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The Best Po' Boys in New Orleans

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. More

Inspired Meat Toppings and Wood-Fired Pies at Bottega, in Birmingham, AL

Located in an imposing limestone faced Palladian style building, Bottega actually houses two restaurants. One offers a more sophisticated evening experience, and the other is a casual cafe featuring wood-fired pizzas. Socializing and drinks were the reason for most of my cafe visits, and I never quite bonded with the pizza. They were Zagat's recent pick for the "50 States, 50 Pizzas" guide, which was a reminder to give them another look. More

The Best Po' Boys in New Orleans

@snperch: I'm sure that you can get the soft shells in California, but not sure of the length of the season, which will end with the first cold snap.

@nola2chi: Thinking about Short Stop is making me crave their roast beef. It's an old irreplaceable favorite.

The Best Po' Boys in New Orleans

@ nutjob: Any po' boy that I've had outside of Louisiana (with the exception of the Mississippi Gulf Coast) has been a severely diminished experience. Trying one of the better places in New Orleans will be a vastly different experience than any out of state po' boy—if for no other reason than the bread. For me, the po' boy is a transcendent sandwich that I eat much more often than muffaletta, and would stack it up next to any other regional sandwich.

The Best Po' Boys in New Orleans

@ lemonjello: Crabby Jack's is another contender that uses Gendusa, and the duck po' boy is quite good. I need to try the fried green tomato soon.

There are so many great rabbit dishes in town, unfortunately the rabbit po' boy at The Sammich that I tried wasn't one of them. Let me know if you find anything else there that you really like.

The Po' Boy Festival lineup for this year looks massive and tempting.

The Best Po' Boys in New Orleans

@ Titus Ruscitti: Agreed, Zimmer’s is a big contender, and uses my favorite bread. R&O’s roast beef is flavorful, and I can see why it’s a favorite of the Picayune, but it isn't the debris style that I was searching for.

@ JacquesD: Thanks for the heads up on Melba’s, and love the guarantee! I’ll check them out.

The Best Po' Boys in New Orleans

@ arjun sr @Vittrick @Max Falkowitz @ Naomi Tomky @ Daniel Gritzer:

Mother’s didn’t get a lot of consideration because of their recent reputation. To be fair, I checked out a debris po’ boy this afternoon, which seemed like a better option than the dry looking sliced meats on the roast beef and Ferdie. The debris was all fine, liberally salted shreds, but with no real meaty flavor. The Leidenheimer was fresh, and overall it was a decent and worthy of comparison to many of the other popular roast beef po’ boys around town—just not quite top-tier.

The Best Po' Boys in New Orleans

@ MikeHS: With places like Bevi, and Killer on the scene, there’s no question that the overall (hard to say about general) scene is better. These young chefs have new and innovative skill sets, and they just seem to never miss with any menu item. In general, there’s a bit of disappointing trendy stuff out there, but more than quite a few worthy established spots that I would have put on a bigger list.

Parkway is still on my short list for anyone visiting from out of town, but mostly for the fried shrimp po-boy and atmosphere.

Brett Anderson is one of the finest food writers around, and his reviews are something to look forward to. As someone who grew up eating at older New Orleans restaurants, his perceptions (especially about fine dining) are truly on-the-mark. He loves po’ boys, and even went on a multi-week quest to find the best roast beef version—I had a very different take on what I wanted in this category, but entirely respect and understand where he’s coming from.

The Best Po' Boys in New Orleans

@ Qbertplaya: There are a some stellar places making po’ boys (especially shrimp) that didn’t get covered. Without any slight intended to Domelise’s (which got serious consideration), the shrimp po’ boy at Parkway, is consistently spot-on, even under the busiest times. The flavor and quality of many old favorites have changed over time, and a couple of years back my choices would have been different. It’s great to hear from any camp about there favorites, so please keep ‘em coming.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Congratulations Robyn!

