No one can say there were misled by a restaurant called a "meatery." On the menu, you'll find meat, meat, and more meat, from foie gras and charcuterie to a lamb neck with chow chow (pickled relish) and tri tip steak with Bordelaise sauce. Chef Isaac Toups, who logged time in Emeril Lagasse's organization, is hardly the only young American chef obsessed with animal flesh, but at this intimate spot with a DIY elegance, he adds a Louisiana edge with items like boudin, cracklins,
or sides of dirty rice. And not everything coming out of the kitchen is meat: they do make their own pickles.