Toups Meatery
Helmed by James Beard Award-winning chef Isaac Toups, this Mid-City spot serves a carnivore-centric menu with bold Cajun flavor. Large entrees like the grilled Georgia quail with farm-fresh seasonal vegetables and saba satiate and surprise; light bites range from addictive cracklins and deviled eggs with smoked trout roe. Minimalist metal chairs and refurbished wood surfaces give Toups a cabin-like feel that enhances the relaxed, convivial vibe.
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There’s no need to drive out to Cajun country when you can enjoy 300 years of chef Isaac Toups’ Cajun family traditions in the heart of Mid-City. Meat lovers find themselves in heaven, as the lengthy menu includes a dizzying array of carnivorous fare alongside impressive lists of full-bodied reds, bourbons, whiskeys, and other meat-friendly libations. Hailing from the town of Rayne in the heart of Acadiana, Toups is well-versed in Cajun classics, and his fine dining training adds sophistication to rustic fare such as crispy turkey necks, boudin balls, cracklins, and chicken liver mousse. The welcoming, convivial environment is perfect for groups, as are large-format offerings like the signature meatery board—a selection of house-made fresh and cured meats and condiments—and a show-stopping, slow-cooked lamb neck that’s served with sweet pea risotto and lemon zest.
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