This week Ian McNulty digs into Steak Tandoori at Metairie's Chateau du Lac, the MVB Burger at Liberty's Kitchen, and the cured fish plate (including pickled local catfish) at Cochon, of which he notes: "It makes for an offbeat tasting plate that also shares the spirit of the boucherie and charcuterie for which Cochon is better known." [Advocate]
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