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Hot Stuff, Turkey and the Wolf's New Southern-Style Meat and Three, Opens in New Orleans

Hot Stuff, Turkey and the Wolf's New Southern-Style Meat and Three, Opens in New Orleans
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Week of August 28: Birthday, Breakfast and a Roper Romp

Molly’s Rise and Shine recently posted these amazing breakfast sammies and that has us wanted to run, not walk, on down. Oh, and BTW, if you want to learn

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Now the Best Sandwich Shops in America Are Going Fine Dining

Why restaurateurs who opened critically acclaimed sandwich shops like Wax Paper in Los Angeles and Turkey and the Wolf in New Orleans have opened fancier, fine dining restaurants.

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Turkey and the Wolf team launches '80s themed dinner spot on Magazine

Mason Hereford, the creative force behind breakfast hub Molly’s Rise and Shine and sandwich mecca Turkey and the Wolf, is launching his first restaurant with a dinner menu. Hungry Eyes, an ’80s-themed dinner restaurant, opens Monday (April 10) in the Magazine Street spot that used to be home to Red Gravy. That restaurant closed last […]

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Two Uptown chefs advance to the James Beard finals

The coveted James Beard Awards finalists were announced last week, including “Best Chef in the South Region” and “Emerging Chef.” Two of the finalists in that number are in Uptowns restaurants. And both are relatively new on the local food scene. Chef Ana Castro of Lengua Madre was honored in the “Best Chef in the […]

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Uptown restaurants are well-represented among James Beard semifinalists

Of the 12 New Orleans restaurants honored this year on the list of the 2023 James Beard Award semifinalists, half are in Uptown neighborhoods. Honorees range from an iconic grand dame, Commander’s Palace, to a newly opened Senegalese restaurant, Dakar NOLA.  The James Beard Awards, established in 1990, considered the Oscars of the food world, […]

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Mason Hereford

Whether you’re cooking a new recipe or sharing a meal with your family, food should be fun. And fun is the vibe that local chef Mason Hereford wants to bring

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ALLEZ CUISINE!

Chef Michael Stoltzfus introduced me to Mason Hereford when the latter was the sous chef at Coquette. Not every chef is as interested in making sure that food

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