"In New Orleans I experience how Turkey and the Wolf rewired expectations for artisanal sandwiches: a kitschy, scrappy red-brick spot where whimsical, semi-unorthodox plates like dilly heirloom tomato sandwiches and fried bologna stuffed with thin potato crisps on decorative plates turned playful, weird sandwiches into a cultural moment and encouraged chefs to bring fine-dining sensibilities into down-to-earth sandwich making." - Kayleigh Ruller