A new contemporary Cajun restaurant in the works in Mid-City promises raw oysters, cocktails by the pitcher and a great variety of butcher shop specialties.
Amanda and Isaac Toups plan to open Toups' Meatery (845 N. Carrollton Ave., phone n.a.; www.toupsmeatery.com) as early as mid-January in the restaurant space that was the long-time home of Mediterranean Cafe.
"The idea behind Isaac's food is foie gras in shorts," Amanda says. "We've worked in fine dining for so long and really what we want to do now is great food but in a setting where you could come in wearing shorts."
Originally from Rayne, La., a small town on the Cajun prairie, Isaac Toups has had a long run in local fine-dining circles, including stints at Emeril's and Emeril's Delmonico. He also was chef at the now-closed Cuvee and stayed briefly as the first chef at Ste. Marie.
The menu will include plates of house-made meats ranging from boudin and cracklings to lomo and capicola, plus dishes like fried shrimp Caesar salads with cornbread croutons and oysters with tomato and cucumber mignonette. About half the entrees will be sandwiches. There will be a full bar with specialties in bourbon flights paired with the menu and cocktails like mint juleps and Bloody Marys served by the pitcher.