Fodor's Expert Review Toups' Meatery

As the restaurant's name might hint, on the menu here you'll find meat, meat, and more meat, from foie gras and charcuterie to a lamb neck with black-eyed-pea salad and tri-tip steak with Bordelaise sauce (even the grilled veggies come with a bacon vinaigrette). Chef Isaac Toups, a Top Chef contestant and crowd favorite, is hardly the only young American chef obsessed with animal flesh, but at this intimate spot with DIY elegance, he adds a Louisiana edge with items like boudin, cracklings, or sides of dirty rice. And not everything coming out of the kitchen is meat: they make their own pickles. A second location (Toup's South), with a more modern ambience but the same quality Louisiana cooking, has opened in the Southern Food and Beverage Museum (1504 Oretha Castle Blvd., Central City).