Published on December 6, 2019 by
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In a city famous for its po’boy spots and gumbo joints, there’s one chef who has ripped up the New Orleans cookbook and stuck it back together with a slice of whit and a heavy dollop of whimsy. Founder, owner and all-round cool cook Mason Hereford opened Turkey and the Wolf as a casual sandwich shop in 2016. His menu is littered with eccentric dishes like Double Decker Boom Town Freedom Tostada and features elevated ingredients such as tarragon buttermilk and whipped feta.

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New Orleans chef Mason Hereford rewrites the rules on sandwich-making | NOWNESS

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