Toups' Meatery opened in Mid-City in the spring of 2012, when Chef Isaac Toups and his wife Amanda set out to bring the eating traditions of Isaac's Cajun family — rooted in South Louisiana for over 300 years — to New Orleans. The kitchen works from a charcuterie case and a menu of Cajun staples reworked with a meat-focused, contemporary hand.
The Meatery Board of house-cured meats anchors the menu, alongside dishes like cracklins', dirty rice, boudin balls, cornbread, and the foie gras torchon, plus heartier plates such as bone-in pork chop, crab claws, and Gulf shrimp.
Chef Isaac Toups has been a repeat name on the James Beard Foundation's Best Chef radar, earning finalist recognition in 2022, 2019, and 2016, and semifinalist nods in 2018, 2017, 2015, and 2014. NOLA.com's Where NOLA Eats named Toups' Meatery among the city's best restaurants of 2025.
The Meatery Board of house-cured meats anchors the menu, alongside dishes like cracklins', dirty rice, boudin balls, cornbread, and the foie gras torchon, plus heartier plates such as bone-in pork chop, crab claws, and Gulf shrimp.
Chef Isaac Toups has been a repeat name on the James Beard Foundation's Best Chef radar, earning finalist recognition in 2022, 2019, and 2016, and semifinalist nods in 2018, 2017, 2015, and 2014. NOLA.com's Where NOLA Eats named Toups' Meatery among the city's best restaurants of 2025.