Latest news with #BonAppetit
South China Morning Post
6 days ago
- Business
- South China Morning Post
Is TikTok chef Meredith Hayden Gen Z's Martha Stewart? The Wishbone Kitchen influencer has hosted dinner parties with Joe Jonas and Hasan Minhaj – but why was she upset with Bon Appétit?
Meredith Hayden, a chef and social media influencer, amassed millions of followers on TikTok by sharing videos of herself preparing meals for a wealthy family in the Hamptons. She's since become so popular that she's a regular at hosting dinner parties for celebrities like Joe Jonas and Hasan Minhaj. She also made headlines earlier this year when she accused popular food magazine Bon Appétit of ripping her off. The publication announced a new series called 'Dinner with Friends' – the name Hayden first used for her own series. So what else do we know about the influencer who's been dubbed the Gen Z Martha Stewart Her love of cooking was inspired by her mum Wishbone Kitchen's Meredith Hayden last autumn. Photo: @wishbonekitchen/Instagram Advertisement In an interview in People in 2022, Hayden told the outlet that her love of cooking, as well as her social media username @wishbonekitchen, was inspired by her mum. 'The inspiration behind me getting into cooking has always been my mum. She was a fabulous cook growing up. And once a week, she would make us a roast chicken for dinner, and she would always save the wishbone when she would carve the chicken,' Hayden said. 'After dinner, we would do the thing where you pull the wishbone in half, and whoever gets the bigger half gets to make a wish. I just have really fond memories of being in the kitchen with my mum.' She worked at Condé Nast Meredith Hayden previously worked at Condé Nast, and had hopes of becoming a recipe developer at Bon Appétit. Photo: @wishbonekitchen/Instagram Before 29-year-old Hayden became a professional home chef, she worked in marketing at Condé Nast – but her passion was always cooking. Hayden would take culinary evening courses at the Institute of Culinary Education, hoping to eventually become a recipe developer at Bon Appétit. In 2020, she landed her first gig as a personal cook for designer Joseph Altuzarra and his husband Seth Weissman, per the New York Post. This is also when Hayden began her Instagram account @WishboneKitchen. Condé Nast is the parent company of Bon Appétit, so it seemed ironic that Hayden had tried to transfer to a job at the foodie magazine before she says it ripped off her idea. 'You rejected me to work there for two years,' she said when calling out the publication for the 'Dinner with Friends' controversy. Finding TikTok fame
Yahoo
22-05-2025
- Entertainment
- Yahoo
This week on "Sunday Morning" (May 25)
The Emmy Award-winning "CBS News Sunday Morning" is broadcast on CBS Sundays beginning at 9:00 a.m. ET. "Sunday Morning" also streams on the CBS News app beginning at 11:00 a.m. ET. (Download it here.) Hosted by Jane Pauley COVER STORY: Memorial DayElaine Quijano reports. ALMANAC: May 25"Sunday Morning" looks back at historical events on this date. ARTS: Food as art that's good enough to eatIn the latest issue of Bon Appétit, the venerable food and entertaining magazine is trying something new: recipes designed to imitate notable works of art. "Sunday Morning" host Jane Pauley samples a menu inspired by the works of such artists as Helen Frankenthaler, Judy Chicago, and Wayne Thiebaud. For more info: Bon Appétit WORLD: BBC journalist in RussiaElizabeth Palmer reports. For more info: Steve Rosenberg on Youtube BOOKS: Anne Tyler on a writer's "selfish motive" to explore other livesAnne Tyler's bestselling novels – tales of lives shattered and mended by love – have broken the hearts of countless readers. In her latest, "Three Days in June," Tyler details a weekend in the life of a divorced school administrator, bookended by the loss of her job and her daughter's wedding. "Sunday Morning" national correspondent Robert Costa talks with the Pulitzer Prize-winning writer about finding inspiration in the lives of "humdrum" characters, and what it means to her to create "an extremely believable lie." For more info: "Three Days in June" by Anne Tyler (Random House), in Hardcover, Large Print Trade paperback, eBook and Audio formats, available via Amazon, Barnes & Noble and (Official site) THE BOOK REPORT: Ron Charles on new summer readsThe Washington Post book reviewer offers highlights from the season's fiction and non-fiction releases. For more info: Ron Charles, The Washington PostSubscribe to the free Washington Post Book World NewsletterRon Charles' Totally Hip