Toutant

Sunday Funday! Brunch is a GO! We’ve got our OG cinnamon buns going in the oven rn as our pastry today, waffle batter is risen, biscuits are rolled, bacon making the whole place smell great! All we need is you!
Lots of full service seats in the bar, Wild Turkey 101 Rye is the whiskey of the day, with Sazeracs and Old Fashioneds available, Tropical Punch Frozen Daiquiris, Lump Crab Omelets and Smoked Pork Shoulder in the BBQ Hash! Let’s do this!!

Cutting SLABS tonight! Smoked Beef Briskey came out excellent! Russ has a sweet and spicy hatch chile drip sauce we’re gonna slather these babies with and pair it a good ole summer tater salad amped up with a few of our pickled garlic scapes and some loup garou!! We’re smoking these for the foreseeable future so come on down and get you some. Maybe even burnt end breakfast for Brunch! Let’s GEAUX!! 🔥

Looking like a snack! Back Bar filling up with a few new whiskies from the bourbon fairy. Recently opened: Old Forester 1924 - 10yr old Bourbon commemorating 100yr Anniversary of OF, Van Winkle Family Reserve Rye- first bottle we’ve ever had of it on the bar, Blanton’s Straight From The Barrel - the barrel proof big brother of the single barrel honeypot you know and love, Michter’s Barrel Strength Toasted Barrel Rye - the aging combination you didn’t know you needed, and a new collab we love, Bardstown Distilling Foursquare Jamaican Rum Finish - a whiskey carnival in a glass! Come on down and check the wall for your favorites and start getting your palate geared up for Whiskey SZN!! Let’s Geaux!!

New Doughnut Who Dis!! Our Old Fashioned Yeast Donut has reached its final evolution dipped in the famed Dulce De Leche milk caramel and kissed with a little Maldon Sea Salt! Let’s GEAUX!!
Brunch is LIVE right now, Hot Biscuits fresh out the oven, Smoked Pork Shoulder in the hash, Crawfish Omelets, lots of mimosas, Watermelon Frozen Daiquiris and You! Lots of good seats available, weather is crispy, parking ample. Sunday Funday!

Saturday night Downtown? Can’t BEET it! Oles Farm Beets return to the feature sheet with this beauty! Roasted whole and then chargrilled over a whisper of wood smoke, with pickled fennel, a horseradish and green garlic olive oil emulsion, and crisp beet chips seasoned with caraway and sea salt, WOW! Beets on Weck anyone? 🤩🤩😮‍💨😮‍💨🫡🫡 Let’s Go Buffalo! Rain is clearing, plenty seats available all night, biscuits are hot out the oven, and Four Roses single barrel in the old fashioneds! Dulce De Leche Donuts for brunch tomorrow! Let’s do this!

Big City Nights!! Downtown looking FRESH tonight! Lots going on all over the waterfront, plenty concert action, weather looks incredible, just waiting on you!
Come down and settle in to a skillet of our freshly made Jambalaya, with your choice of Wild Gulf Shrimp, our house smoked Andouille sausage or Smoked Chicken or any combination your little heart desires. Paired with a glass of crisp white wine, a match made in Cajun heaven!! Few tables available tonight along with bar seating, big brunch tomorrow, making cinnamon buns as we speak! Let’s Geaux!!

Let’s get this week started right! Our Shrimp and Grits has been a star on our menu since early on. Wild Gulf Shrimp, sautéed with our own smoked Tasso, simply stewed tomatoes, citrus and lots of alliums, over heirloom white corn grits milled for us in South Carolina! Classique! 👨🏻‍🍳💋🤌🏻 Come on down and have some with us!
We’ve also got a beautiful summer green salad with green garlic chimichurri, Russ’s roasted and grilled carrots with fresh farmers cheese, Johnny Drum as our Whiskey Of The Week, and Tropical Punch Frozen Daiquiris! Let’s do this! 📸 by amazing KC Kratt

Taste of Buffalo has so many options, but does it have Fried Softshell Crabs with crab boil hollandaise? Come on down after the festival and rest a while. Cold A/C, colder beers, frozen daiquiris, lots of whiskey, and the last of the Gulf Soft Shells and Crawfish Etouffee!
Big Brunch tomorrow, Cinnamon rolls proofing, biscuit dough is made, just looking for you! Jill’s in Charge! Let’s Geaux!!

