Turkey and the Wolf
(739 Jackson Ave., (504) 218-7428), a new Irish Channel sandwich and cocktail spot, is now open.
The casual restaurant is the project of Mason Hereford vand his partner Lauren Holton. It’s the first restaurant for the couple. Hereford, who is overseeing the kitchen, was the longtime chef de cuisine at Coquette, and Holton, who most recently worked at High Hat Café, is overseeing front of the house operations and the cocktail program.
The kitchen sources locally when possible and most items are made in-house but the menu also stresses that they’re “proud to serve the best of what we don’t make, like American cheese and M&M’s."
Sandwiches include a hogshead cheese on white bread with chicken liver mustard, pickled carrots, cucumber, jalapeños and miso mayonnaise. Fried bologna from Piece of Meat Butcher is coupled with hot English mustard, potato chips, lettuce, mayonnaise and American cheese on white bread. A creamy cheddar medley is mixed with walnuts, celery, apples, arugula and red onions on raisin bread.
A small section of the menu includes “not sandwiches,” which features fried chicken skins with deviled eggs and hot sauce, a cabbage salad with roasted chili vinaigrette, lime, sunflower seeds, fried garlic and pig ear cracklin, and a sweet potato and smoked fried chicken salad, among others.
Cocktails include The Last Word, a gin-based drink made with maraschino liqueur, chartreuse and lime, and the whimsically-named The Best Part of Waking, made with rye, dark rum, a coffee syrup and Angostura bitters.
Turkey and the Wolf is open from Wednesday though Monday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 5 p.m. For more information, visit the restaurant's website here