New Orleans is known for many classic dishes but one that remains truly unique to the city and not oft duplicated (very well) in other cities is the po’boy.
The po’ boy itself dates back in 1929, when brothers Bennie and Clovis Martin began providing free sandwiches from their Martin Brothers Coffee Stand and Restaurant to the city’s striking streetcar operators. They referred to the striking men as “poor boys,” and filled the bread with combinations like beef gravy and french fries, or mayo, lettuce, and tomato—basically whatever scraps were around. Although the fillings have evolved over the years, there’s one characteristic that remains the same: the quality of the bread. The bread should be crackly-crisp on the outside but with a super soft interior. For the uninitiated, a po’boy is traditionally served untoasted, packed with fried seafood or gravy-soaked meat, and “dressed”—which means with shredded iceberg lettuce, sliced tomato, mayonnaise, and pickles.
Killer PoBoys
811 Conti Street (back of the Erin Rose) | French Quarter
You’ll find Killer PoBoys almost hidden at the back of the perennially crowded French Quarter bar, Erin Rose. It’s a dark, warm, and unpretentious Irish pub. Make your way to the back to discover their unique takes on po’boys. Owners Cam Boudreaux and April Bellow operate the tiny kitchen, where they manage to crank out a short but popular menu of four po’ boys at an impressively high volume. Currently on the menu: Roasted Sweet Potato, Seared Gulf Shrimp, Glazed Pork Belly and a Grass Fed Beef Meatloaf.
We tried the Glazed Pork Belly ($11), a roast pork belly po’ boy coated in a rum and ginger cane glaze. Topped with a creamy garlic aioli and crisp lime slaw. Delicious and light. The Seared Gulf Shrimp (market price) reminded us of a great Banh Mi sandwich with pickled carrot, daikon and cucumber, siracha aioli and of course cilantro. The Grass-fed Beef Meatloaf ($10) featured the perfect amount of gravy, homemade pickles and a house made ranch sauce. One of the best meatloaf sandwiches I have ever had.
Open 12pm-12am Closed Tuesdays
Johnny’s Po’Boys
511 St Louis St | French Quarter
First opened in 1950, Johnny’s Po’Boys is the classic French Quarter Po’Boy shop. It’s location is ideal and easy to find. If you are craving a roast beef po’boy, this is the place to go. The roast beef is slow roasted and features yummy garlicky gravy but I always go for the fried oyster. Friend oyster isn’t available at all po’boy shops but I feel it is a Southern classic. Just make sure you get it on french (they have other bread options but don’t bother) and ask for it dressed.
Open most days 8am-3pm
Nola PoBoys
908 Bourbon St | French Quarter
This place should not exist – a good po’boy shop on Bourbon street is normally unheard of but this place is the exception. What I love about all the Nola Po’boys I have tried here is that there all have a kick of spicy heat – it’s their signature. My recommends: the soft shell crab po’boy or the bbq’d shrimp.
Open 11am-10pm
Guys Po’Boys
5259 Magazine St | Garden District
Guy’s Po’ Boys is a small shop with a huge local following. This is a great tip – go where the locals go. Just don’t be surprised by the long lines but the wait will be worth it. The Grilled Shrimp Po’ Boy ($13.95) is one of the best in the city.
What makes Guy’s version so good? Its simplicity makes it stand out. The sandwich is little more than lightly seasoned with buttery griddle cooked shrimp, topped with a perfect balance of dressing and crisp produce. What I love about this po’boy is that every bite has an equal amount of every single ingredient. It’s near perfection. Just be warned, it is only open from 11am-4pm. So get on it.
Open 11am-4pm
Note: I have chosen Po’Boys restaurants in the Quarter and Garden District to make them easy to find by visitors – they are many great Po’Boy shops outside the downtown core that locals love -try the Fried Shrimp at Parkway Bakery and Tavern, or the Cochon De Lait at Katie’s Restaurant and Bar, or the slow roasted duck at Crabby Jacks.