Taste a Piece of New Orleans Burger History At Lee's Hamburgers, Est. 1901

@MikeHs and Celdry - I’ve ben back to to the Bud’s Broiler by City Park fairly recently, their grill set-up has to be one-of-a-kind.That old building’s atmosphere and graffiti covered tables can’t be beat. The meat at Lee’s just has it beat hand’s down.

Despite getting a bigger burger that is grilled-to-temp at Port of Call, I’d still choose Lee’s.

My Pie Monday: Figs, Ramps, Sage, and More!

Maybe some people who are more tech-savvy than me could throw in their two cents worth. If someone creates a social media account using their SE usernames and just uses it to submit pies, how is it really putting any more “personal info” out there than is already on MPM anyway? It certainly seems like the same thing.

There is no denying that Facebook seems to enjoy breaking down privacy. For people like me, who use it almost exclusively for promoting pizza-making, it’s just not a big deal.

Giving the fact that Kenji thinks that the audience could really grow, I’m even more committed to stick with it. I also have it on good authority that MPM wasn’t so easy to maintain.

My Pie Monday: Figs, Ramps, Sage, and More!

It’s a sad day for sure, but it would be a shame to not see everyone’s pizzas on some social media forum. For a couple of pie-makers it might be close to a crime. I’m not using my wfo as much as I’d like, but this time of year, I’m actually producing some decent pizzas.

Even though I don’t use Twitter, I’ll post on both media sites when I have pies, and would love to be in the company of some familiar names.

Social media is actually easier to submit, all we have to do is “show up.”

My Pie Monday: Broccoli Raab, Pickled Shallots, Chorizo, and More!

@Adam: Obviously this flavor caught on with a few great minds. It's something that I'll continue to play with as well. Hope the new pizzas will be more wfo bar pies from the pop-up!

My Pie Monday: Broccoli Raab, Pickled Shallots, Chorizo, and More!

@Tipsykit37: Thanks, the whole inspiration was just to get a taste of Adam's "Famous Original A".

Seriously inspiring pizzas this week on MPM!

Recommendations for pizza joints in Rome or Naples?

In Rome for pizza tonda (round pizzas cooked in WFOs) try La Montecarlo in the daytime, and the original Baffetto at night. They are both fairly unleavened and the cheese is similar to American dry-aged mozzarella; don't set crazy expectations for this style. Pizzarium is fun for clever toppings, but the plain slices (and whole bakery) at Forno Marco Roscoli aren't to be missed. Forno Campo di Fiori is worth a look too.

Da Michele is a top spot in Naples, and they don't follow the "rules". Lombardi is really different and flavorful, as are Gino Sorbillo, and Pizzeria Il Presidente were great. Everything was decent, including Brandi, Di Atillo, Port Alba was probably a low point, especially measuring quality vs. attitude. Pizzas at L'Europeo di Mattozzi, and Bellini (open Sunday lunch) looked good even though I didn't try them.

Check out Ed Levine's book excerpt too:

http://slice.seriouseats.com/archives/2006/02/a-slice-of-heaven-naples-pizza-at-its-source.html?ref=search

Kenji also has a guide to 24 hours in Naples archived as well—with pictures.

Game-Changing Cheeseburgers in New Orleans at The Company Burger

@ burgerdogboy and JacquesD

JacquesD, you hit the nail on the head about the popularity. I can remember way back when gigantic burgers were almost unheard of in the South, and PoC has been around since the early sixties. It’s a shame the burger doesn’t live up, a little seasoning and toasting (or losing) the ordinary bun would take them a long way. Still it’s a place for a cheesy drink, and to people watch.

A lot of the Esplanade neighbors would probably react negatively to any new business coming in, but not that many are putting up protest signs. Most of them are posted about five blocks towards the river. Again, a shame, and looks like the developer has backed off for the time being.

Pizza Obsessives: Eric Leath

@ pizzapaul - Great photo of the setup, and pies as well. I will probably do the full hack with my ancient gas oven at some point too.

Many thanks to everyone for all of the comments!

Pizza Obsessives: Eric Leath

@ pauliegee - Sorry Paulie, my skull is pretty dense. I should have remembered that you are a Joe & Pat's fan.

