Hot Stuff Is Bringing Technique and International Flair to the Plate Lunch

Plate lunch is more of a tradition in Acadiana than New Orleans , but restaurants serving a plate of hot meat and multiple sides are becoming more prevalent in the Crescent City . Hot Stuff will be one of the newest restaurants to feature this culinary format when it opens in the late spring or early summer at 7507 Maple St in Uptown . Guests at Hot Stuff can serve themselves out of a long cafeteria-style steam table, and you should expect the food filling that table to be anything but the traditional scoop-n-slop.

The upcoming restaurant is the latest from the team behind Turkey and the Wolf, a hip sandwich spot in the Irish Channel . That restaurant has collected national attention for its uniquely delicious sandwiches that unfurl culinary techniques and the global pantry. According to a report posted over at nola.com , you can expect the same technical and international approach to be laid bare in the steam table fare at Hot Stuff. For example, the hamburger steak might come slathered in French au poivre sauce, while roasted cabbage might be dappled with Asian-style chile crisp of an undisclosed trademark. The playful mixed-brow approach also carries over to Hot Stuff’s beverage program, which includes a modern spin on the classic New Orleans Set-Up: Adult guests can order a shot of liquor in a soda cup and mix their own drinks using the restaurant’s soda fountain. Hot Stuff will only be open for lunch at first but may expand to breakfast or evening hours based on demand.