (home-brewed whiskey). We loved: fried homemade Boudin (Cajun rice-and-pork sausage).

Wine Spectator
New Orleans' Rebirth
Published: May 15,2007
By Mitch Frank

Donald Link has raised another Cajun specialty, cochon de lait (marinated, pit-roasted suckling pig), to a work of art at his restaurant, Cochon.

Bon Appetit
A Taste of the Big Easy
Published: June 02, 2006
By Lauren Salkeld, editorial assistant

Ah, New Orleans—does life get any better for a food lover? I recently spent a few indulgent days there and while every meal was memorable, there were definitely some highlights.
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Celebrated Living
American Airlines Luxury Magazine
20/20 Food and Wine
By Nicole Alper

Chef Donald Link is number one, so say the members of the prestigious James Beard Foundation who awarded him Best Chef South. Link reminds Americans that New Orleans is still the epicenter of culinary inventiveness with his new restaurant, Cochon, in the thriving warehouse district. Don't miss the delicious fried chicken livers with pepper-jelly toast.

US Airways Magazine
Top 10 Taste
Published: January 2007
By John T. Edge

By the side of my desk sits a pasteboard beer flat, stacked with ten years of journals.  At the bottom are the flip-top spirals I was scribbling in when my magazine career began.  Dig midway through the heap and you’ll find evidence of my frou-frou stage, designer digests with gilt-edged pages and leather spines.
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Continental Magazine
Native Son Chef Donald Link just won’t leave his beloved city of New Orleans
Published: February 2007
By Christie Matheson

It takes more than a devastating hurricane to get Donald Link to abandon his dedication to New Orleans. The Louisiana native’s commitment runs long and deep - grown from the memory of the honest cooking he knew as a child and from the farms from which he now sources ingredients for his two restaurants.
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For the Chronicle
New bites in the Big Easy
Fledgling eateries spark a fresh New Orleans dining scene
By RENÉE KIENTZ

Cochon
The scene at Cochon, a few miles away in the Warehouse District, is a bit more raucous. Instead of the light clink of wineglasses and cozy conversation, there's the sound of wood chairs scraping concrete floors, happy laughter and kitchen bustle.
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Times Picayune Lagniappe
TWICE-COOKED TALES
Acadiana émigrés connect at Donald Link's Cochon restaurant
Published: August 18, 2006
By Pableaux Johnson

'Mmmmm." After scanning the menu at the Warehouse District's Cochon restaurant, our representative from South Lafourche tapped his finger on the page.

"You know what's my favorite way to cook rabbit?"
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