Photo by Lucie Monk
The Cajun-smoked brisket is just one delight from the expanded offerings at City Pork's new Jefferson Highway location.
It was only a year ago that City Pork Charcuterie & Deli opened its doors in the Perkins Road Overpass area, quickly becoming a signature spot amid the bustling neighborhood. Brunch fare, cochon de laits and pop-up record sales, and really, really good food won over Baton Rouge hearts. And now we've been rewarded with a second location.
The new City Pork (doesn't the first one still feel pretty new to y'all?) is located across from Towne Center on Jefferson Highway and officially dubbed City Pork Brasserie & Bar. The interior's exposed wood and burnished touches make even the restrooms look stylish. Carry-overs from the overpass location include a few menu items—the Big Pig merrily lives on—as well as the poppin' typography and diagrams that helpfully dissect a pig into its various delicacies (bacon, shoulder, that right there's a belly...)
The craft beer selection remains excellent, and while the majority are still Louisiana beers a few out-of-state offerings sneak in the back, like the always-welcome Rogue Dead Guy Ale.
And what about the new food? Oh, boy. While pork rules ham-fistedly, Chef Ryan André's menu sneaks in a few other critters. Fish, oysters, shrimp, beef, and more join the porcine party. Particularly intriguing are the rabbit dumplings and rabbit spring rolls, which I imagine pair well with a hoppy beer.
For this lunch—and potential diners should be advised that the lunch rush is no joke—my fiancé and I split the Cajun-Smoked Brisket and the Pork Belly Hoagie. The brisket happily melts in your mouth, and the hours of slow-cooking that City Pork touts can be tasted in each thrilling bite. It's a whole lotta meat, to be sure, but balanced by an unusual amount of nuance for a brisket sandwich. I'm always impressed and gratified by the restraint City Pork shows when applying its tangy barbecue sauce. It's just the right amount.
As for the Pork Belly Hoagie ... salty, tender pork belly served on toasted buns and heaped with peppery cooked greens. The parade of different textures and tangs makes this sandwich another standout.
Entrées, pastas, and salads are available too, as well as the cheese and charcuterie boards so popular at the original location. Now that you've got our hearty recommendation, enjoy a visual platter below.
