You get an oyster, and trade half of it with your friend who got roast beef. “Surf and turf” combo, can’t be beat.
The Perfect Po-Boy
It is Po-Boy Festival weekend and we are curious what you think makes the best po-boy? The bread. The meats. The sauce.
Who makes the best? There are so many amazing choices. Who is your favorite?
The Perfect Po-Boy Tastes
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VERTI MART on ROYAL St. has a Po Boy Called “ALL THAT JAZZ”
trombone shorty and i agree that thas the best po boy in the city.
grilled or fried shrimp/ham/cheese… fresh french bread. hmm. makin myself hungry
Hmm the best po-boy for me would be perfect soft French Bread. With just right fried shrimp and oysters. I actually would like fried green tomatoes with remoulade sauce on it as well! mmmmmm mmmmmmm
Poboys don’t get any better than Crabby Jacks. I’m sorry, but they don’t. The fried green tomato and shrimp remoulade is incredible, but so is the simple shrimp poboy. Beautiful batter, monstrously-generous portions, and a lively, family-style dining room make this rowdy rest’ rad.
The roast beef po-boy at Guy’s on Magazine is by far the best Po-Boy in the city. A Po-Boy’s value is contingent on the % of the po-boy that makes it on your lap.
The 2010 New Orleans Po-Boy Preservation Festival presented by Blue Plate Mayonnaise will feature three stages with live music, arts and crafts, a children’s section with games and prizes, panel discussions covering the history of the po-boy, a raffle for a jet ski and, of course, the best tasting po-boys in New Orleans.