The sole New Orleans location of a small chain of barbecue restaurants out of Arkansas, Whole Hog is a worthy competitor in the current New Age of Barbecue in these parts. As the name implies, the emphasis is on pork, although chicken and brisket show up on the menu. The owners developed their recipes in the winning of numerous barbecue competitions. I have not found that credential to be a predictor of excellence, but the 'cue here is is above the local average and thoroughly credible.
Founders Ron Blasingame, Mike Davis, and Steve Lucchi won top honors in the vaunted Memphis in May Barbecue competition four times. In 2000, they opened their first shop in Little Rock, then spread quickly across Arkansas and into Missouri. It came to the Entergy Center here in 2007. The restaurant community around the Superdome was still sparse (hurricane), and the many workers received the Whole Hog with great enthusiasm.
It looks to me as if the place has more take-out than eat-in business, but the dining room is large and pleasant enough, with a minimum of the standard barbecue-joint furnishings.
The brisket isn't bad, but the pork is much more interesting.
| Attitude | 2 |
|---|---|
| Environment | 0 |
| Hipness | 0 |
| Local Color | 0 |
| Service | 0 |
| Value | 1 |
| Wine | 0 |
