The thick, glistening cuts of bacon on the BLT can only be the work of the devil – or chef Nathanial Zimet, whose house-cured meats and succulent Southern dishes are lauded citywide. Savor boudin (Cajun sausage) balls with garlic aioli ($9), blackened shrimp in bacon vinaigrette, and smoked Wagyu-style brisket. The Krispy Kreme bread pudding with rum syrup ($7) is a wonder.
Boucherie is the Cajun word for a celebratory community pig-pickin’. The food here captures that down-home exuberance. As their motto says, ‘It’s fine dining for the people'.