Isaac Toups, a Rayne native who’s apparently made a big splash in New Orleans fine dining, is taking his Cajun roots to the streets of Mid-City New Orleans with his wife Amanda for a new restaurant venture, Toups’ Meatery.
According to New Orleans’ Gambit, the concept of Toups’ Meatery will include raw oysters, “cocktails by the pitcher” and countless dabbles in, of course, meat:
Originally from Rayne, a small town on the Cajun prairie, Isaac Toups has had a long run in local fine-dining circles, including time at Emeril’s and Emeril’s Delmonico. He was later executive chef at the now-closed Cuvee and had a short stint as the first chef at Ste. Marie. Amanda Toups was previously manager of the Wine Institute of New Orleans (a.k.a. WINO), the Warehouse District retail shop.
The menu will include plates of house-made meats ranging from boudin and cracklin’s to lomo and capicola, plus dishes like fried shrimp Caesar salads with cornbread [croutons] and oysters with tomato and cucumber migonette. About half the entrees will be sandwiches, Amanda Toups says.
That will be a full bar, with specialties in bourbon flights paired with the menu and cocktails like mint juleps or bloody Marys served by the pitcher to share around the table.
Toups says they plan to serve lunch and dinner Tuesday through Saturday and brunch on Sunday.
“We’re really excited to be coming to that neighborhood, and the response so far from people coming by has been great,” [Amanda] says.
Read more on the couple’s Carrollton Avenue eatery here.
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