In this episode of Chef's Night Out, we head back down to the Big Easy with Isaac Toups of Toups' Meatery, who shows us some of his old haunts.After finishing a few bottles of rosé at Toups' Meatery, Isaac and his crew head to Emeril's Delmonico, where Isaac began as a fry cook over a decade ago. We meet his old kitchen cohorts, who bring out favorites such as wild boar meatballs, crabmeat remick, and cream cheese boudin balls. This is where old-school New Orleans cooking is done right.The crew relives their earlier days by walking down Saint Charles to Avenue Pub, their former post-work hangout. After a round of burgers, "dump truck fries," currywurst, and many orders of booze, the crew partakes in a few more treats before piling in the van and heading back to Toups' Meatery, where Isaac serves up bone-in pork chop sandwiches—but not before a quick wrestling match.Season 6 Episode 27 of Chef's Night Out. Watch more