The menu concept is derived from one of Chef Nic Patrizi’s favorite Louisiana dishes; Cochon de Lait, a cajun style slow roasted suckling pig.
“We are a lean restaurant and so we wanted to prepare dishes that really sang to us as cooks. There are not many other dishes out there that sing to me more than a slow roasted pig. It creates an exciting family dining atmosphere, it brings people together, and it’s absolutely delicious. On top of that, it encompasses such a beautiful combination of technique and execution.”
Vic & Al’s uses that succulent roast pig in several applications - from their main cochon de lait plates, to rillettes, gumbos, and of course house boudins. The menu at Vic & Al’s revolves around making everything from scratch, like grinding and stuffing their own boudin, curing their own bacons, making their own cheeses, and muddling their own file for gumbos. Chef Patrizi has always put a high price on creating dishes from the ground up, and is always looking for ways to improve and elevate dishes from their base components.