Nearby points of interest
Nearby points of interest
About Toups Meatery
Toups' Meatery is a contemporary Cajun restaurant featuring fine food, wine, specialty cocktails, extensive Bourbon selection and charcuterie inspired by deep-rooted Louisiana family traditions. Chef Isaac Toups represents the new guard of Cajun chefs for his updated refined approach to rustic dishes. Cooking the food that’s closest to his heart has earned him rave reviews including recently being named a James Beard Semi-Finalist for Best Chef of the South 2014 & 2015. Located in beautiful Mid City near City Park and the New Orleans Museum of Art.
New Orleans, LA 70119
Cajun, Creole / Cajun / Southern
Hours of Operation:
Lunch: Tuesday - Saturday: 11:00am - 2:30pm; Dinner: Tuesday - Thursday: 5:00pm - 10:00pm, Friday - Saturday: 5:00pm - 11:00pm
$31 to $50
AMEX, Discover, MasterCard, Visa
We offer a wide range of catering options including whole roasted pigs, crawfish boils and oyster bars. Call for availability.
We are located in a mostly residential area with lots of street parking in front and down the side of the restaurant.
Located right on the red streetcar line near City Park.
Bar Dining, Beer, Cocktails, Corkage Fee, Full Bar, Gluten-free Menu, Non-Smoking, View, Wine
Toups Meatery Ratings and Reviews
We were in New Orleans on a business trip and had a few days to explore on our own. Our reservation was early, 11AM. WE were the first table that day and it was the best service! The food was amazing and drinks were as well. Every recommendation that the server made we took, not disappointed at all. With out a doubt you need to try this place!
Visited months ago with my team and had incredible meal with tremendous array of tastes. Went back this weekend on a date night with wife. It was even better. Can't say enough about this spot. In a city full of tastes and cuisines, this is hands down the CROWN JEWEL.
This was our second trip and we were very satisfied with what we had, particularly the shrimp and crab small plates. We had the large plate special of the day - beef which basically a hamburger steak. It was tasty - particularly the vegetables with it, but not as memorable as the large plate we had the last time we were there. In fairness, I have been craving a steak and would have preferred steak medallions. Also, the cocktails were excellent, particularly the Manhattan which included a little tabasco and pork garnish. The Key Lime Parfait was perhaps the best version of Key Lime we have ever had, even better than some in the Florida Keys. We will return, probably again before a concert, play or musical.
A bit disappointed in the food and overall value this trip in after first visit less than a month ago.
Crab claws had no meat on them for $15 and the Chicken Thigh meal I ordered was so salty it was almost inedible. And I like salt. Cucumber salad seemed old and a bit mushy.
Waygu beef was good and cheese board also delivered. Cocktails on point.
For $159 I expect much more than we got on this trip. Will return and hope to report in again back to previous level or higher.
I've been to New Orleans several times and I've had meals in almost every popular tourist and local restaurant. Toups has a friendly bar a good wine menu and a small tavern kind of feel. The meal I had at Toups is not only one of the best meals I've had in New Orleans It was one of the best meals I've ever had in my life. The double cut 4" high Pork Chop was a delight in every bite. I can say it's not for "lean" meat lovers. If you're a Rib-eye kind of person this Pork-chop is a must. The shrimp appetizer was just ok and our server made the meal a fun experience.
I highly recommend this place. The ONLY downside is It's about 20 minute urber from the french Quarter. It's worth the Fair.
My husband and I were visiting New Orleans on vacation and have wanted to come here since seeing Chef Isaac on Top Chef. Our experience did not disappoint. The meatery board was delicious, well thought out and filling. We also shared the Gulf fish sandwich, which was fried perfectly and very flavorful and light. The bread was perfect and felt like a poboy. There was a really nice selection of cocktails, beer, and wine. My husband was able to find a whiskey we cannot get at home, so he was thrilled. The highlight was meeting Chef Isaac, who happened to have a moment to come to the dining room. He could not have been more gracious or personable and truly lived up to his reputation as being a serious chef with a great personality. Overall, truly a wonderful experience.
Went there on New Years Eve and the menu was pre-determined. Food just ok. Lobster tail was skimpy and too much sauce. Restaurant was recommended so it must be better when you can order off of the menu. With so many choices in New Orleans we wish we would have chosen something else.
great disappointment for the new years eve dinner. it was supposed to be the highlight of our 3 day stay in new orleans, but now i just try to forget it.
the $85 four-course dinner was so tiny in portion, 1-2 tablespoon of 'meat' with some green, finished with a big glass of thick chocolate mousse that i left hungry. i ended up at five guys for some fries before they closed up for the year.
the space was poorly lit and cold, the servers rushed us through the meal but again, there was not much to eat anyway... the first course, the one piece of oyster was actually sitting on a handful of dry beans... how cheap, i mean how creative is that??
a british guy next to our table asked for bread in addition to his $85 meal, he was so hungry. im not kidding...
clearly for new years eve, toups 'meatery' aimed to serve the most people with the least amount of food for the most money they could charge. shameful...
viktoria szibert (who otherwise can hardly manage 2 sushi rolls in one sitting:)
Rarely does a place I try for the first time get a 5 but this one comes close. Strong 4.3-4.5 overall and I sat at the bar to enjoy my first trip in after having it on my list for a while now.
Creative food, craft cocktails and bartenders who can create not just go through the motions.
I went for a couple of different things in the food area: fried rabbit livers and bone marrow with pork hearts. Add to that a delish cucumber salad and that is my first meal here. Also had a shot of Tullamore poured down the marrow bone into my mouth as the ritual here offers. Nice.
The cucumber salad had a great vinegar based marinade and the left over brine would be good as a dirty martini mixer. The rabbit livers were rich and earthy.
Chatted with some folks at the bar which is the norm and had three great cocktails, one a treat from the couple next to me during our foodie conversation. Will return and treat the better half to the experience here and try some new stuff myself.
Thanks Isaac and John for a great first time.
Our family went for our holiday celebration. Everyone was so nice and friendly. Just a totally no stress place. The food is really great. You can have small plates or very large plates of food. Pickles and pickled veggies are so good. You will enjoy everything about this place.
I joined a colleague here for dinner to discuss work projects. The ambience was friendly and bustling. It was a Sunday evening. They were so busy, in fact, that the management asked us if we would mind moving from our table to the bar while I was finishing up my drink. The metal chairs were a bit hard on the derriere, but that turned out not to be huge issue. The lighting consisted of a general dimness, rather than romantic area-specific low lights. This might be improved. The food was quite good. We had the double pork chop, which was immense. My colleague didn't offer to share a bite (I think he was planning on making a 3-day meal out of it), but he said it was quite good. I had the Wagyu steak, which was a smaller portion, set in a bed of mashed potatores. It was excellent. The sausage appetizer was also very good.
As I parked out front, the smell of food cooking was attractive. This was my first visit. With some help from the waiter, I chose the special mussels to start, and was not disappointed. The broth was savory with an extra kick from some finely sliced peppers. Next, I had the Meatery board, a sampling of 8 ala carte items including pork cracklings, boudin ball, the daily sausage, daube glacé, hogsheads cheese, chicken liver mousse, as well as relishes and pickles. The quantity was enough to share and very rich, so I took leftovers. I was already full but dessert is mandatory for me so I selected flourless chocolate cake with a after dinner drink (Fernet).
Atmosphere was pleasant, with a mix of large parties and couples, all well behaved and enjoying themselves. Looking forward to bringing my wife next time.
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