NEW ORLEANS – When Toups South opened its doors at the Southern Food & Beverage Museum, 1504 Oretha Castle Haley Blvd., last year, chef/owner Isaac Toups introduced New Orleans to a playful, regionally-inspired concept with a nod to the cookery, flavors and culinary traditions of the South.
On Thursday, Oct. 5, from 5:00 p.m. – 10:00 p.m., Toups South will celebrate its one-year anniversary with an evening of cocktails, food and fun.
In addition to the regular menu, Toups will prepare a 100-pound whole hog and offer boucherie specials all night. At the bar, guests can enjoy an array of specialty cocktails priced at $7 that includes Rémy Martin sidecars, sazeracs and tail feathers.
Bravo TV’s “Top Chef” season 13 fan favorite Chef Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that’s best known for deep rustic flavors, reps said. His culinary style is the direct result of his New Orleans fine dining experience and growing up Cajun, born and raised in Rayne, Louisiana.
Since opening Toups’ Meatery with his wife Amanda in 2012, Chef Toups has been nominated for the prestigious James Beard Foundation award for Best Chef South, as well as other notable accolades for his representation of authentic Cajun cuisine with a sophisticated approach. 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’ approachable yet bold cuisine combined with inventive cocktails and a relaxed, unpretentious environment earned Toups South rave reviews, along with numerous national accolades, reps said.
Toups South serves lunch from 11:00 a.m. – 3:00 p.m.; dinner Monday, Wednesday and Thursday from 5:00 p.m. – 10:00 p.m.; Friday – Saturday from 5:00 p.m. – 11:00 p.m.; Sunday Brunch from 10:00 a.m. – 3:00 p.m.; and Happy Hour Monday – Saturday from 3:00 p.m. – 6:00 p.m. at the bar. The restaurant is closed on Tuesdays.
