About Us

Toulouse as a dining, lounge and experiential possibility was inspired and built around notions larger and more expansive than any particular theme or region: unique and lusty cuisine that requires discipline and skill to prepare; texturally rich and intricate décor that can only have been designed and created by individuals who approach their craft with focus and commitment; and the general desire to deliver the various possibilities of dining, drinking and adult escapism to others in a way that is positive safe, friendly, values-driven… and which leaves everyone better off for having had the experience.

Toulouse is of course also centered around the cuisine, décor and imagery of the French Quarter of New Orleans. But our choice of this genre in particular is as much about what it allows…as it leaves open. In reality, we hardly feel confined or limited to any particular culinary style or region.

Found within our menu will always be several classic French and Parisian preparations; the cuisine of the Italian, Spanish and French countryside and coastal Mediterranean; a full blown American-style Prime steakhouse menu at accessible and neighborhood prices; traditional Northwest seafood; our extensive housemade charcuterie offerings; classical American take-offs, as well numerous menu choices that are simply unique to us or which are in keeping with the particular season we happen to be in at the time, which right now happens to be winter.

And the winter is a particularly good time to be in the business of preparing food and cooking things, you know…

The Size and Diversity of Our Menu

Our menu is intentionally expansive and diverse. One of the most frequent comments we hear from our patrons is that it can be hard to simply get through the whole thing and take it all in. And also that our menu can be ‘intimidating’.

Our intention and preference is to offer a menu that is compelling, accessible and understandable to anyone who enjoys dining and cuisine. We are aware that the breadth and nature of our menu may make that outcome a bit elusive sometimes.

But as a general assumption and starting point: we think it’s simply far more interesting (and fun) to serve a menu that covers a lot of culinary territory; allows for sharing both menu items and experiences; and naturally invites conversation both with our serving staff and within your dining party.

And we also just have so many committed and capable individuals in our kitchen who take their art seriously. Our version of things keeps these singular individuals focused and occupied in ways that keeps their positive qualities put to good use for everyone who may choose to be involved.