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Toups South Opens in Central City October 5

Prepare for meat madness

Paul Broussard

One of this fall’s most anticipated restaurants Toups South opens next Wednesday, October 5, in the Southern Food & Beverage Musuem (1504 OC Haley Blvd).

Top Chef fan favorite and beloved Rayne, Louisiana native/chef Isaac Toups will expand on his knack for all things meaty and Cajun with dishes inspired by the broader American South.

According to a press release, the restaurant will serve lunch, brunch and dinner in the form of small plates (sourdough biscuits with crab fat butter, goat tamales, Gulf snapper crudo) and large plates (lamb sweetbread & mushroom Milanese, Gulf crab, shrimp & oyster stew and a fried pork chop stack). Oh yeah, there will also be seared fois gras pain perdu at brunch.

Toups Meatery's chef du cuisine David Barbeau will be taking over as chef de cuisine at Toups South.

The bar will be headed up by Toups Meatery/Bar Tonique whiz Adrienne Miller, with a menu including a riff on a Julep and a pork-infused bourbon cocktail. Expect a great wine selection curated by Amanda Toups as well.

The restaurant space, formerly home to Purloo, has seating for about 75 at tables and 20 around an open kitchen. The bar, built in 1851 and formerly belonging to long lost West End landmark Bruning’s, seats 10.

Status: Officially opens at 1504 O.C. Haley Blvd. on October 5. Hours— Lunch, Mon, Wed-Fri & Sat, 11 am. to 3 p.m. Dinner, Mon, Wed-Thurs, 5 to 10 p.m. and Fri-Sat 5 to 11 p.m. Brunch, Sunday, 10 a.m. to 3 p.m. Happy Hour, Mon, Wed-Sat, 3 to 6 p.m. (504) 304-2147. Official website here.

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