An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

”Facebook ”Twitter ”LinkedIn ”RSS” ”Pinterest” ”Google+”

Toup’s Meatery

By on Feb 14, 2014, 9:01 am in Restaurants, Travel | 7 comments

Pulled Pork Sandwich at Toup's Meatery

Pulled Pork Sandwich at Toup’s Meatery


Some of you may know how much I hate the promiscuous use of the word “awesome”.  I’ve taken, on occasion of late, to asking servers in restaurants who tell me a dish is awesome, if I am going to see God. When I sat down recently to lunch at Toup’s Meatery, a place my New Orleans food blogging cohort, Mary Ehret, of Native Palate has raved about, the waitress began describing the daily special – the Jamaican Pulled Pork Sandwich.

“It’s awesome – with a Smoked Paprika Aioli that’s amaaazing”.

“Wow – awesome and amazing”, I said. “Guess I really am going to see God”.

“You might,” she responded perkily, without missing a beat. That’s New Orleans for you, the brightest, sassiest waitresses around. When I later asked her what was in the salsa that topped the pork she said, “pineapple, cilantro, onion, you know- salsa kind of stuff.” Just for the record, the salsa also contained a bit of tomato – you know, salsa kind of stuff.

So I ordered the Pulled Pork special, although the Roast Beef Sandwich with Basalmic Peppers, Horseradish and Blue Cheese that waltzed by later on its way to another lucky diner’s table looked mighty fine and quite tempting.

Thankfully, per my waitress’s exclamations, the Pulled Pork Sandwich really was delicious – and so was the salad of Mixed Baby Greens with Ginger Pickled Beets, Pecans and Maytag Blue Cheese Crostinis I ordered, because, you know, in New Orleans, you gotta get those salads in.  I thought as I munched away, I’ll be back soon to give that Roast Beef Sandwich a try. But on my next trip, the Confit Chicken Thighs (slow cooked in duck fat), served with Mushroom Vinaigrette and the tiniest little roasted Brussels Sprouts topped with Parmesan called to me. When I recapped my meals to Mary later, she said, “and you have to try the cracklin’s”. So how often do I go to a restaurant where  I just want to eat my way through the menu? I’ll definitely be back.


Pickled Beet Salad with Maytag Blue Cheese Crostini

Pickled Beet Salad with Maytag Blue Cheese Crostini


Confit Chicken Thighs with Mushroom Vinaigrette

Confit Chicken Thighs with Mushroom Vinaigrette


Toup’s Meatery

845 N.Carrollton Avenue, New Orleans, LA  70119


Toups' Meatery on Urbanspoon


  1. Good heavens, I’m starving and I just finished lunch – what a restaurant – and lucky you!

    Avatar Lizthechef

    February 14, 2014

  2. It may be “awesome” but is it “bonkers awesome”? That’s the latest meaningless phrase I’ve been hearing. Of course I was guilty of a “bitchin” or two in my day. Kids will be kids… GREG

    Avatar sippitysup

    February 17, 2014

  3. Looks like some mighty good eats in New Orleans…I hope I’ll have the chance to visit there one day! I had to stop to think when the last time I used the word “awesome” – come to think of it, I can’t remember the last time I heard someone use it!! 🙂

    Avatar cristina

    February 19, 2014

  4. Gosh, Christine, really wish I could say that re: the word “awesome”.

    And I highly encourage you to visit New Orleans – and let me know when you are going to be there!

    Avatar Gisele Perez

    February 19, 2014

Post a Reply

Your email address will not be published. Required fields are marked *