Soft? Who you calling soft?!?! Gulf Soft Shell crabs are BACK! We landed a couple dozen jumbos today and they’ll be hitting the feature sheet tonight! They may not last long so get on it! Going with our Boudin dirty rice and crab boil hollandaise prep as it was such a hit last weekend.
We’ve got Four Roses Single Barrel as the whiskey of the week, some pretty grilled Oles carrots, Russ’s Charred Kale Salad is Back and a few Crawfish Etouffee left.
It’s the Big Guy’s Bday today so I think Mr. William Larue is gonna make the list! Let’s Geaux!!

Got a little surprise going this morning for Brunch….. and I heard E.H. Taylor Small Batch is the whiskey of the day. Old Fashioneds all around!! ☀️

Looking FINE on this beautiful summer day! Richard Young Windows has this place SPARKLING!! They have always taken care of our glass inside and out plus lights and chandeliers, the works!! Come down and see us this weekend, we’re here tonight and tomorrow brunch! Crawfish Etouffee is a big hit! We Ready to Rock! Let’s Geaux!

Just an FYI , Toutant will be closed on Thursday July 4th for the holiday. We will re-open Friday night July 5th at 5:00 pm! Reservations and the most up to date availability always available at www.toutantbuffalo.com
Have a safe and joyous Independence Day!!

We did it. The One…..

Fried Soft Shell Crab and Egg BLT with pimento cheese on our Texas Toast. Definitely a banger.

Shout out to .alano and for the brainstorm sesh. Maybe we see this one again.

86 soft shells. #86

Finally! We have just gotten in some pretty jumbo Gulf soft shell crabs! It’s been a minute since we have seen any of these beauties and we’ve only got a couple dozen.
On feature tonight and tomorrow, cornmeal crusted and fried, with a little boudin dirty rice, preserved lemon baby kale salad and a little crab boil hollandaise! Let’s Geaux!!

Maybe the last offsite crawfish boil of the season this past weekend, a great birthday gift!! . Beautiful selects, some big shrimp, andouille and some fresh sweet corn and taters, this was a real catering treat. Of course the mushrooms were my favorite. Have rig will travel!
Shrimp, lobster and clam boils still available all summer as the seasons permit, with a small season of jumbo blue crabs!
Live crawfish was a short season this year, but typically we book Mardi Gras to Memorial Day, so keep us in mind for next spring’s crawfish run. There may be a little etouffee in the plan for this week at the restaurant 😬🥰🔥🔥🦞🦞!
Let’s GEAUX!!

New Cocktail Day!! A couple chill summer concoctions to help cool y’all off! Jill and Connor beating the heat with these beauties!
First up: BeatBox, a choose your own adventure gin or vodka cocktail, with cucumber, lemon, dolin dry and a little fresh dill! This makes for a refreshing lightly vegetal libation, with a Toutant twist!!
Next: I’m Very Busy - Kentucky straight bourbon, lemon, gran classico, house made strawberry cordial, cardamaro, and a dash of bitters makes for a spiritous cooler with floral notes of the red berry and balanced savory bitterness in every sip!
Come on down! A/C is blowing cold, Ribs just came out of the smoker, biscuits going in, and frozen mango daiquiris spinning all night! Plenty room for walkins , bar is full service!

Happy Daddy Day!! It’s going down!! Big Daddy Brisket Breakfast today! Come treat big poppa to some freshly carved smoked brisket, two fried eggs, brunch taters, roasted poblano vinaigrette and fried onion rings! Let’s GEAUXX!
We’ve also got a Bourbon Peach Buckle today, smoked pork shoulder in the hash, Woodford Reserve Old Fashioneds, and the last of the Bologna sandwiches till next year! Bring the big guy and belly up to the bar! Do it!!

Ok Y’all! We BACK! Baloney sammiches went real fast last week so we made one more batch for those that couldn’t get their fill! Tonight and maybe tomorrow if they last, in house and , our OG smoked all beef bologna, sliced thick and chargrilled, on a fresh milk bun, our mustard and beer braised onions, with a few pickles to do with what you wish. Come and get it! You know Dad wants one! Woodford is the whiskey of the week for big poppa! Keep an eye out for our Father’s Day Big Daddy BBQ Breakfast on Sunday! Let’s GEAUX!! 📸🤌🏻 by

I forget how much I love these rolls. Our milk bread buns are baked fresh daily for the bologna sandwich from an overnight adaptation of a Japanese Hokkaido formula. It gives us a soft fluffy squishy roll with enough crumb and structure to withstand a big fat double stack of our thick cut bologna and is reminiscent of a childhood favorite bunny bread, but way better. It’s certainly not the easiest way, but it is definitely the best way. Come on down and get you a couple, they’ll be on all weekend, even for brunch. Add Sunny Side up anyone? Let’s GEAUX!

