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Toups' Meatery Restaurant Review: Don’t be misled by the restaurant’s name. While Toups' indeed offers some notable meat dishes (try the tri-tip steak bordelaise with oyster mushrooms), they are nicely balanced with chicken, vegetable and other authentic Creole preparations. Chef Isaac Toups, well known to area residents from his time in the kitchen at Emeril’s Delmonico Restaurant, is serious about the latter --- witness the boudin balls, cracklins and house-cured pork shoulder. While the menu isn’t lengthy, the wine list is surprisingly diverse, even featuring a very-cherry Mirror Cabernet (2007), not often seen at mid-price restaurants, but most welcome. It pairs nicely with the mandatory “Meatery Board.” And for dessert? Remember to ask for the salted caramel, peanut butter, bacon, Doberge cake.