What happens when you pluck a good ol' boy from the bayou, give him a decade or so of fine dining kitchen experience, then let him open up his dream restaurant? Toups’ Meatery, that’s what. Isaac Toups, along with his wife Amanda, play the old Cajun favorites like a fiddle (boudin and cracklins, of course, and a meat board that will stop your heart), while also serving up more refined modern fare, like a brilliant lamb’s neck paired with black-eyed peas. And if you’ve ever wanted to drink whiskey out of a marrow bone, you can have that, too.
What you're getting: Boudin and cracklins