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Toups' Meatery Restaurant Review: Carnivores unite and find your way to Toups’ for small and large plates mostly built around a variety of meats. That variety includes everything from lamb, pork and steak to goat and quail. While there are a very few fowl and chicken offerings, this place is decidedly for meat lovers. Chef Isaac Toups, well known to area residents from his time in the kitchen at Emeril’s Delmonico Restaurant, is serious about his love of all things Creole --- witness the boudin balls, cracklins and hog’s head cheese. While the menu isn’t lengthy, the wine list is surprisingly diverse, offering full-bodied reds that pair nicely with the chef’s “Meatery Board,” as well as lighter reds and a respectable list of whites. And for dessert? Remember to ask for the salted caramel, peanut butter and bacon Doberge cake or the tart Key lime pie.