Buffalo Chicken Beer Cheese Fondue Fries Are Like an Edible Sports Bar
1. The Sammich7708 Maple St, New Orleans
2. Crabby Jack's428 Jefferson Hwy, Jefferson
3. Killer Poboys811 Conti St, New Orleans
4. Sammy's Food Service & Deli3000 Elysian Fields Ave, New Orleans
5. Parran's3939 Veterans Blvd., Metairie
6. Mother's Restaurant401 Poydras St, New Orleans
7. Parkway Bakery & Tavern538 Hagan Ave, New Orleans
8. Domilise's Po-Boys5240 Annunciation St, New Orleans
9. R & O's216 Metairie Hammond Hwy, Metairie
This tasty Uptown used to be a pop-up, but they earned enough acclaim and business to launch a brick and mortar that cooks up sophisticated entrees and throws them between two halves of a French bread loaf. Pro tip: get the En Brouchette, which features a combination of fried oysters with bacon, bleu cheese, and meuniere sauce.
The po-boy has gained legend status in NOLA thanks to places like Crabby Jacks, whose award-winning oyster po-boy has been delighting patrons since the place opened in 2002.
The French Quarter's popular Killer Poboys serves exactly that: top-notch po-boys, cooked up in the tiny kitchen at the back of Irish pub Erin Rose on Conti Street. The po-boys here are crafted with a new-age eye, some even incorporating untraditional ingredients like pork belly, smoked salmon, and sweet potato. The cash-only counter also serves up standout sandwiches like BBQ chicken confit, Black Bear beef debris, and chorizo & egg.
This Cajun/Creole resto has a vast menu featuring a variety of options for breakfast, lunch, and dinner, but they're best known for their sammies, like the Ray Ray po-boy, which is built with Southern fried chicken with grilled ham and Swiss.
This Metairie strip mall spot has been serving up po' boys, burgers, and club sandos since 1975. If you thought Italian Cajun fusion wasn't a thing, think again! Parran's is actually the originator of po'boy bread, and they're serving it right alongside classic spaghetti and meatballs. While their muffaletta is served on the classic round, seeded Italian loaf, on the inside, it’s all fried seafood po-boy, spilling over with fried shrimp, oysters, and catfish, and dressed in the typical fashion with lettuce, tomatoes, pickles and mayo. No matter your NOLA sandwich style, you're covered at Parran's.
Famous for their po-boys and jambalaya, Mother's has been specializing in authentic New Orleans-style cooking since it opened its doors in 1938.
No one does po’boys like Parkway, and it’s no surprise: the Mid-City spot has been open since 1911, and the po’boy has been a staple of the menu since 1929. Regardless of whether you’re a local, a passerby, or even President Obama (who makes a point to snag a golden fried shrimp po’boy here when business brings him to the Big Easy), you really can’t go wrong with any of these delicious bad boys, all of which are served on fresh, house-made bread. Pro tip: if you can’t handle the spice level, a booze-loving mint julep will help.
Under the same family ownership for over 100 years, Domilise's is something of a New Orleans po-boy haven. Inside a boxy pale-yellow building and distinguished only by a hand-painted sign, Domilise's would be easy to miss if it weren't for the line that typically stretches out the door. The catfish and fried oyster po-boys are among the most popular items on the menu, but guests have the option to split their sandwiches half-and-half with other toppers like shrimp and roast beef. Half-shrimp and half-oyster on the same bun is the move, if you ask us.