FOR IMMEDIATE RELEASE
Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations
After back-to-back sold-out success since launching in September, Chef/Owner Isaac Toups is pleased to reveal the upcoming themes for his 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.
Due to popular demand, fans and foodies will now have the opportunity to choose from two seatings: 6PM and 8:30PM. With only 20 seats available per seating, guests are encouraged to book early to secure their spots. Below is a sneak-peek at upcoming Counter Club themes, priced at only $50 per person (excluding beverages, tax, and gratuity):
- “Cheese Please” on Thursday, December 21, 2017, will feature dishes like Broccoli Cheese Rice – charred broccoli and Comté risotto Holiday cocktail concoctions will also be available for purchase.
- “Smoke on The Water” on Thursday, January 18, 2018, will include dishes such as the Cold Smoke Crab with heirloom tomato gazpacho; Smoked Oyster with black garlic cream and Thai chili; and Pernod Granita, crème fraiche panna cotta.
- “How Offal” on Thursday, February 15, 2018, highlights include Bone Marrow Crème Brûlée.
Counter Club will take place the third Thursday of each month at the Toups South exhibition kitchen, 1504 Oretha Castle Haley Boulevard inside the Southern Food & Beverage Museum (SoFAB) in New Orleans. Seating is very limited and reservations can only be made by calling the restaurant directly at (504) 304-2147. Diners should specify which Counter Club they’d like to attend and share any dietary restrictions. For more information, please visit www.toupsouth.com. Stay up to date on Counter Club themes and availability: @toupssouth (Instagram & Twitter) and/or Facebook.com/ToupsSouth
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.