"Chef Nate Barfield grew up in rural Alabama, where meat and threes flourish and thrive. After helping put Turkey and the Wolf on the map with restaurateur Mason Hereford, Barfield stepped up as partner in Hot Stuff, his vision for what a plate lunch should be: food like hamburger steak with a rich au poivre sauce, hot sauce and buttermilk-brined fried chicken, and gooey cavatappi pasta mac and cheese. Desserts are good too, including Mountain Dew cakes and banana pudding that tastes like Foster is its middle name." - Beth D'Addono
Kat Kimball/Eater NOLA
