Any restaurant that has “meatery” in its name should be prepared to deliver on the carnivore front. Toups nails its flesh. Chef Isaac Toups takes meat seriously, allowing it to shine in both direct and complex preparations with a subtle hint of Cajun influence peppering each dish. Launch into the meal with a plate of the house-cured meats (and, sure, another of the house-cured pickles), then dig into rib-sticking options like barbecue goat with citrus slaw, cornbread and pickled peppers. When you’re leaving, don’t forget to grab some à la carte goodies for the road, like cracklins, hog’s head cheese and boudin balls.
Know Before You Go: There’s a bone marrow luge featuring Irish whiskey (and escargot) available on Thursday, Fridays and Saturdays. You should do it.
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