In a country where sandwich varieties are almost comically vast (seriously, just take a look at 'em all), the po' boy remains a unique New Orleans specialty. You'll find them served on almost every street corner, not to mention gas stations and fancy restaurants alike. With a sandwich so storied and prolific, finding the best New Orleans has to offer can be an exhausting enterprise. Here are the ones we'll return to time and again.
'po' boy' on Serious Eats
When my college friends and I were brainstorming cities for a meet-up weekend, New Orleans was at the top of everyone's list—for the warm weather and the music, of course, but mostly for the food. Here's the best of what we ate.
The combination of ingredients is winning: a toasted Gonnella French roll is layered with Phil's sauce (think In-N-Out Spread), tomato and pickle slices, house coleslaw, panko-crusted fried shrimp, fresh-fried shoestring potatoes, and Vern's cheddar sauce (which Phil prefers to the ubiquitous Merkt's).
There's almost always a line of people outside Acme Oyster House waiting to have some of the restaurant's famous fresh harvested oysters. In the evenings that line may stretch up Iberville back to Bourbon and further, and the wait can exceed an hour. Sometimes more. There are all sorts of things on the menu, but most people are coming from the oysters.
I suspect most Chicagoans haven't even heard of Wadsorth, Illinois. Captain Porky's is reason enough for that to change because it has one of the best po' boys in the greater Chicago area.
The first roast beef po' boy I've ever had—the first po' boy period, in fact—was just a couple weeks ago during the last leg of a two-weekend* whirlwind tour of Southern Louisiana and New Orleans. But honestly, a single taste of that dripping, messy, beefy, savory braised meat is all you really need to feel like you've loved it your entire life.