While I was in New Orleans last week, I stopped in at what Bon Appétit has called the most absurdly delicious sandwich place on the planet and named America’s Best New Restaurant a couple years ago, Turkey and the Wolf. This is my second time having sandwiches, though my third time eating food from Turkey and The Wolf. I enjoy how they offer quirky elevated twisted takes on nostalgic classic sandwiches that take it to the next level in a fun kitschy atmosphere. Here’s a look at my visit to Turkey and the Wolf so you can get an idea of what you might experience.
There is a little bit of parking just on the outside of the restaurant, as well as street parking. This is casual, walk in only counter service lunch spot – no reservations, and open.
Before you sit down, get in the relatively fast moving line and grab one of the paper menus right when you enter for a more detailed description of the sandwiches on the board, as well as your drink and dessert options. You will first need to order at the counter, and you will be given a table “number” in the form of some sort of toy on a stick. I was given the parrot the first time and then when I went back to order dessert the lion cub, though I was also coveting another stand I saw with a dinosaur.
They will then find you to bring your food and drink, whether you eat inside or outside. If you can’t finish your food they have a station to the right of the bar that has water, utensils and napkins, as well as paper carry-out boxes to take your food home. There’s also a bunch of hot sauces though trust me, you will not need them – your sandwiches are perfectly dressed the way they are.
They only have a handful of sandwiches on the menu, but be assured these sandwiches are huge – after all this is the town of po boys and muffaletas. You can easily cut each sandwich into four pieces (they come already conveniently cut in half) to share to try all of them if you would like.
This Collard Green Melt is the best way you’ll find a vegetarian twist of Reubens with slow-cooked collards, swiss cheese, pickled cherry pepper dressing, cole slaw, on rye bread.
There’s 3 slices of bread in there because one is a soaker slice for the pot likker dripping off the collard greens (aka all the juices at the bottom of the braised greens).
