Isaac Toups Tastes New Orleans Finest | Where Chefs Eat 

I'm a simple man. I see Toups, I watch, I upvote.

How Chef Toups’ doesn’t have his own show these day is criminal.

I met Chef Isaac as soon as I moved to New Orleans a few weeks before the pandemic and lockdowns started. Have never heard of him or his restaurant but they were giving out free meals to service industry, and he was out there handing out beers to us in line, taking photos with people and keeping the mood light. He's such an awesome guy, I love watching his videos on RU-vid now

Isaac is such an amazing guy. Proud to have him be a spokesman for the good of Louisiana ❤

I have regularly traveled to New Orleans for the past 45 years. The City has kind people, deep history, great culture and world class food. Do yourself a favor visit New Orleans!!!

Had the pleasure of interviewing Issac as he opened Toup’s Meatery. Great guy and I love that he has not tried to amp up a Cajun or New Orleans accent.

This was awesome....my favorite part was seeing Chef Toups teaching his kids how to eat crawfish. Warmed my heart ❤️

Here for the toups

Respect him for feeding the kids. Thank you chef ❤

My grandfather was Cajun French. He didn't speak English until he was seven years old. He used to get beat in school for speaking his native tongue. Born to share cropper parents, he was the middle child of nineteen brothers and sisters, and his parents lost two sets of twins. They don't make men like him no more. He taught me the love of Cajun cooking, fishing, living off the land. He taught me to peel crawfish! I miss that man and my grandmother more than anything! C'est Bon!

Went to New Orleans this last winter. Chef Toup's restaurant is absolutely amazing. Huge servings and fair prices. I'm still dreaming of his mixed drinks and plates.

Only here for Isaac!

The average person from New Orleans hadn't heard about these restaurants and probably wouldn't go to them - ask a local where the places to eat are

Isaac, great job taking us around New Orleans fantastic restaurants. Y'all are definetly blessed with some good food and culture. Loved it!!!

Willie Mae's had the best Fried Chicken that i have ever had in my life

That Marjie’s method on soft shell crabs would be killer.

Issac toups is a very nice man and has a great restaurant, ive been there copious amount of times. I have yet to try mawi but will soon, my favorite tacos so far are taqueria el plabano on the corner of canal and broad, cresent city steak isnt impressive to me, no Maillard on the steak and I prefer Doris. Clesis is top tier! Been in the city 10 years.

This was so much fun to watch! Definitely booking a flight to Nawlins soon!!!

Wouldnt blame the man for saying Toupes lmao great restaurant love his food! So many amazing restaurants in NOLA

Where Issac goes my algorithm will follow ❤

If I could I would give this 100 thumbs up!!! Like like Loud

He’s the best!

Used to live in Nola for 15’years moved to Orlando but man do I miss da city!!!

Ahhhhh, New Orleans! City of a thousand restaurants, and only one menu...

Chef Isaac: PLEASE! WHERE IS YOUR CHANNEL? WE NEED YOU!!!!

I feel like every cook in NoLa can cook a gourmet meal on a table outside😂

Restaurants Toups Meatery - 1:57 Mawi Tortillas - 3:05 Crescent City Steak House - 6:06 Chris crab Factory - 8:46 Marjie's Grill - 9:53 Saint-Germain - 15:12 Clesi's Seafood Restaurant & Catering - 19:04

Ribeye is number one. Even beating out the strip and porterhouse. Although porterhouse is a pretty damn good cut. Got that t-bone and tenderloin all in one! (But ribeye is the best steak there is)

Dem fried crabs auta be sofshell, yeah!

Mozzarella is very similar to queso quesadilla. I think qq has more twang but I’m not sure if I could tell the difference

10:10 Gimme your money crabs!

Birria Taco should have used the right cheese and the fried crab is Viet Cajun... I don't care if you say it's a Beaumont, Texas thing... that's Viet Cajun flavoring

Mothers ferde sandwich is a religious experience.

This channel is gonna explode let's gooooo

Check out Charlie’s Steakhouse.

Good to see some Southeast Texas "barbecue" aka fried crabs represented.

In this part of the video Isaac explains the history of NEW ORLEANS cuisine but the only thing I know is watching EMERIL,and I would love to join visit this place but what's interesting is that when I was stationed down there I really didn't think about it but back in the 70s all I did was stay on base or travel in Georgia, that's about it. But back then I did observe that it was actually very poor coming from Honolulu Hawaii, but where I am from very affluent, in the valley families had money so did my family and I am not boasting just be humble as I am Chinese Hawaiian 4th generation but I like a Chef by trade and I live and work in NYC and NYC is huge with many different types of people culture and cuisines which I love and with my culinary arts and education I basically can work anywhere at I enjoy talking to different CHEF'S about food and where they are from what state,basic background and talk about different recipes and where they have worked and doing what what capacity

In this part of the video this guy seasoned his blue crabs and fried them,but the only way I would have done this was if they are soft shell crabs,then you can eat the whole thing and either eat them as they are or make a sandwich with either a salad or soup but my brother told me that in Hawaii they buy everything, clean them and freeze them so they can have them year round for the tourists and they just love them

In this part of the video I have never heard of stuffed mushrooms with crayfish because the yield of crayfish is small but if I had the choice between a NY SHELL STEAK OR A RIBEYE STEAK,I will always go with the ribeye and I won't go to a restaurant rather go to the supermarket cheaper and I know how to season it and with what starch and vegetables and what sauce and hot sauce as I like a little heat with a nice chilled beer but many places can't cook a steak to the correct temperature even if you request bleu,in French blue in English there is a difference like making escargot what style as I like them,I I will make it myself because I have to make them at a restaurant and not over charge as many places do usually French of course

No boiled crabs steam only

if those are the best tacos in nola then that’s sad af

@10:00 reported animal cruelty

Lost me right from the start - throwing cheese on tacos probably means you don't know how to make a good-tasting taco.

I'm not eating no raw onion crap