Food & Drink » New Orleans Food News

Avo and Toups South add brunch options

Italian brunch options and special menus at Toups South



  Restaurants Avo and Toups South are upping their brunch games.

  Chef Nick Lama's Italian restaurant Avo (5908 Magazine St., 504-509-6550; is serving a brunch menu including baskets of house-made pastries and small plates such as pesto deviled eggs, meatballs and polenta, brown butter yogurt parfaits and an everything-spice bagel flatbread topped with smoked salmon, capers, red onions and leek cream. Larger plates include spaghetti carbonara topped with a poached egg, hanger steak with soft scrambled eggs, a tuna and orzo dish with avocado, olives and tomatoes, and "eggs in a hole in purgatory" — gnocchi alla Romana topped with eggs, sausage, peppers and arrabbiata sauce.

  A build-your-own mimosa deal includes pitchers of orange, strawberry, white peach or blood orange juice. Brunch cocktails include Negroni sbagliatos, grilled pineapple mojitos and bloody marys made with spicy beet-infused vodka. Drinks range from $8 to $10, and pitchers (which serve four) are $25 to $30.

  Avo serves brunch 10:30 a.m. to 2 p.m. Saturday and Sunday.

  Isaac Toups' Central City restaurant Toups South (1504 Oretha Castle Haley Blvd., 504-304-2147; is launching a brunch extension of its Counter Club dinner series. The restaurant already serves brunch on Sundays, but starting March 11, it will host a limited-seating brunch on the second Sunday of the month. It will be a four-course meal of dishes not on the regular menu, plus bottomless mimosas, for $50.

  The menu will change each month, and might include dishes such as pancake-battered smoked sausage with Tabasco mash hollandaise, smoked lamb chilaquiles, and sourdough biscuit churros with cinnamon ice cream and chocolate sauce. Call for reservations.

Add a comment