Two of Creative Loafing’s Top 100 Dishes

Top 100 Dishes of 2015

“The Cockentrice is a meat mecca, but chef Kevin Ouzts’ Our Study in Vegetables just so happens to be a veggie plate game-changer.”

—CL Staff, Meatless Entrées: Our Study in Vegetables

“Chef/owner Kevin Ouzts initially wanted to put a whole pig on the Cockentrice’s menu but had to settle for one 12-ounce section per plate. Each towering hunk of pork is slow-cooked in its own fat, and then deep-fried till golden.”

—CL Staff, Meat Entrées: Confit of Suckling Pig