Toups Meatery

"A Mid-City restaurant owned by Amanda and Issac Toups, focusing on combating food insecurity through their non-profit Toups’ Family Meal, providing meals to New Orleans communities." - Kayla Stewart

"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

"Carnivores are well-served in this part of the world, but there are not many people giving meat the level of attention and care that Isaac Toups does. The results of fine-dining training and a Cajun family upbringing pay dividends here, and there’s nowhere quite like it. Toups brings 300 years of his family traditions to the table, and his award-winning obsession with meat is a thing to behold. The small plates ease you in gently—seared foie gras and fried rabbit livers hint at the delights to come, but they stand up on their own with the confitures and butters that accompany them. The large plates are where the adventures happen, though. The lamb neck is the obvious obscurity, but its tender strands of meat reward the brave. Venison and quail receive equally careful attention, and the double-cut pork chop is particularly memorable." - Paul Oswell

"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