Video Book (for ordering from independent booksellers) PASSAGE: In memoriam"Sunday Morning" remembers some of the notable figures who left us this week. ARTS: The trailblazing cartoon art of Barbara ShermundArtist Barbara Shermund (1899- 1978) was one of the first women cartoonists for The New Yorker and other major magazines, from the 1920s into the '60s. But she died with barely a trace – and her reputation lay dormant, until a distant relative and a cartoon historian teamed up to connect the dots of Shermund's life and work. Correspondent Faith Salie talks with investigator Amanda Gormley and curator Caitlin McGurk (author of "Tell Me a Story Where the Bad Girl Wins: The Life and Art of Barbara Shermund") about resurrecting a trailblazing humorist and her scintillating takes on sex, marriage and society. For more info: Exhibition: "Tell Me a Story Where the Bad Girl Wins: The Life and Art of Barbara Shermund," at the Brandywine Museum of Art, Chadds Ford, Pa. (through June 1)"Tell Me a Story Where the Bad Girl Wins: The Life and Art of Barbara Shermund" by Caitlin McGurk (Fantagraphics), in Hardcover and eBook formats, available via Amazon, Barnes & Noble and Ireland Cartoon Library and Museum at the Ohio State University PREVIEW: Summer arts HARTMAN: TBD MUSIC: Music producer David Foster on "Boop!," Barbra, and balladsFor the past fifty years, David Foster produced some of music's most iconic artists, and won 16 Grammy Awards along the way. But the hit-maker's latest project is the Tony-nominated "Boop! The Musical," for which Foster wrote about fifty songs. He talks with correspondent Tracy Smith about discovering such unique talents as Celine Dion and Michael Bublé; working with such demanding artists as Barbra Streisand and the rock group Chicago; and what he really thinks about legacy. You can stream selections from the Broadway cast recording of "Boop! The Musical" by clicking on the embed below (Free Spotify registration required to hear the tracks in full): For more info: "Boop! The Musical" at the Broadhurst Theatre, New York City | Ticket PREVIEW: Summer music PREVIEW: Summer movies BUSINESS: Delta Air Lines' 100th year takes flightIn 1925, what would become Delta Air Lines started as the world's first aerial crop-dusting operation in the Mississippi Delta region. Nearly a century after its first passenger flight, the airline has survived mergers, recessions and bankruptcy, growing from a single passenger route to an international carrier with more than 5,000 flights a day. Correspondent Kris Van Cleave talks with Delta's CEO Ed Bastian about the airline's future amid worries about the economy and aviation safety; visits the Delta Flight Museum in Atlanta; and attends a "garage sale" where the airline's fans can buy pieces of aviation history. For more info: Delta Air LinesDelta Flight Museum, AtlantaDelta Flight Museum Surplus SalesHenry Harteveldt, Atmosphere Research Group COMMENTARY: Health expert calls Trump's medical research cuts "reckless destruction"Dr. Timothy Johnson, longtime network TV medical reporter and founding editor of the Harvard Medical School Health Letter, says that by cutting more than $1.8 billion in grants from the National Institutes of Health, the Trump administration risks destroying U.S. medical research infrastructure and prompting a "brain drain" of scientists to other countries. NATURE: TBD WEB EXCLUSIVES: WEB EXTRA: "Survivor" winner Kyle Fraser's pre-game interview (YouTube Video)Prior to the start of Season 48 of "Survivor," correspondent Jonathan Vigliotti spoke with contestant Kyle Fraser, an attorney from Brooklyn, about his road to Fiji; his strategy going into the popular reality TV competition; and how he presented himself to his fellow players. [In the end, Fraser was voted the million-dollar-winner of "Survivor."] MOVIES: The history of the blockbuster movie (YouTube Video) It's been assumed that the Hollywood summer blockbuster was born with the 1975 release of Steven Spielberg's "Jaws," followed two years later by "Star Wars." But the film industry's desire for box office blockbusters existed long before a shark prowled the waters off Amity. Turner Classic Movies host Ben Mankiewicz talks with actor Stephen Lang (star of the "Avatar" films), critic Dana Stevens, and Charles Acland, author of "American Blockbuster," about the origin of blockbuster movies – both big-budget spectacles of Biblical proportions, and low-budget films with heart that won a huge audience. FROM 2020: Now showing - The return of the drive-in (YouTube Video)Nancy Giles looks into the resurgence of drive-in movie