Chef Mason Hereford and his wife Lauren Agudo are bringing their expertise as restaurateurs in New Orleans to Nashville. While not too many details have been locked down at this point, guests can expect top-notch food and a lively atmosphere.
What Now NY connected with Hereford over the phone to learn more about his plans for his Nashville business.
“This new concept will be an evolution of the playful, fun food we’ve always served at Turkey and the Wolf ,” said Hereford. “We want to create a good time for people working here and have that translate into a good time for everyone eating here as well.”
A current member of Hereford’s New Orleans-based team is moving to Nashville to lead the new operation. Executive Chef Will Mondros will be guiding operations. Mondros’ background working at Turkey and the Wolf gives Hereford peace of mind that the quality of food and service will be upheld, even if he isn’t on the ground.
In an interview with Nashville Business Journal , Hereford confirmed that Turkey and the Wolf’s bologna sandwich and the collard green melt will be mainstays. While this concept might be a second location of Turkey and the Wolf, Hereford did not confirm the name of the new restaurant.
Hereford’s sandwich restaurant Turkey and the Wolf was named the Best Restaurant in America by Bon Appetit Magazine in 2017. Two years later he was a James Beard Semifinalist in the category of Best Chef- South. He’s also written a New York Times Best-Selling Cookbook featuring fun takes on classic Southern cuisine.
Turkey and the Wolf in New Orleans is counter service only. Hereford said that is the direction they are leaning in at this time for the Nashville concept as well. He hopes that his first restaurant in Nashville will maintain the dive-bar-esque atmosphere of Turkey and the Wolf. While the seating for the space will be limited, Hereford wants to assure people that the small number of seats “doesn’t mean we can’t feed a lot of people.”
“More than anything, I’m looking forward to being in Nashville,” said Hereford. “We’ve been regular visitors to Nashville over the years for the music. More rently, we’ve considered it a food destination. In the past, we’ve been able to have pop-ups at great spots like Red Headed Stranger. This is an exciting time to get in on the city’s food scene.”
Hereford and his team are transitioning from permitting to construction. Hereford expects doors will open sometime in 2025.
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