The story
Turkey and the Wolf is a counter-service joint on Jackson Avenue in New Orleans, serving what the team simply calls "the sandwich aesthetic." There are no reservations—just walk in, order at the counter, and find a seat. The vibe is casual, the hours are straightforward (Wednesday through Monday, 11am to 4pm), and the motto is "get high and stop on by."
Chef Mason Hereford opened the spot and quickly made an impression. In 2017, Bon Appétit named Turkey and the Wolf America's Best New Restaurant. The following year, The New York Times described it as "New Orleans Restaurant Offers Creativity Between Bread Slices." The recognition kept coming: the James Beard Foundation named Hereford a semifinalist for Best New Restaurant in 2017, and later for Outstanding Restaurateur in both 2024 and 2025. Esquire even listed it among the 40 Most Important Restaurants of the Decade in 2019.
In 2025, the Michelin Guide awarded Turkey and the Wolf a Bib Gourmand, its designation for good quality, good value cooking. The award fits: the food here is bold, unfussy, and rooted in the American deli tradition, but with a distinctly New Orleans energy. Think creative combinations that feel both familiar and unexpected.
Hereford's approach draws from roadside country stores and gas station sandwiches he encountered in Virginia—soulful, practical, and packed with flavor. That sensibility carries through every item on the menu, from the iconic fried bologna sandwich to the collard green melt. There's no pretense, just well-made food served with a smile.
The restaurant also sells merch—hats, T‑shirts, and a signed cookbook that became a New York Times bestseller—and offers catering for those who want a taste of the Turkey and the Wolf experience at their own gathering. Whether you're a first-time visitor or a regular, the message is clear: come as you are, order a sandwich, and enjoy.
Recognition
Ambience
Details
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