Toups South

on radar, toupe meatery's charcuterie is one of the best in town. love that place

I'd just do toups while they settle in... but that's just me

Definitely give it some more time. Stopped in the end of last week, Isaac was behind the counter, Amanda was on the floor. Amanda was clearly pissed about something happening with the service team.

Food was solid. We tried the marinated snapper, pork belly with watermelon, the deckle steak and the confit of duck leg.

Both the pork belly and deckle steak suffered from being overly sweet - the beef deckle in particular swam in heavy, sweet BBQ sauce - there is nothing to cut through the fat and sugar and the dish begins to cloy immediately. The belly at least has a lime pickled piece of watermelon to cut through the fat and sugar.

The duck was fine, but paled in comparison to a similar dish I tried at recently Brigtsen's.

Out of everything, the snapper was a surprising winner. It was light, well balanced and packed a lot of flavor.

Many tables around us were getting the platter of fried pork chops to share - they looked damn good. I asked to see if I could get just one but was shot down by the server.

Food aside, service and the space here are lacking. They've managed to make a small improvement in the feel over Purloo but with only the curtain separating the restaurant from the museum this will always feel like a pop-up.

Our server was directly out of the too cool, doing you a favor mold it was almost comical.

Overall, things are a bit clunky right now but I expect improvement on the important fronts.

quote:

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Amanda was clearly pissed about something

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Amanda is always pissed about something. They are going to have some bumps for a while though just opening. I also hate that space for a restaurant. That metal curtain and then the high ceilings and hard surfaces everywhere make it a horrible fit for a restaurant.