Hot Stuff

"Visit Hot Stuff, the Turkey and the Wolf team’s twist on a Southern meat and three, on Wing Wednesday and get a glimpse of heaven. Beginning at 3 p.m., smoked wings with your choice of Alabama-style habanero pineapple white barbecue sauce or buffalo sauce go for just $1 a piece — a steal. They are on the rotating menu on other days of the week as well, but call ahead if you want to be sure." - Beth D'Addono, Clair Lorell

"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

"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

"Leave it to the Turkey and the Wolf team to take an unassuming, mid-century corner store on slab and turn it into something unlike anything else in New Orleans. On Monday, May 13, that simple brick building at 7507 Maple Street opens as Hot Stuff, Mason Hereford and Nate Barfield’s new Southern-style meat and three restaurant." - Clair Lorell

"Hot Stuff is a modern meat and three restaurant opening later this month. Spearheaded by Alabama native Nate Barfield, the restaurant features a daily rotation of main dishes and sides with distinctive Turkey and the Wolf twists, including a playful DIY mixed drink at the soda fountain. The venue, which occupies the former Favori Deli space, has a 30-seat dining room and a small covered patio." - Clair Lorell