Toups South New Orleans
Sitting smack in the middle of the Central City renaissance at the corner of Oretha Castle Haley and Martin Luther King Jr. Boulevards, Toups South is the latest vision of Top Chef season 13 fan favorite, Isaac Toups. Connected to the Southern Food & Beverage Museum (where Toups South customers receive discounted ticket prices), the space that formerly housed Purloo has been transformed with splashes of new paint and decor, an open view of the kitchen, and the addition of a colorful chalkboard with shoutouts to the various farmers that provide ingredients to the restaurant.
The intricate bar that originated at Bruning’s still stands front and center when you enter the restaurant and provides casual seating for 10, while there are tables and chairs to seat another 75 diners. If you’re lucky enough, grab one of the 20 kitchen seating spots, where you can watch the chef and crew in action.
So what did we try?
Goat tamales appetizer with a charred green tomato relish that was amazing ($10)
Heritage pork boudin appetizer with creole mustard, bread and butter pickles and buckwheat crackers ($16)
The Fish Fry NOLA Blonde beer battered gulf fish, cabbage slaw, pomme frites, and a malt vinegar aioli that was sinful ($24)
Andouille Sausage PoBoy dressed with roasted garlic mayo ($12)
No desserts were listed on the menu, but there were 4 available on opening day. We opted for the peanut butter chocolate chip cookies with homemade whipped cream and a ladyfinger cake topped with the most amazing and creative plantain ice cream. Ask your server what’s available, since we’re not sure if the desserts will be rotated based on seasonal ingredients.
Located at 1504 Oretha Castle Haley Blvd., Toups South is open for lunch Mondays and Wednesday-Saturday, 10 a.m. to 3 p.m.
Happy hour, Monday and Wednesday-Saturday, 3 to 6 p.m.
Dinner, Monday and Wednesday-Thursday 5 to 10 p.m. and Friday-Saturday, 5 to 11 p.m. (closed Tuesday).
Sunday Brunch, 10 a.m. to 3 p.m.
Find out more about Toups South here