Turkey and the Wolf

Turkey and the Wolf is a counter-service sandwich shop in New Orleans that celebrates inventive, unorthodox takes on classic American deli sandwiches. It operates as a casual, counter-focused destination that pairs eccentric food with strong branding and community visibility rather than formal table service. The site highlights a lively gallery and merch, and the restaurant earned national recognition, including Bon Appétit’s America’s Best New Restaurant and a Bib Gourmand in the 2025 MICHELIN Guide. The space is a retro, diner-style counter with doodles on the wall and an 'ORDER HERE' sign. Brightly lit picnic- and diner-style tabletops create a lively, informal setting. The kitchen focuses on American deli-style sandwiches with creative, contemporary twists. The menu centers on a "sandwich aesthetic" of toasted, stacked constructions, playful ingredient combinations and nostalgic roadside inspirations. Founder and chef Mason Hereford is a James Beard Award semifinalist who has appeared on Iron Chef coverage and been widely profiled in national outlets. Standouts include a bologna sandwich, a collard-green melt, a soft-shell crab sandwich, a tomato sandwich, deviled eggs and toasted, stacked signature sandwiches.