FOR IMMEDIATE RELEASE
Media Contact:

Lauren Busch/Anabel Mendez
(305) 573-0658
nola@brustmancarrinopr.com

New Orleans, LA -Toups South, Chef Isaac Toups’ acclaimed restaurant inside The Southern Food & Beverage Museum (SoFAB), takes a bold approach to the flavors and styles of every region in the South. There, Chef Toups showcases the best of southern fare from South Carolina Lowcountry to Texas BBQ and everything in between. This April, Toups will hop into Spring with a spectacular Easter Brunch, priced at $45 per person (excluding beverages, tax and gratuity). Available Sunday, April 1st from 10AM – 3PM, the four-course menu options are as follows:

Amuse
Deviled Egg “Caviar Service”
&
Georgia Caviar

First
SHRIMP ROLL
yuzu dressing, brioche, chervil
or
WARM SPINACH SALAD
chopped egg, bacon, pickled red onion, ham hock vinaigrette

Second
SHORT RIB POUTINE
frites, cheese curds, sunny-side up egg
or
CRAB FLORENTINE
spinach, saffron, poached eggs

Dessert
VANILLA PANNA COTTA
strawberry granita
or
CHOCOLATE CAKE
Luxardo cherry sauce
 

For the table, guests are encouraged to order the Waffle with honey butter and cane syrup and Sourdough Biscuits with crab fat butter. Both items will be offered at an additional cost.

Beverage Director Bryson Downham’s brunchy handcrafted cocktails like the savory Flip – Bloody Mary Mix, whole egg and Pimm’s, and the Cobbler – sherry, lemon gin and orange bitters, will also be available for purchase. Toups South is located inside of the Southern Food and Beverage Museum at 1504 Oretha Castle Haley Boulevard in New Orleans. The restaurant serves Sunday brunch from 10AM–3PM. www.toupssouth.com

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