Pizza Obsessives: Eric Leath

@pauliegee - Do I sense Staten Island might need more attention? I did a lot of name dropping above, and Denino’s should belong right with them—love everything about Denino’s!

Pizza Obsessives: Eric Leath

This was a blast, and it’s great to hear that it was of interest!

@ pjkobulnicky - Please feel free to share the names of the two places and photos if you have any.

@ BostonAdam - The hack is for a gas oven that has only one burner that is located beneath the floor of the oven chamber.

http://www.pizzamaking.com/forum/index.php/topic,21503.msg217027.html#msg217027

It has made a dramatic difference in cooking the tops of the pizzas. A baking steel would likely be too hot for this method, and I haven’t bought a Fibrament yet, or put in a deflector under my stone. I would recommend following all steps. Feel free to email me any time about specifics.

@TXCraig1 - Many thanks Craig! You make some of the best looking pizzas that I’ve ever seen, by the way.

5 Great Oyster Joints in New Orleans

It's always a thrill to see the Rockefeller from Galatoire's. They are one of a kind, and I wouldn't recommend them from anywhere else. They are also on the menu at Galatoire's Bar 33 next door.

Antoine's actually don't include any spinach, are pale green, and have quite a different flavor. Most other places it becomes a dish with sautéed spinach, instead of a rich pate of herbs and butter.

Pizza City Guide: A New Orleans Slice Crawl

@FMFats: Lets say more background information than recommendation. The pizza at Slice doesn’t seem like a compilation of any of these, or similar to any one (except for the cornmeal).

I actually remember Fellini’s at Little Five Points and on Ponce as being good back in the late 80’s early 90s when Chapaton worked there. Granted my tastes have grown since then, and I don’t think much of Fellini’s slices now. It’s been so long, I’m not sure if it’s me or the pizza that changed.

I actually remember Grant Central as decent, but it’s been a few years also.

@sethward: I’ve tried Theo’s, but it’s been a while. They’ve gotten some high praise lately, and are going to have a food truck in operation by Mardi Gras. I’ll definitely be checking that out.

Pizza City Guide: A New Orleans Slice Crawl

@mfrapp: Domenica is fantastic and habit forming—especially for the everyday happy-hour pizzas. They have some of the most interesting toppings around.

@ratbuddy: Thanks! doing this one was a blast.

@punkin712: Agreed about the differences. I do think that at there are a couple of local slices that could stand up to some heavy duty comparisons though.

What's Up in Pizza: NYTimes Declares Pizza 'Meh,' Which Pizza Would Be Your Lover, and More!

As much as we all seem to agree about the sensational and ridiculous nature of the post. It's hard to ignore a post attacking pizza, even in such an insincere way.

What's Up in Pizza: NYTimes Declares Pizza 'Meh,' Which Pizza Would Be Your Lover, and More!

Why do I feel like Andy Kaufman is somewhere reading this and laughing? As a young kid it was so easy to feel outrage at his misogynistic rants of superiority during his “wrestling”phase.

Congratulations to the author of the follow-up who explained their position so well! He simply states that pizza is innocuously decent in a completely unsophisticated way...Oh, wait, it’s also about the fact that all of the divisiveness to let us know how unimportant it all is.

Thank goodness the One Page Magazine’s “Meh List” is not an outpost for inanity, glibness, and trolling.” (Andy did you hear about this one?).

Perhaps the authors of all things meh are patting themselves on the back, having a good laugh at ill-thought caustic ideas that speak in unclear generalities, or maybe they just are hoping to be invited to try some truly good pizza.

Love the response from the Times’ culture editor Adam Sternbergh:

HENIG'S NEW MEH LIST:
Pizza
Joy
Love
Pleasure
Joy
Goodness
Light

My Pie Monday: Ground Beef, Eggplant, Fennel, and More!

@Adam - Bubbles were always a part of the Shakey’s experience too. No doubt all of these factors play a role, but getting results like that for me have been easier said than done.

Your pie did inspire me to drive out of my way yesterday to get some specific ingredients, and get back on the Shakey’s experiments. Thanks for the help!

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