With a multitude of restaurants popping up in New Orleans this summer, the challenge to stand out in a city saturated with endless dining choices is ever growing. Mason Hereford and his partner, Lauren Holton, have cracked the code with their new Lower Garden District sandwich shop, Turkey and the Wolf, which opened in August 2016.
Hereford, who was previously the chef de cuisine at the highly touted restaurant, Coquette, spent a year working in different kitchens across the country and gathering inspiration for the sandwich shop he planned to open with Holton upon his return to New Orleans. Holton, who was most recently employed by High Hat Café, oversees the short, yet, intriguing, cocktail menu. The duo’s goal was to create a playful atmosphere while filling a void in the city’s dining options. Everyone knows that New Orleans has many po-boy shops, but creative, elevated sandwich shops are few and far between.
On Turkey and the Wolf’s menu, you will find inventive sandwiches like the sweet potato sandwich made with sweet potato waffle fries, scallion cream cheese, raw honey, jalapeno, and bread and butter pickles; or the chicken fried steak sandwich filled with Louisiana wagyu, pepper jelly, coleslaw, dill pickles, and bird sauce. While sandwiches comprise the bulk of the menu, there is also a selection of non-sandwich items offered, which include fried chicken skins with deviled eggs, and tacos made with hog’s headcheese. Soft-serve ice creamed with an assortment of topping options can also be ordered for dessert.
Be sure to check out Turkey and the Wolf Wednesday through Monday, 11:00 a.m. until 9:00 p.m. or Saturday and Sunday from 11:00 a.m. until 5:00 p.m. The restaurant is closed on Tuesdays.