Turkey and the Wolf, the New Orleans sandwich shop known for its imaginative takes on Southern fare, is adding a Louisiana seafood staple to its repertoire.
Starting Saturday and continuing every Saturday through March, the restaurant will boil and serve crawfish at the Batture — Uptown’s newest entertainment district along the banks of the Mississippi River.
Mason Hereford, the restaurant’s chef and owner, said it is the first time Turkey and the Wolf has offered crawfish, aside from boils hosted for friends and staff. The boil will be led by chef Nathan Barfield, who co-owns Hot Stuff with Hereford. Crawfish will cost $12 per pound this weekend, with prices varying in the following weeks…