Open since 2012, chef/co-owner Isaac Toups’ contemporary Cajun menu features classics such as handmade Cajun boudin, a mixture of cooked rice, pork, onions, peppers and other seasonings ground together and stuffed inside a sausage casing. But instead of keeping it in the casing, Toups rolls it into balls, dredges them in cornmeal and deep fries them for a sizzling finish. A carnivore’s dream, Toups is well-known for its house-cured charcuterie, warm pork rind cracklins dusted with spices and huge hunks of meat.