theatres, and their offshoots – projections in parking lots, and screenings on the water. The Emmy Award-winning "CBS News Sunday Morning" is broadcast on CBS Sundays beginning at 9:00 a.m. ET. Executive producer is Rand Morrison. DVR Alert! Find out when "Sunday Morning" airs in your city "Sunday Morning" also streams on the CBS News app beginning at 11:00 a.m. ET. (Download it here.) Full episodes of "Sunday Morning" are now available to watch on demand on and Paramount+, including via Apple TV, Android TV, Roku, Chromecast, Amazon FireTV/FireTV stick and Xbox. Follow us on Twitter/X; Facebook; Instagram; YouTube; TikTok; Bluesky; and at You can also download the free "Sunday Morning" audio podcast at iTunes and at Now you'll never miss the trumpet! Trump confronts South African president during White House meeting, repeats genocide claims Trump takes questions during meeting with South African president Rubio, Jayapal have fiery exchange about Afrikaner refugee's antisemitic tweet, student visas
Eater
16-05-2025
- Business
- Eater
Following a Devastating Hurricane, Neng Jr.'s and Asheville Restaurants Rebuild
Since opening in Asheville, North Carolina, in 2022, Neng Jr.'s has experienced an upward trajectory that would be the envy of any restaurant. Led by business and life partners Silver and Cherry Iocovozzi, the Filipinx restaurant has garnered many accolades: It was a 2023 James Beard finalist for Best New Restaurant, one of Bon Appetit 's 2023 Best New Restaurants, and in 2024, was named a USA Today Restaurant of the Year. This run of good fortune abruptly came to a halt on September 27, 2024, when Hurricane Helene hit North Carolina and devastated western Appalachia. The popularity of Neng Jr.'s could not prepare its owners and staff for the economic devastation and precarity that Hurricane Helene wrought, and months later, with Neng Jr.'s on the cusp of reopening, the Iocovozzis' story is one that many restaurateurs across the state have lived — full of challenges that more chefs, with the rising threat of climate change, may also soon face. Neng Jr.'s was shuttered from September 28 to December 11, a period of over 10 weeks without a single penny coming in. 'Even with the success of our restaurant, we don't have a backbone of investment. We really relied on each week and each day of service to make sure we're at least breaking even,' Silver Iocovozzi says. There was no large balance in their checking account to make sure they could weather a few weeks of not being able to operate. While the restaurant itself was not physically damaged by the storm, the team didn't have the resources to weather several weeks of not being operational. The lack of power obliterated thousands of dollars in perishable food and supplies at the restaurant, and the Iocovozzis assess the loss of revenue from the closure as approximately $80,000. Neng Jr.'s is just one of the 250 independently owned restaurants in the Asheville area that has endured this economic downturn. The local restaurant industry employs around 22,000 people, and tourism contributes approximately $2.9 billion to the local economy. The hurricane hit during the fall and the winter shopping season, particularly busy — and profitable — times of year for local businesses. Visitor spending declined by 70 percent in the fourth quarter of 2024, and in October, unemployment spiked to 9 percent, up from 2.5 percent the previous month. As of January 2025, at an unemployment rate of 6.1 percent, Asheville has the highest unemployment rate of any metropolitan area in the state. Restaurants and other small businesses face a contradiction: the need to reopen, but there's a structural inability to do so. 'We need to help our economy, which is honestly devastated, and I think we're going to have to rely on tourism in a big way. But I don't think we're quite ready for it,' Silver says. This financial precarity has only been exacerbated by a lack of federal and local government assistance. 'There's no rent moratoriums coming down from the state level. There's not any assistance or relief from those financial burdens that we have not just as business owners, but as people that have to pay our bills,' Silver adds. The duo has obtained $750 in FEMA money, the extent of the aid they've received. 'We haven't heard anything back about the grants or loans that we would apply for.' In the face of governmental inaction and lack of communication, the restaurant industry has done what it does best: support its own. When the hurricane first hit, the Iocovozzis worked with Ashleigh Shanti of Good Hot Fish to provide meals to those in need. In an attempt to recoup some of their lost revenue, the Iocovozzis headed to New York to collaborate with fellow chefs to host pop-ups at Brooklyn spots like Leo, Honey's, and Ops Pizza. 