The 26 Best Restaurants in New Orleans
"Carnivores are well-served in this part of the world, but there are not many people giving meat the level of attention and care that Isaac Toups does. The results of fine-dining training and a Cajun family upbringing pay dividends here, and there’s nowhere quite like it. Toups brings 300 years of his family traditions to the table, and his award-winning obsession with meat is a thing to behold. The small plates ease you in gently—seared foie gras and fried rabbit livers hint at the delights to come, but they stand up on their own with the confitures and butters that accompany them. The large plates are where the adventures happen, though. The lamb neck is the obvious obscurity, but its tender strands of meat reward the brave. Venison and quail receive equally careful attention, and the double-cut pork chop is particularly memorable." - Paul Oswell
