advertisement

Just another neighborhood spot with killer food, mostly of the porky variety. Chef Toups speaks our oinky language. As you are being seated, order some crunchy porkalicious cracklins to munch on while you’re deciding what to eat. As the name implies, one should order the charcuterie plate here. Another should get the cheese plate, just to even things out. We’re actually more a fan of lunch here than dinner, but we’ll happily eat the short ribs if they’re on the oft-changing menu. And despite this pork- and red-meat-centric advice, the mussels, the sky-high chicken sandwich, and a rich confit of chicken thighs are all worthy. Absolutely get whatever variety of multilayered Debbie Does Doberge cake is available. A second location, Toup’s South (1504 Oretha Castle Haley Blvd; www.toupssouth.com; 504/304-2147), inside the Southern Food & Beverage Museum, has a menu that is more expansive of Southern cooking, with a slightly less meaty bent.