'We're really grateful for the platform that people are giving us in order to trudge forward and continue on,' Silver explains. With the return of potable water, the Iocovozzis reopened Neng Jr.'s on December 11, an accomplishment that brought with it mixed emotions. The ethics and optics of reopening can weigh heavily on their minds. 'I do have concerns if it even feels right to have this fine dining or special experience restaurant at this price point when there's still so much suffering,' Silver wonders. They also worry about the emotional labor that may be asked of their staff, most of whom returned when the restaurant reopened. 'I think folks are going to ask about the hurricane a lot, especially if they don't live in Asheville, and that's going to be hard to answer over and over again. It's very difficult for us,' Silver explains. No server who has lost a loved one needs to relive that trauma every time they step out into the dining room. In the face of these concerns, the Iocovozzis focus on the fact that restaurants can be sources of joy for their community, and strive to bring that joy to patrons. 'We all need a place of gathering to enjoy and to relax and to be served and eat good food and feel comforted,' Silver says. In the face of governmental inaction and lack of communication, the restaurant industry has done what it does best: support its own. The drastic climate disasters of 2024 indicate precarious times ahead for businesses along America's eastern coast. While warmer ocean temperatures due to climate change have not increased the number of storms each year, scientists maintain that this has increased the likelihood of severe, devastating storms. 'Expect the unexpected. Anything that we think could happen could change,' Silver says. Just as the COVID-19 pandemic revolutionized the restaurant industry, climate change and natural disasters like hurricanes have the potential to upend entire cities' food and drink scenes, meaning that chefs like the Iocovozzis are now considering prices, menu changes, staff safety, and operating expenses. The road to recovery for the Asheville restaurant industry is still rocky. According to Meghan Rogers, executive director of the Asheville Independent Restaurant Association (AIR), in 2025, many restaurants are still operating on limited hours and with scaled-back menus. Restaurants are reopening in the typically slowest time of year, without the significant income they would've made during the busy fall and holiday seasons. 'Our local neighbors have been amazing at coming out and supporting their favorite restaurants, but they can't sustain everyone. We built this food culture and this level of restaurants because we had such a high level of visitors,' Rogers says. Popular restaurant Eldr announced its permanent closure on January 9, stating on Instagram that 'the headwinds from Hurricane Helene and the long delay in reopening was too much for the business to bear.' AIR lost around 15 of its 150 members due to closures. For the Iocovozzis, reopening has been a decidedly mixed bag. 'Business is good, we could be doing better, of course. This is the slowest winter I've encountered in Asheville in many years, but most nights we are fully booked,' Silver said in February. 'We are hanging in there the best we can. I think there was a lot of hope, but with the loss of Brian Canipelli [chef-owner of local restaurant Cucina 24 and Contrada], I feel like it's safe to say we are at a standstill with all of the loss we've endured.' Canipelli was a leading figure in the Asheville restaurant industry for decades, and his sudden passing weighs heavily on the local community. The Iocovozzis worry that Asheville will be left behind, as national attention, understandably, turns toward other crises. 'I know I'm wanting to see people come out more, I'd love to see people register what's happened here as magnificent in damage as the fires in Palisades and Altadena. It's hard to describe what the region has experienced.' The Iocovozzis are deeply devoted to the area, and encourage travelers to come back. 'Make a plan to visit in the spring,' Silver implores. 'Really try to uplift these small businesses, because Asheville is really a place that's filled with small businesses that make the town.' The freshest news from the food world every day
Forbes
28-03-2025
- Entertainment
- Forbes
