Cocha — Restaurant in Baton Rouge

11/19/21 Reservations for 7:30 P.M. First time visit!

At first, my dinner date and I were seated at a small table for 2, and though this was a bit frustrating, we rolled with it and understood that there were more groupings of 3+ Patrons dining. (On my reservation I asked to be seated at a large table and mentioned the purpose: that my dinner date and I would be trying several items.)

To MY surprise, after a group left a table, it was immediately cleared off for us, and our waiter moved us along after the manager/owner mentioned there being a better spot for us. (GREAT JOB, MANAGEMENT TEAM!)

NOW FOR THE FOOD REVIEWS: EVERYTHING I ATE WAS AMBROSIAL!!!!

Vegetable Lasagna is INCREDIBLE!!!!! YOU MUST TRY IT! Whoever placed this on the menu is a genius!!!

The OSSO meal: TENDER MEAT!!!!! GREAT MASHED POTATOES and the vegetable medley was an awesome combination and prepared well.

BRAISED BEEF CHEEKS appetizer is a Must!!!!!!! I HAVE NEVER TASTED THIS ITEM PREPARED AS TENDER ANYWHERE ELSE THAT LISTS IT ON THEIR MENUS! It is another absolute must!

OCTOPUS 🐙 MEAL: Okay, this was the first time I tried 🐙(and last...but only because my growth mindset is limited on this oceanic creature). It was well-marinated, too. It was tender and juicy. If I had to compare it to something, it would be to that of a tender and well-seasoned piece of chicken breast.

Yummy PASSION FRUIT DESSERT!!!!!!!!

Who came up with this menu? Very tasty!

Restaurant ambiance is nice! Our waiter was THE BEST!!!! (I forgot his name, but he was handsome with long hair.)

This restaurant needs to be featured on the Food Network/Cooking Channel.

The Chef and other cook staff/bar tenders really work hard to prepare tasty food and drinks here.

The presentation of the food is unlike any other in these parts.

At the end of our great time here, the owner/manager came by and let us know that he was aware of accommodating us to a bigger table and that he just couldn't initially. (Very impressive and great for customer service and establishing a rapport of honesty and fulfillment...

Cocha

445 N 6th St, Baton Rouge, LA 70802

Awesome food and awesome company! What else can I ask for? I do not usually go to downtown Baton Rouge just because. What I can say, though, is that it is totally worth it! From start to finish, everything was just that good! If you haven't yet, you gotta try this place out!

Cachapa: VENEZUELAN CORN CAKE (CHOICE OF : SLOW ROASTED PORK OR JACKFRUIT) CHEESE, CREMA, PICKLED RED ONION, ORGANIC SPICY MICROGREENS (GF, CAN BE MADE VG,V, DF)

Empanada: CHOICE OF : (2) BEEF WITH HOUSE GROUND TENDERLOIN & RIBEYE, CORN, BLACK BEANS, CHILE PEPPERS, CURRANTS OR (2) VEGAN WITH GREEN LENTILS, PALNTAINS, BLACK BEANS, ONIONS, CHILE PEPPERS, CURRANTS SERVED WITH CHIMICHURRI AND GUASACACA ( V,VG)

Grilled Spanish Octopus (my favorite): SOUS-VIDE AND GRILLED OCTOPUS, GRILLED CHORIZO BILBAO, WHITE BEAN PUREE, SALAD OF CASTELVETRANO OLIVES, CELERY, PRESERVED LEMON, ARUGULA, FINGERLING POTATOES, WHITE BEANS, CALABRAIN CHILI VINAIGRETTE (GF, DF)

Braised Pork Cheek: PORK BRAISED GRASS FED PORK CHECKS, RED CABBAGE, ORANGE & BEET GELEE, GOAT CHEESE CRUMBLES, APPLE CRISP.

Grilled Elk: HERD RAISED RACK OF ELK, SALAD OF ARUGULA, FETA CHEESE, STRAWBERRIES, BLACKBERRIES, WATERMELON RADISH, ROASTED CARROTS AND TURNIPS, JUNIPER VINAIGRETTE. BLACKBERRY PORT GASTRIQUE, TORCHED ROSEMARY , CREAMY POLENTA.

Ossk Bucco: TENDER VEAL SOUS-VIDE FOR 24 HOURS, SAFFRON RISOTTO, BLISTERED CHERRY TOMATOES, BROCCOLINI

Roasted Vegetables Lasagna (My favorite): ROASTED RED BELL PEPPER, ZUCCHINI, YELLOW SQUASH, EGGPLANT, FENNEL, MUSHROOMS, CONFIT TOMATOES, BASIL, HPOUSEMADE VEGAN RICOTTA, MOZZARELLA AND PARMESAN CHEESE ( V,VG, DF)

Vindaloo Curry: CAULIFLOWER, PEAS, CARROTS, GREEN BEANS, BROWN & RED.

#Tonylameats #batonrougela #cocha...

My wife and I, made an 8pm reservation (at 740pm) while travelling. Arrived at 7:59pm. Was greeted and welcomed by the Executive Chef and was seated promptly. After being seated, we met Matthew. We then found out we arrived on the 8th anniversary of their opening and they had an anniversary menu!

The Braised Beef Rib was spot on exceptional (& I've feasted on dinosaur bones in TX from highly awarded BBQ establishments), if it was a regular item on the menu, I would give it Highly Recommended accolades as a must enjoy. Very well plated with sensational sides.

Ohhh, the Lamb Chops. Perfectly seasoned and crusted. There were carrots and something else on the plate, I was just too focused on the Chops to remember what it was. If my wife wasn't with me, my primal instincts would have overcome table etiquette, would have been gnawing on those bones.

Presentation on both plates were beyond worthy of a photograph. Regretfully we did not take any photos, but we both cherish the memory of the experience.

Upon our departure, the Executive Chef who welcomed us, also happened to be at the door upon thanking a party of locals for stopping in. Then took the time to express her gratitude to us for visiting. Every member of the staff we interacted with made us feel like we were part of their community.

I normally don't write reviews, but I was so impressed with my experience here, I felt compelled...