Since 2012, Chef Isaac Toups’ flagship restaurant Toups’ Meatery has been a go-to destination in Mid-City New Orleans for a glimpse into “Isaac’s Id” – the Cajun rustic cookery he grew up knowing, with his unique updated, sophisticated approach. Nearly seven years, a second restaurant and a cookbook later, Chef Toups refuses to rest on his laurels and kick back; so instead he’s just introduced a whole new kind of fun with the first-ever Sunday Brunch at Toups Meatery.
For the Meatery Brunch, Toups and Chef de Cuisine Courtney Hellenschmidt who has been at the restaurant since opening day, have created a menu with bold flavors and elevated twists on traditional Cajun dishes. Small Plates include foie gras torchon with fruit confiture and house made bread; shrimp fried rice made with crab fat and ham; pigs in a blanket; hot smoked salmon served with creamed kale and poached egg; and fried boudin with poached egg hollandaise – a playful version of traditional eggs benedict. Large Plates feature sumptuous dishes like lamb grillades with stone ground grits; a French toast sandwich with bacon, brie and cane syrup; collard green and cornbread benedict with poached eggs and sausage gravy; roast beef bagel with black vinegar cream cheese; and a New York strip with cheese curd aligot and gribiche sauce. Of course, the famed cracklins, Toups Burger and Meatery board will also be on offer.
Sunday Funday isn’t complete without boozy brunch offerings and Beverage Director Bryson Downham is slinging an array of inventive seasonal cocktails including the Snowball’s Chance – gin, suze, white vermouth, seasonal granita and a Japanese Highball with Toki whisky, apple bitters, and soda. Brunch also features $15 Bottomless Mimosas.
Toups’ Meatery is located at 845 North Carrollton Avenue in New Orleans. The restaurant serves lunch from 11AM – 2:30PM Tuesday – Saturday; dinner from 5PM – 10PM Tuesday – Thursday, and 5PM – 11PM Friday and Saturday. Brunch is served Sunday from 10AM – 3PM. The restaurant is closed Monday. For more information, please call (504) 252-4999 or visit www.toupsmeatery.com
About Isaac Toups
James Beard “Best Chef: South” Finalist and Bravo TV’s “Top Chef” season 13 “Fan Favorite,” Chef Isaac Toups exemplifies the new guard of Cajun chefs. A native of Rayne, Louisiana – the heart of Cajun country – Toups is known for his “born and braised” culinary style. Chef/Owner of Toups’ Meatery and Toups South in New Orleans, his unique combination of childhood roots, heavily influenced by both grandmothers, along with honing his skills in some of New Orleans’ most acclaimed restaurants – including a decade of fine dining experience in Emeril Lagasse’s New Orleans kitchens – gives Chef Isaac Toups a cutting-edge that is unrivaled. Toups released his first cookbook, Chasing the Gator – Isaac Toups & the New Cajun Cooking (Little, Brown and Company) on October 23, 2018, alongside co-author Jennifer V. Cole. Named one of the best cookbooks of 2018 by both The New York Times and Southern Living , Chasing the Gator takes readers on a fun-filled journey through modern Cajun cooking with tricks, tips, recipes and stories.
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations