Toups' Meatery, New Orleans
Cooking the food that’s closest to his heart has earned Chef Isaac Toups rave reviews. Isaac Toups represents the new guard of Cajun chefs for his updated 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 (Rayne, La, in the heart of Cajun country). Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Isaac Toups has three times been nominated for the prestigous James Beard award for Best Chef South as we ll as other notable accolades.
“All I have ever wanted to do is to offer my version of Cajun cuisine and to recreate the dining experience around my family’s table. It’s especially rewarding that our guests respond to what we’re doing,” Toups said. His Cajun roots run deep as Isaac’s family has lived in South Louisiana for more than 300 years. Growing up, he developed a deep appreciation for nature, which fuels his steadfast commitment to protecting America’s wetlands today.
Hunting and fishing trips provided the main ingredients for seasonally-focused dining celebrations with family and friends. Shrimp and crawfish boils, fish frys, boucheries, and backyard barbecues - these communal dining experiences are among Chef Isaac’s most treasured culinary memories, and frequently inspire his elevated approach to the cuisine.
Before setting out on his own, Isaac developed his classical culinary technique through a decade of fine dining experience in Emeril Lagasse’s New Orleans kitchens. His unique “born and braised” style is also heavily influenced by both grandmothers. That knowledge and travel have encouraged his seamless exploration of other interesting flavors while maintaining a deeply-rooted Cajun menu.
At Toups’ Meatery, you’ll find authentic cracklins’ on the menu which have been called “equal to Christendom’s finest” and just like at his family’s table, cocktails are available by the pitcher - better for sharing, along with the Meatery Board, a wonderful selection of house cured meats and accompaniments. Slow cooked meltingly tender Lamb Neck, Confit Chicken Thighs with chicken liver and cornbread dressing, and other substantive dishes reflect Isaac Toups’ sophisticated approach to Cajun cuisine.
In addition to being a James Beard Best Chef of the South Finalist for 20 16 & Semi-Fina lis t 2015 & 2014, accolades include: 20 Great Modern Meateries - Wall Street Journal; Emeril Lagasse’s New Orleans, Guide - Food & Wine Magazine; Young Guns of the South - Eater Awards; 100 Best Restaurants in the South, and Top 10 Best Restaurants in New Orleans Southern Living; 2014 Chef of the Year Eater New Orleans; Chefs to Watch - Louisiana Cookin’; Best New Restaurant by Brett Anderson, New Orleans Times-Picayune; Making Dirty Rice -Tasting Table - In the Kitchen with Isaac Toups; CNN delves into spicy La politics with Gloria Borger for CNN’s Situation Room,Top Chef Season 13 Cheftestant & finalist