Isaac Toups is the kind of chef who makes you wish you'd grown up Cajun. The Louisiana native grew up in the kitchen with his grandmothers, learning the tricks and flavors that only generations of passionate Louisiana home-cooks can teach, and went on to hone his professional skills in Emeril Lagasse's New Orleans restaurants.

It didn't take long for Toups to realize he was front burner material: in 2012 he opened Toups Meatery, a restaurant that puts a sophisticated spin on Cajun home cooking. Toups' love of home cooking (and eating) and deep understanding of flavor and technique are what make this place tick: an effortless combination of elegance and kitchen table dining.

Chef Toups has since achieved accolades worldwide, landing multiple James Beard nods and wins; cooking his way through Top Chef; and garnering worldwide praise from foodies and the culinary industry.

Toups doesn't limit his cooking, or eating, to the typical Cajun fare. An avid traveler, he finds inspiration in dishes and styles from around the globe - which is evident in the menu's offerings. Alongside the traditional boudin and cracklins, you'll find exquisitely prepared Wagyu beef and duck breast served with mole. It's this kind of no-holds-barred innovation that sets Toups apart. This is the kind of place where you want to eat a turkey neck (a fan favorite).

The dining room is open for weekday lunch; weekend brunch; and daily dinner and happy hour. For hours visit: toupsmeatery.com