Chef Jeremiah Langhorne On Being A Champion Of The Chesapeake
Chef Jeremiah Langhorne at the restaurant's garden in the Shaw neighborhood of Washington, D.C. This is where the creek empties, where the speck spook in the eelgrass. I'm no fisherman and everybody knows it. Heavy line, light lure — how much of my life does that sum up? Shuffle and shoal in the purblind glare. We haul in rocks and reds — or they do, mostly. The air's thick with salt and funk. Hot, I say. The captain's grave eyes . . . It's five years now. I'm still out there, a seagull, hovering angel watching them reeling me in. (From 'Angelus: Chesapeake Bay' by Ron Smith, former Poet Laureate of Virginia) Anyone who has dined at The Dabney, Chef Jeremiah Langhorne's award-winning restaurant in Washington, D.C., knows that attention to detail in food, service, and ambiance is an understatement when experiencing a meal there. From the 19th century brick row home that houses the restaurant, to the rustic decor, crackling fire in the middle of the open kitchen, and the menu which includes an illustrated postcard of D.C. in the 1800s, Langhorne and his team are hyper-intentional about the whole experience they offer guests. It is as if the past, present, and future are one. That guest experience, incorporating regional history from the inside out and on every plate, has taken years to cultivate and perfect, and as Langhorne will tell you himself, 'This is a lifelong pursuit and goal.' No matter how much training he has had in fine dining from all over the world, Langhorne continues to listen to the voice in his ear about shining a light on his own backyard. The Mid-Atlantic is his playing field, his inspiration for creativity, and motherland for his culinary activism. In his very mission to feed people, he has become a champion of the Chesapeake, its traumatic past and its hopeful future. From adding heat and warmth to depth of flavor and a link to history, open fire is at the core of ... More cooking at The Dabney. Opened in 2015, awarded Best New Restaurant (Bon Appetit) in 2016, a Michelin star in 2017, Best Chef (James Beard) in 2018, and local Mid-Atlantic publications along the way, The Dabney celebrates ten years this year, and can add another notch as it is currently a James Beard semi-finalist again, this time for an Outstanding Restaurant award (final selections are held in June). Like many chefs, however, Langhorne isn't kept awake at night by awards--albeit he appreciates the attention and doesn't discount its purpose--what keeps him up instead, is his mission at hand: to make delicious food, underscored by excellence, in a locale he reveres and hopes remains healthy and prosperous. With him on a boat in the middle of the Chesapeake last summer, Langhorne shared his philosophy about the area, what drives him and his team, and how he encourages other chefs to find ways to support the bay and its surrounding resources. And yet, figuring out how to do all of that without abusing it is a regular concern. Along with longtime colleague Phil Valliant, who now runs Valliant Oysters, and Captain Zack Hoisington, they set out to source dinner for the next day. Did You Know? Along the Chesapeake last summer, Chef Langhorne shared his insight and passion for the region. "The ... More Chesapeake Bay is an amazing body of water that, if protected, can provide us with incredible benefits. I think it's something special and worth protecting." When asked about that rumble inside, the desire to return home, he said, 'I knew that there was a lot of history here. I knew that there was a lot of depth, but there was no one on the surface talking about it or championing it as a chef. And so for me, it became really important to start to focus on what the Mid-Atlantic region was, as a cuisine, as a region; what were the ingredients and who were the people that made it so special.' Like many cultures, the regional cuisine and recipes and the ingredients found therein, become 'known and accepted as a wonderful expression, sometimes the best expression of a certain ingredient or a certain item,' Langhorne noted. 'In the same way that Brittany is known for incredible shellfish and lobsters in France, or you can go to certain prefectures in Japan for the best rice or the the best mushrooms.' With this in mind, Langhorne set out to study the region and local ingredients, and all the variables--like climate and soil-- that may affect them. 'I wanted to know what really was the best that the Mid-Atlantic had to offer, and what was the best the Chesapeake Bay Area had to offer,' he said. 