New Orleans (May 29, 2018) — Toups South, Chef Isaac Toups’ culinary playground for imaginative southern regional cuisine, is celebrating summer with limited-time-only pre-fixe menus available during lunch, dinner and weekend brunch in June and July. Now, foodies can indulge in delectable two- or three-course meals that won’t break the bank. Diners can enjoy two courses at lunch for $20; three courses at dinner for $35; or three courses during brunch for $30. Menus will rotate monthly. Full menus for June follow:

LUNCH ($20)
Includes soda or tea
Choice of appetize & entrée or entrée & dessert

First:
LOUISIANA TOMATO SALAD Or CHILLED HEIRLOOM SQUASH SOUP

Second:
PORKBELLY "BLT" - Bibb lettuce, heirloom tomato, Gouda, dijonaise, toasted bunny bread
Or
CORNMEAL FRIED GULF SHRIMP - smoked tomato jam, horseradish crema, shaved radish slaw, onion bun

Third:
LEMON ICEBOX PIE - curd, blueberries, Chantilly cream
Or
BUTTERMILK PANNA COTTA - peach compote, granola crumble

DINNER ($35)
Includes glass of wine

First:
LOUISIANA TOMATO SALAD Or CHILLED HEIRLOOM SQUASH SOUP

Second:
CORNMEAL FRIED GULF SHRIMP - warm black eye pea salad, green tomato chow-chow
Or
CRISPY BRAISED PORK BELLY - charred pickled peaches, sweet pea verde, grit cake

Third:
LEMON ICEBOX PIE - curd, blueberries, Chantilly cream
Or
BUTTERMILK PANNA COTTA - peach compote, granola crumble

BRUNCH ($30)
Includes mimosa

First:
CHILLED SQUASH SOUP - creme fraiche, toasted pumpkin seeds
Or
HEIRLOOM TOMATO SALAD - house-made ricotta

Second:
BUTTERMILK FRIED CHICKEN SANDWICH - pimento cheese, fried egg
Or
LA GULF SHRIMP - huitlacoche grits, charred scallion

Third:
LEMON ICEBOX PIE - curd, blueberries, Chantilly cream
Or
BUTTERMILK PANNA COTTA - peach compote, granola crumble

Toups South is located inside of the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Boulevard in New Orleans. The restaurant serves lunch from 11AM–3PM; dinner Monday, Wednesday, and Thursday 5PM–10PM, Friday–Saturday 5PM–11PM; Sunday brunch 10AM–3PM; Happy Hour Monday–Saturday 3PM–7PM at the bar; CLOSED TUESDAYS. For more information, please call (504) 304-2147 or visit www.toupssouth.com

Follow Toups on social media: @toupssouth @chefisaactoups

About Isaac Toups
Bravo TV’s “Top Chef” season 13 fan favorite, Chef Isaac Toups, represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that’s best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun, born and raised in Rayne, LA. Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has been nominated for the prestigious James Beard Foundation award for Best Chef South as well as other notable accolades. In fall 2016, the duo expanded with the opening of Toups South – an expression of regional southern cuisine within New Orleans’ Southern Food and Beverage Museum. Toups’ Meatery is Chef Toups’ representation of authentic Cajun cuisine with a sophisticated approach. At Toups South, he branches out beyond Cajun and explores different regions of the South, showcasing the best of vast flavors that define Southern cuisine.

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Media Contacts:
Lauren Busch/Marel Hinners/Anabel Mendez
Brustman Carrino Public Relations
nola@brustmancarrinopr.com
(305) 573-0658