In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
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 items on the menu, ranging from Boo Fries (which include roast beef gravy and cheese) to fresh fish platters, po'boys to poopas (bread bowls filled with gumbo, red beans and rice or soup). But most folks come for the oysters. There's even a club for those who eat 15 dozen or more. (Fifteen dozen!)
And then there's the Fried Peace Maker Po'Boy ($12.99). It's a foot of French bread packed with cornmeal battered oysters, flour battered shrimp, lettuce, tomato and some Tabasco-sauce infused mayo. The oysters are really the star here. They're perfectly seasoned, soft, non-rubbery and just salty enough to meld with the flavor of the bread. The shrimp are also cooked just right, pliant and scrumptious. The thinly sliced lettuce and tomato are more sandwich dressing than actual contributors to the sandwich.
The original Acme Oyster House opened in 1910, making the restaurant over a century old (though this location opened after a fire destroyed the original in 1924). You may find the sign "WAITRESS AVAILABLE SOMETIMES" funny, or maybe you won't; it comes from a time in the 1980s when business was so slow they couldn't keep a full staff. That's not the case any more. In fact, with such a high volume of turnover you may find yourself seeing far more of your server than you expect. But they'll keep your tea glass full.