'Obviously, I'm not going to accomplish that in five, ten, or even 25 years, but it's something that I felt was important to provide an identity for us.' Langhorne explains some of what he learned. That before the Industrial Revolution, the U.S. was on its way to creating an identity for regional food rivaling that of other rich, global cuisines. However, with advancements in machinery and shipping, for example, the world expanded. "We no longer needed to focus on what was growing outside our door," he said. Always foraging, Langhorne and Valliant found some edible greens on a break from the boat near Cape ... More Charles. Because we could soon preserve things, ship things, microwave things, and freeze things, that became the beginning of the end, of sorts, to what was a burgeoning identity for regional cooking in the U.S. Amidst his cooking career, Langhorne had a stint with Noma in Copenhagen--where utilizing what grows outside your door remains the mission despite its recent shift from restaurant dining to educational forum--an experience that inspired Langhorne to return to the U.S. with a narrowed focus. 'Then, when I spent time in Charleston, South Carolina, working with Sean Brock on reviving low country cuisine, I thought more and more about reviving the cuisine of my homeland and where I came from. And that's what we've been doing, and that's what will continue to do and work on forever.' Amidst Langhorne's deep dive into the area's history, he landed on The Oyster Wars [by David Faulkner] that describes the beginning of the bay as we know it. It documents the harmony that once was amongst settled Europeans and Native Americans and the abundance that was unlike anything seen before. Piles of oysters apparently reached 20, 30 ft. and for some time, several hundred years actually, was managed as a food source while keeping the bay clean and safe. Over time, however, millions of oysters bushes began leaving the Chesapeake, being shipped by train to Kansas City, to Chicago, or New York. 'And so as the East Coast and the Mid-Atlantic of the United States start to develop--that depletion started to really unbalance the health of the water in the bay. Oysters help filter the water, they help to keep it clean, and make sure that nature's balance stays in check." But, industrial usages, from the types of boats that were dredging oysters, or mono crop and farming, unfortunately put endless amounts of pesticides into the bay.' Made especially for the restaurant, every menu depicts a painted scene from the region's history. By the 1970s, the bay had become so abused, unsafe, untenable, fisheries were dying off. 'We used to have incredible things that we could get from the bay. We used to be able to get scallops, for example,' Langhorne noted. 'And then we humans, disrespected it and abused it. But thankfully, soon realized that we needed to change that.' Over the last 50 years, projects to re-energize and clean the bay have taken center stage and have been turning things around for the region. There's more health and abundance now and the trajectory is going in the right direction. Institutions like the Virginia Institute of Marine Science, for example, are constantly working to help promote different types of aquaculture. Today, the health of the bay is better, and yet not without its challenges. 'Another issue that has occurred and has been difficult to overcome, outside the shellfish realm, is blue catfish,' Langhorne said. 'It's an invasive species that was introduced from Asia and originally introduced for sport fishing. They are ferocious predators that will reproduce and grow and take up the majority of the biomass in the bay, not to mention eat up the native species.' But guess what? On the plus side, blue catfish are delicious. 'We serve them in the restaurant all the time, and we will continue to serve them,' Langhorne said. Langhorne believes that this issue is both a blessing and a curse. In terms of food security, the abundance of the blue catfish could assist for people in need, and on the flipside, rid the bay of a ferocious predator. 'There's a way to connect those dots, to provide delicious fish to more people and help the bay at the same time.' Dinner service at The Dabney. As The Dabney celebrates ten years in D.C. (officially in October) Langhorne reflects on the milestone. 'I'm really excited to look back at the work we've done and establish ourselves as real champions of the Mid-Atlantic region and the impact that we've had on it. Nevertheless, we're thinking about what's next and how we can double down on it and have an even broader impact for the future."
