"Chris “Shaggy” Davis focuses solely on barbecue at his newly expanded Franklin Avenue restaurant. Cochon King’s specialties include slow-smoked ribs, brisket, barbecue chickens, housemade smoked sausages, and whole hogs. Try one of the Pepper Jack mac bowls on the side. The Pit Boss is one popular sandwich, slow-smoked brisket with onions, pickles, and barbecue sauce. The Gentilly Reuben is another, house-smoked pastrami with Swiss, sauerkraut, and special sauce on marbled rye." - Eater Staff, Clair Lorell