2 Fleur
Average check per person $5-$15
BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchNo Lunch SundayLunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayNo Lunch Saturday
DinnerNo Dinner SundayNo Dinner MondayNo Dinner TuesdayNo Breakfast WednesdayNo Dinner ThursdayNo Dinner FridayNo Dinner Saturday

Whole Hog Cafe

CBD: 639 Loyola Ave (Entergy Building). 504-525-4044. Map.
Casual.
AE DS MC V
Website

WHY IT’S NOTEWORTHY
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.

WHAT’S GOOD
The meats are slowly smoked and show off all of what I’m looking for: a nice bark on the outside, moist tenderness inside, a fine smoke flavor and convincing seasoning. Whole Hog also distinguishes itself in its sauces, which add further interest to the eating. They make seven different ones, from sweet and mild to aggressive pepper, from the thick tomato-dominant style to the sloshy vinegar-based sauce.

BACKSTORY
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.

DINING ROOM
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.

ONLINE MENU LOCATION

ESSENTIAL DISHES
Starters and sides
Garden salad
Barbecue salad
Barbecue nachos
Loaded baked potato
Baked potato with beef, pork or chicken
»Baked beans
Potato salad
»Cole slaw
Chips
Sandwiches
»Pulled pork
»Beef brisket
Pulled chicken
»Pork loin
Smoked sausage
Eentrees
»Pork ribs
Half chicken
»Pulled pork
»Pork loin
»Beef brisket
Smoked sausage
Combos

FOR BEST RESULTS
The brisket isn’t bad, but the pork is much more interesting.

OPPORTUNITIES FOR IMPROVEMENT
No dinner? No weekends? That’s the problem for a restaurant in an office building. But I think they’re open for Saints home games. A handy thing: they’re a block away from the Superdome.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment
  • Consistency +2
  • Service
  • Value +1
  • Attitude +2
  • Wine & Bar
  • Hipness
  • Local Color -1

 

SPECIAL ATTRIBUTES

  • Good for business meetings
  • 25-75
  • Open Monday lunch
  • Quick, good meal
  • Good for children

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