New Orleans, LA - 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 Counter Club themes:

  • “Hawaiian Nights” on Thursday, August 16th will highlight Hawaiian-inspired creations including Hawaiian smoked pork belly with pineapple and crispy rice cake.
  • “Spice Trade” on Thursday, September 20th will feature exotic and flavorful specialties such as lamb neck vindaloo.

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 at 11AM. Image Link: Toups South Counter Club

JULY PRIX-FIXE
In addition to Toups’ off-menu extravaganza, Toups South is revealing limited-time only prix-fixe menus available during lunch, dinner and weekend brunch in July. 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.  Full menus for July follow:

LUNCH ($20)
Includes soda or tea
Choice of appetizer & entrée or entrée & dessert
First
COUNTRY PATE
Beer Mustard, Garlic Dill Pickles
Or
HEIRLOOM TOMATO GAZPACHO
Cucumber Yogurt

Second
PULLED SHORT RIB SAMMIE
House BBQ, Pickles, Crispy Onion, Bunny Bread
Or
CURRIED YOGURT CHICKEN SALAD
Grapes, Local Greens, Walnut Vinaigrette

Third
ALABAMA PEACH ICE CREAM
Cane Syrup Caramel
Or
LOUISIANA BLUEBERRY TART

DINNER ($35)
Includes glass of wine
First
COUNTRY PATE
Beer Mustard, Garlic Dill Pickles
Or
HEIRLOOM TOMATO GAZPACHO
Cucumber Yogurt

Second
SMOKED SHORT RIB
Saffron Pilaf, Charred Shishito Pesto
Or
OYSTER STUFFED EGGPLANT
Sherry Tomato Vinaigrette

Third
ALABAMA PEACH ICE CREAM
Cane Syrup Caramel
Or
LOUISIANA BLUEBERRY TART

BRUNCH ($30)
Includes mimosa
First
COUNTRY PATE
Beer Mustard, Garlic Dill Pickles
Or
HEIRLOOM TOMATO GAZPACHO
Cucumber Yogurt

Second
GRILLED REDFISH
Chanterelle Caponata, Fried Lemon Over Romesco
Or
ANDOUILLE
Egg Biscuit, Smokey Green Hollandaise

Third
ALABAMA PEACH ICE CREAM
Cane Syrup Caramel
Or
LOUISIANA BLUEBERRY TART

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 www.toupsouth.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:
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Brustman Carrino Public Relations
nola@brustmancarrinopr.com
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