19 Postcards
At this Mid-City Cajun gem by chef Isaac Toups, dig into a meaty menu that celebrates every delicious part of the animal, paired with inventive cocktails and a cozy patio vibe.
"If meat is what you're after, head to this casual Cajun eatery in Mid City from chef Isaac Toups, where the chef's lunch (boudin, burger, and a beer) is a feast and the house signatures, like confit chicken thigh and the double cut pork chop with dirty rice, are not to be overlooked. The patio makes for a pleasant lunch setting." - Eater Staff
"Isaac Toups is known for his amazing charcuterie, cracklins, and basically all things pork at his Mid City Toup’s Meatery go-to. His lunch and brunch burger is all about the beef — the chef uses wagyu beef and tops it with pickled squash, cheddar, bacon, and herbed aioli on a sesame seed bun—worth every bit of that hard-earned $18." - Beth D'Addono, Clair Lorell
"Toups Meatery wows with a hearty, Cajun-tinged menu, plus inventive brunch cocktails and bottomless mimosas on weekends. Dishes from celebrity chef Isaac Toups and chef de cuisine Sarah Master include the likes of foie torchon with fruit confit and sweet potato cakes with brown sugar cinnamon butter, and those are just the starters — expect entrees like croque Madames and Louisiana shrimp with heirloom grits." - Beth D'Addono, Clair Lorell
"You can actually make a reservation at Toups' in Mid-City for Fat Tuesday, so all you’ll have to worry about on Mardi Gras is how many plates of togarashi-covered crispy pig ears you’re going to eat. They do excellent preparations of parts of the animal that you might’ve never had before, like sow ears, hog’s head cheese, and lamb neck. Start with the Meatery Board—it’s basically a charcuterie spread but with lots of Cajun items, so it’s a fun way to try a lot of the menu. " - megan braden perry
"Toups' in Mid-City does excellent preparations of parts of the animal that you might’ve never had before, like sow ears, hog’s head cheese, and lamb neck. Start with the Meatery Board—it’s basically a charcuterie spread but with lots of Cajun items, so it’s a fun way to try a lot of the menu. Throw on some boudin balls and cracklings for good measure. " - Megan Braden-Perry
