Toups' Meatery

"On the menu, you'll find meat, meat, and more meat, from foie gras and charcuterie to a lamb neck with chow chow (pickled relish) and tri tip steak with Bordelaise sauce." Full review

"Chef/co-owner Isaac Toups capitalizes on the city's charcuterie trend at this moderately priced Mid-City eatery where the carnivore-friendly menu starts with small plates." Full review

"While Toups' indeed offers some notable meat dishes... they are nicely balanced with chicken, vegetable and other authentic Creole preparations." Full review

"At this Mid-City hot spot, which looks like a hunting lodge dressed up nice, meat includes beef, pork, goat, quail, lamb, chicken and seafood, with boudin balls, cracklin' and hog's head cheese." Full review

"The dining room is as straightforward as the philosophy, and even old standards such as sausages and charcuterie boards are delivered with imagination and integrity." Full review

"Chef Isaac Toups—a good-ole-boy from Cajun country plucked out of the bayou and trained in the arts of fine dining in New Orleans—has created the carnivore's dream spot." Full review

"Toups Meatery in Mid-City serves modern Creole food with a strong focus on all things meat." Full review

"Just another neighborhood spot with killer food, mostly of the porky variety." Full review

"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." Full review

"With signature Meatery Boards and his meat-focused entrées that range from lamb to venison, Chef Isaac manages to blend fine dining with the casualness of charcuterie and wine"