City Pork hopes to open on Perkins Road
BY CHAD CALDER
Advocate business writer
September 12, 2012
Chase Lyons and Trey Williams are looking to bring a European-style charcuterie and deli to the Perkins Road overpass area next year.
City Pork Deli & Charcuterie could open in the 1,800-square-foot former Beehive Salon location next to George’s by spring, offering sandwiches and other prepared foods created from the cured meats produced onsite, Williams said.
“Basically what we’re going to have is a lunch menu that’s based around the in-house product that we’ll be making, which we’ll have for (sale) as well,” he said.
Williams said that the menu will rotate seasonally and that offerings will be as locally sourced as possible. In addition to sandwiches, items could include homemade sausages, patés, terrines and confits.
There won’t be any factory-packaged hams and turkeys, and while there may be some Cajun offerings, City Pork will largely hew to an Old World European tradition.
Williams said Cochon, the popular eatery that started in New Orleans and later opened in Lafayette, is “a close equivalent,” but said City Pork isn’t seeking to copy anyone in particular.
“In a lot of the big foodie cities across the country, these types of places are popping up,” he said. “In my opinion, this is probably the biggest trend you’re seeing right now in new restaurants in the bigger cities.”
Like the menu, the hours of operation aren’t set yet, though Williams said lunch and early dinner — maybe 10 a.m. to 7 p.m. — is in the ballpark.
The zoning request change City Pork is requesting will go before the Planning and Zoning Commission on Sept. 17.