A que crawl is a romp through BBQ country. While not sure if that’s in Webster’s, and they are pretty sure it’s not in Oxford’s English Dictionary, but it’s what Chef Nathanial Zimet undertook in his native North Carolina before he returning to New Orleans after the storm.
What he was looking for was the best of what to take back to New Orleans when he opened his custom-built, K&B purple mobile food truck, fully equipped with all the luxuries of a kitchen on wheels. He lovingly named the purple truck ‘The Que Crawl’ and with the location of his kitchen being limitless, began to serve not just the people of the crescent city, but the hungriest and most loving; those who seek the music and the after hours.
BOUCHERIE – a step deeper into taking more appreciation for the foods and personalities that make the south a culinary destination – is Chef Nathanial Zimet, David Zimet, James Denio and staff, and was born out of everything that led Nathanial to the purple truck: an education in Great Brittain and Australia at Le Cordon Bleu; the restaurant industries of New Orleans, North Carolina and abroad – and all that was learned while feeding the streets of this city.
1506 South Carrollton Avenue | 504.862.5514 | boucherie-nola.com
