A real man stands by where he came from no matter what, which is why Craig Sager refuses to change his 1970s Delta Tau Delta hair even in the face of Joe Buck's au courant Sigma Nu baldness. Sticking by the Big Easy through hard times and good, the owner of Pure New Orleans Po-Boys & Seafood.
Appropriately decked with fleur-de-lis wrought iron and Euro Campari soda-bottle lights, Pure's from a Del Frisco's co-founder's Nola-raised nephew, who cut his teeth at the N.O. Frisco's and his own Wills Point steakhouse; for loyalty and authenticity's sake, he has nearly every ingredient sent directly from the beleaguered Gulf, where it can help you develop your own boobs to flash for beads. The swamp-tastic menu's anchored by Po-Boys on flown-in-daily Nola-baked rolls, stuffed with prepped-at-order meats including fried shrimp/oysters/catfish (with proprietary breading for each), thin-shaved roast beef tossed in light brown gravy, and Cajun ham -- a.k.a. Bobby Hebert celebrating a touchdown. Go beyond the bread with all-beef-sausage'd red beans & rice, crawfish etouffee in a tomato-darkened blond roux, and fried seafood baskets; and further fatten with "Lagniappe" like signature shrimp-sausage-pulled chicken gumbo, sides including Creole potato salad, and (soon) house-made desserts such as pecan praline King Cake, traditionally impregnated with a ceramic baby Jesus (another pregnancy that required no sex).
Because Nola was built on booze, Pure's got four taps and seven bottles including Abita; they also secured a full liquor license solely to make spiced rum strawberry daiquiris, helping you forget where you came from as you morph from a spry young Buck to...Artie Lange.