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

"Stepping into the simple brick building at 7507 Maple Street, the team transforms a mid-century corner store into a Southern-style meat-and-three that feels like a south Louisiana fishing camp with Turkey and the Wolf’s maximalist, nostalgia-packed touches. The cafeteria-style service has diners grab a tray and pick a main (one meat in the core price), a roll brushed with herby sage brown butter or continuously baked cornbread, and as many sides as they want; the base plate (one meat, cornbread or roll, and two sides) is about $15 and runs roughly $20 after tax and service. Nate Barfield—whose Alabama roots inform much of the cooking—and Mason Hereford built a menu of perfected classics and small twists: hamburger steak au poivre over mashed potatoes; marinated cucumbers in a chili crisp dressing; stewed okra and tomatoes cooked down “super far”; creamy mac and cheese; vegan black-eyed peas; miso green beans; collards with ham hock; and a playful pickle cheese served with saltines. Mains rotate (eventually with set weekday menus—Monday will be red beans and rice), and other offerings include smoked pork ribs, buttermilk and hot sauce–marinated fried chicken, smoked chicken wings with pineapple-habanero white barbecue sauce, and fried pork chops; desserts range from individual Mountain Dew/7-Up–style cakes glazed and zested with lemon and lime to classic banana pudding with Nilla Wafers. The tin-roofed back patio is layered with vintage signage and funky decor, countertops and tables are embedded with nostalgic knick-knacks and toys, and diners can even buy spirit pours at payment to mix at the soda fountain. Hot Stuff is largely Barfield’s vision and opens with daily hours 11 a.m.–9 p.m. (Sundays 11 a.m.–4 p.m.; closed Tuesdays)." - Clair Lorell