Throwing it WAYYYY back with Jill’s first original cocktail to make it the menu and a Kentucky derby hall of fame horse, Gun Runner! (Fun Fact: all of our original cocktail names are derby horses 🐎🐎)
This storied tipple consists of rosemary infused blanco tequila, charred pineapple shrub, a little lime and finished with amontillado sherry! Let’s GEAUX!
We’ll be rolling out a few new cocktails for the season over the next couple weeks, but this one was too good not to showcase for our anniversary weekend! How far we’ve come, Jill has had so many good ones but this one holds a special place in our hearts. 🥰🥰🥰

Big bad baloney sammiches all weekend, Blanton’s bourbon pouring from the rafters, froze’ daiquiris spinning, and more to come! Come on down and celebrate with us! 📸🫡 by

Here. We. Geaux!! Anniversary weekend features kick off TOMORROW! Blanton’s is gonna be the Whiskey of the Week, $9 Frose’ frozen daiquiris and OG Toutant Baloney sammiches all weekend with more features daily!
Come by to say hi, have a sandwich or three, a little whiskey and a high five for 9 YEARS for Toutant!

Oh yeah!!! Sunday Funday!! We’ve got a new brunch pastry today in this beautiful blackberry buttermilk buckle! Tender sourcream based coffee cake buckled around ripe blackberries, with a cinnamon and nutmeg spiced streusel topper! We’re gonna glaze it a little with a bourbon vanilla icing, served warm. Dang!
We’ve also got smoked pork shoulder in the hash, Sazerac Rye is still the whiskey of the week, Tropical Punch Frozen Daiquiris, Hot Biscuits for days, Sunday Chicken Fried Steak and Eggs, and that new new Future Ghost just tapped! Let’s Geaux!!

Here’s your reminder than these big country spare ribs just came out of the smoker and we are OPEN tonight right at 5 with hot biscuits, French Quarter Frozen Daiquiris (pina colada mind you) and lots of fried chicken! Sazerac is the Whiskey of the Week. Let’s do this! Come on down!

We’re finalizing our 9th anniversary plans for next weekend and we’re certain this one made the (Thick) cut. Keep your eye out for our plans for next weekend’s features, as we celebrate Toutant’s 9year Birthday.
Comment your favorite Toutant moment or feature below and we’ll pick a random comment tomorrow night for a $25 gift card to help us celebrate!

Treat Yourself! Nothing says Congrats to your grad like a big fat Prime Grilled Ribeye and a glass of Kentucky straight Bourbon whiskey!! Some candied yams and marshamallow meringue for a little lagniappe! Congratulations to all the graduates this weekend, a job well done! We’ve got a lot going on Downtown tonight with Sheas and the Bandits, Guest LoRo appearance and a big brunch tomorrow, cinnamon rolls stealing the show. Ribs are back on, and the last of the Oles Golden Beets might be tonight. Let’s do this Buffalo! We ready! 📸🫡 by kckratt

It was all a dream…….

Happy 9th Anniversary to the little restaurant that could. Our little piece of southern hospitality on Ellicott Street. It’s been a wild ride, and it’s far from over. Ups and downs, so many incredible people, both guests and team. The restaurant landscape has changed so much, but like these building photos show, change can be beautiful. Maybe not always at first, but with effort, hard work, and lots of help, greatness can prevail. Thank you Buffalo, for loving us back.

Stay tuned for some info on our Anniversary Weekend celebration the first week of June. We’re gonna bring back a few Toutant favorites, try on a couple new ones, and maybe have a little whiskey. 😉🫡 Meanwhile, tag a Toutant Bestie and tell us what you’d like to see us bring back for the menu features.

Let’s Geaux!!

Big City Weekend! We’ve got Mom’s covered this weekend at Toutant with a big night tonight and our Sunday brunch tomorrow, only a few seats left at each! Downtown is bumpin and there’s always seats at the Bar for a full service Toutant tour plus it’s all up close and personal with our whiskey wall 😉!
We’re looking forward to seeing all of you and help celebrate that special person in your life! Let’s Geaux!