Yahoo
04-03-2025
- Entertainment
- Yahoo
Turkey and the Wolf is now open in Nashville; here's what to order
Turkey and the Wolf Icehouse opened in East Nashville officially March 1, with customers lined up down the block before the sandwich spot even flipped over the open sign. This is the second location of Turkey and the Wolf for chef Mason Hereford. The first, located in New Orleans, had Bon Appetit's Andrew Knowlton waxing poetic over a collard green sandwich. The writer, claiming to have been rendered "drunk on mayo," also declared Turkey and the Wolf America's Best New Restaurant for 2017. Except it wasn't just the mayo's influence. Food and Wine magazine recognized Turkey and the Wolf as one of the most important restaurants of the decade and declared, "This goofy-ass place is seriously excellent." The place is seriously goofy, which is part of what makes it so charming. You may be handed a unicorn on a stick instead of a number to mark your table. Your cocktail may arrive in a Winnie the Pooh glass, your sandwich on a collectible McDonald's plate. The opening menu is small, with additions to come, but for now your order is obvious: get that collard green sandwich. It's vaguely Reuben-like with its toasted rye, cherry pepper Russian dressing and melty Swiss cheese. There's also some crunchy slaw and then the umami-rich, slow-cooked collards that make this sandwich what it is. And this is a sandwich you need in your life. And also don't sleep on that spicy-sweet cabbage salad, with thinly sliced jalapeños and a dressing of coconut milk, fish sauce and Sriracha punched up with lime, herbs, tamarind. It's finished with fried garlic and toasted sesame seeds and it's simply fantastic. Not as show-stopping but still very good is the restaurant's wedge salad, which comes absolutely smothered with garlicky everything bagel seasoning, blue cheese dressing, fresh dill and crunchy bits of bacon over perfectly chilled iceberg lettuce. It's perfectly refreshing. The restaurant's Mama Tried burger, an ode to a Big Mac, special sauce and all (which is undoubtedly Duke's heavy), is exactly what you'd expect: a messy, drippy burger that you want to eat on Turkey and the Wolf's huge, pretty outdoor space which will surely be full at all times when the weather warms. The bologna sandwich is massive, and served on slabs of buttery toasted white bread. It's texturally fantastic with its shredded iceberg lettuce, crisp house-made potato chips and fried bologna, though the sweet-hot mustard is sweeter than you'd expect. More additions to the menu are on the way. You can buy beer by the bucket from Bud to Bell's Two-Hearted. There are some basic mixed drinks including a Ford's gin and tea with lemon and a Barq's and Buffalo Trace bourbon. There are more frozen drinks coming in time for the warmer weather. But for now grab yourself a seriously refreshing frozen French 75, a sweet, lemony gin and champagne concoction, frozen and blended. It's perfect for a lazy weekend afternoon. What: Turkey and the Wolf Icehouse is now open. It has an expansive lawn full of picnic tables and a heated tented seating area near the kitchen. Dogs and children are welcome. Where: 800 Meridian St. When: Hours are limited for now, but will expand. Currently, the restaurant is open 11 a.m.-4 p.m., closed Tuesday and Wednesday. This article originally appeared on Nashville Tennessean: Nashville restaurant: NOLA-based Turkey and the Wolf open; what to eat
