"The Southern meat and three gets a Turkey and the Wolf twist at Hot Stuff, Mason Hereford and team’s new Uptown lunch restaurant. The steam table centerpiece and cafeteria-style service are traditional, if not the funky, eclectic setting and updated recipes: There’s a hamburger steak au poivre drenched in a creamy black peppercorn sauce, marinated cucumbers in chili crisp, vegan black-eyed peas, miso green beans, and pickle cheese (like pimento cheese, but made with pickles). Mains change daily, and might also include smoked pork ribs, fried chicken, pot roast, red beans and rice, fried catfish, and more. Don’t miss the glazed Mountain Dew cakes zested with lemon and lime — they sell out early." - Clair Lorell
Katherine Kimball/Eater NOLA
