In this great nation 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.
Danton's in the Museum District in Houston is known for its locally attuned Gulf Coast seafood preparations. Concerning seafood in Houston, "locally attuned" means plenty of dishes from New Orleans and nearby south Louisiana. Well-suited for lunch at Danton's is their take on the Big Easy staple, the Shrimp Po Boy ($12.95 with a side).
Tips and tricks for making the best sandwiches at home.
Available with the shrimp grilled or fried, the traditional fried version is more tempting. A number of fried medium-sized shrimp, a few flecked with parsley, cover the sandwich that arrives open-faced, too many shrimp to eat properly as a sandwich; at least a couple will fall out as you close the two halves of the crusty, toasted French bread. The shrimp is juicy and richly dressed in a garlickly remoulade with ripe tomato slices and crisp shreds of iceberg lettuce. All it needs is a few squirts from the Cajun Chef bottle.
About the author: Mike Riccetti is a Houston-based food writer, Zagat editor and the author of Houston Dining on the Cheap. He writes frequently about restaurants, food and drink, and occasionally some less important topics. You can follow him on Twitter (@MikeRiccetti).