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