Wednesday, April 25, 2018 —   Chef/Owner Isaac Toups is stoked to reveal the upcoming themes for his wildly-popular off-menu dinner series, Counter Club at Toups South. Held exclusively at the restaurant’s exhibition kitchen counter, guests can enjoy four courses of imaginative, southern regional cuisine every third Thursday of each month.

Foodies and fans of Chef Isaac Toups can relish in the upcoming spring and summer 2018 Counter Club themes:

  • “Mexico City” on Thursday, May 17th will highlight Mexican-inspired creations such as Elote with huitlacoche butter.
  • “If Paul Bocuse was Cajun” on Thursday, June 21st will feature Cajun specialties such as Crawfish under a canopy, inspired by French Chef Paul Bocuse’s pioneering culinary craftsmanship.
  • “Viet-Cajun” on Thursday, July 19th will include Vietnamese-meets-Cajun offerings such as Pickled Pork Lettuce-Wraps.

Priced at $50 per person (excluding beverages, tax, and gratuity), diners can choose from two seating times: 6PM or 8:30PM. Counter Club takes place the third Thursday of each month at the Toups South exhibition kitchen inside the Southern Food & Beverage Museum (SoFAB), located at 1504 Oretha Castle Haley Boulevard in New Orleans. Counter Club Brunch takes place the second Sunday of each month (excluding May, which will be held Sunday, May 20th) at 11AM.         
Image Link: Toups South Counter Club

In addition to Toups’ off-menu extravaganza, imbibers can rejoice with Toups South’s new extended Happy Hour – now available every day except Tuesday and Sunday – from 3PM–7PM. Guests can indulge in creative seasonal cocktails, including $5 wines-by-the-glass and $6signature cocktails, as well as Chef Isaac Toups’ signature small plates. With unbeatable Happy Hour specials, this dining gem is certain to be this season’s go to spot for delicious snacks and refreshing concoctions.

Beverage Director Bryson Downham’s Happy Hour selection includes handcrafted cocktails such as the Seersucker –  vodka, elderflower liqueur, citrus, rose syrup, mint; Campfire – whiskey, scotch, tobacco bitters, spiced syrup and lemon; French 75; and Tequila’s T – tequila, ginger, lemon and house made tea. Additionally, Bubbles & Crack ($10) features a glass of sparkling wine with half a bowl of Cracklins – Toups’ wildly popular crispy and chewy pork-belly bites. Round out your Happy Hour experience with Chef Isaac Toups’ small plates of inventive southern regional cuisine priced at $4 – $5, including Pommes Frites served with malt vinegar aioli; delectable Sourdough Biscuits with crab fat butter; pork rinds; daily Specialty Sausage; house-made Corn Dogs and of course, Cracklins. The restaurant offers Happy Hour on Mondays, and Wednesdays–Saturdays from 3PM–7PM at the bar only. Image Link: Toups South Happy Hour

Toups South is located at 1504 Oretha Castle Haley Boulevard inside the Southern Food & Beverage Museum (SoFAB) in New Orleans. Toups South is closed Tuesdays. For more information, please call (504) 304-2147 or visit

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.


Media Contacts:
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations
(305) 573-0658