A restaurateur specializing in curing and roasting meats, Isaac Toups shows a great deal of other specialties in his menu, including a lot of very well-contrived seafood dishes. But lately the focus and the deliciousness seems to be on big meat roasts. A lamb neck is exactly what it sounds like: miniature rib chops from up front in the animal. It stands up to the superb double-cut pork chops and the venison, to mention just a few specialties.
