Best Po’boys in New Orleans: Top Spots for Local Sandwiches
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By: Liz Wegerer
Residing in New Orleans, the po’boy sandwich has delighted locals and visitors for nearly a century with its culinary brilliance. Born from the city’s diverse background and resilient spirit, this iconic dish, with its crispy French bread, generous fillings, and signature toppings, transcends the sandwich form to embody the soul of New Orleans itself.
In This Article
TL;DR
The po’boy is a submarine-style sandwich featuring various fillings, served on New Orleans-style French bread.
New Orleans po’boys are distinguished by their use of local ingredients like Gulf seafood and traditional French bread.
Po’boys hold deep cultural significance in New Orleans, with dedicated festivals and a strong presence in local cuisine.
Historical Context of Po’boys
The origins of the po’boy trace back to the Great Depression era, when brothers Bennie and Clovis Martin, former streetcar conductors, opened a coffee stand and restaurant in the French Market. During the 1929 streetcar strike, the Martin brothers showed solidarity with the striking “poor boys” by serving them free sandwiches made with leftover bread and roast beef gravy. The term “po’boy” stuck, and the sandwich soon became a staple of New Orleans cuisine.
As the po’boy’s popularity grew, so did the variety of fillings. While the original featured roast beef and gravy, innovative chefs and home cooks began experimenting with other ingredients, such as fried seafood, hot sausage, and even French fries.
Ingredients and Varieties of Po’boys
The foundation of any great po’boy is the bread—a crispy, airy French loaf with a soft interior. This bread is typically dressed with shredded lettuce, sliced tomatoes, pickles, and mayonnaise. From there, the possibilities are endless.
Seafood po’boys are among the most popular varieties, with options like fried shrimp, oysters, catfish, and soft-shell crab. These crispy, golden morsels are often paired with a tangy remoulade sauce for an extra burst of flavor.
Roast beef po’boys, the original variety, remain a beloved classic. The tender, slow-cooked beef is dripping with rich gravy and served with a generous helping of “debris”—the flavorful bits of meat that fall off during cooking.
Other popular po’boy fillings include hot sausage, ham and cheese, and even alligator sausage. Vegetarian options, such as fried green tomatoes or roasted sweet potatoes, have also gained popularity in recent years.
Top Po’boy Shops in New Orleans
With countless po’boy shops scattered throughout the city, it can be challenging to know where to start. Here are a few renowned spots that consistently deliver on quality, authenticity, and local flavor:
Parkway Bakery & Tavern
This Mid-City institution has been serving up classic po’boys since 1911. Don’t miss their signature surf ‘n’ turf po’boy, featuring fried shrimp and roast beef.
Address: 538 Hagan Ave, New Orleans, LA 70119
Phone: (504) 482-3047
Hours: Wednesday-Monday 11AM-8PM
Domilise’s Po-Boys and Bar
An Uptown treasure, Domilise’s is known for their simple yet perfect fried oyster po’boy.
Address: 5240 Annunciation St, New Orleans, LA 70115
For a modern twist on the classic, head to Killer Poboys in the French Quarter. Their creative menu includes options like the roasted sweet potato po’boy with braised greens.
This no-frills Uptown joint has been a local favorite since the 1970s. Order the off-menu shrimp combo po’boy for a half-and-half mix of fried and grilled shrimp.
Address: 5259 Magazine St, New Orleans, LA 70115
Phone: (504) 891-5025
Hours: Monday-Saturday 11AM-9PM
Preparation Techniques
The key to a great po’boy lies in the details. The bread should be fresh and crispy, with a light dusting of flour on the outside. Many shops use a special convection oven to achieve the perfect texture.
Fillings are typically cooked to order, whether it’s fried seafood or slow-roasted beef. The “debris” from the roast beef is a crucial component, adding an extra layer of flavor and texture to the sandwich.
Once the fillings are ready, the sandwich is dressed with shredded lettuce, sliced tomatoes, pickles, and a generous slather of mayonnaise. Some shops may add their own signature sauces or toppings, such as remoulade or hot sauce.
Cultural Significance and Community Impact
Po’boys are more than just a beloved local dish—they’re a symbol of New Orleans’ resilience and community spirit. The sandwich’s humble origins during the streetcar strike have made it a representation of the city’s working-class roots and commitment to supporting one another in times of need.
Today, po’boys continue to play a significant role in the local economy, with countless small businesses and restaurants dedicated to crafting the perfect sandwich. The annual Oak Street Po-Boy Festival, which features over 50 vendors and attracts thousands of visitors, is a testament to the enduring popularity and cultural significance of the po’boy.
Customer Experiences and Reviews
When it comes to finding the best po’boy in New Orleans, locals and tourists alike have strong opinions. Online reviews and personal testimonials offer a glimpse into the unique experiences and flavors that each po’boy shop has to offer.
Many locals swear by the classic simplicity of Domilise’s fried oyster po’boy, while others rave about the creative combinations at Killer Poboys. Tourists often flock to Parkway Bakery & Tavern for their famous surf ‘n’ turf po’boy, which has even attracted celebrity fans like President Obama and Beyoncé.
Regardless of personal preferences, one thing is clear: the po’boy is a beloved and essential part of New Orleans’ culinary landscape.
Future of Po’boys in New Orleans
As the city continues to evolve, so too does the po’boy. While traditional recipes and methods remain the backbone of the sandwich, new and innovative variations are constantly emerging.
Health-conscious options, such as whole-grain bread and grilled seafood, have gained popularity in recent years. International influences, such as Vietnamese bánh mì-inspired fillings, are also making their way onto po’boy menus.
At the same time, efforts to preserve the traditional po’boy are stronger than ever. Local chefs and restaurateurs are committed to using high-quality, locally sourced ingredients and time-honored preparation techniques to ensure that the sandwich remains true to its roots.
As new po’boy shops open their doors and established favorites continue to thrive, one thing is certain: the po’boy will remain a beloved and essential part of New Orleans culture for generations to come.
Liz Wegerer is a highly experienced writer and editor with a diverse background that spans several industries. At Inside NOLA, Liz brings her exceptional writing skills and thorough research capabilities to create engaging content about New Orleans. Her global experiences, including serving as editor-in-chief of a digital magazine in London and covering international events, have shaped her into a well-rounded storyteller.
With a keen eye for detail and a passion for the unique character of New Orleans, Liz covers a wide range of topics from the city's famous attractions to its distinctive neighborhoods. Her deep understanding of the local culture and history, combined with her ability to craft compelling narratives, makes her a trusted authority on the Crescent City. When not writing, Liz enjoys traveling and exploring new culinary delights, which fuels her appreciation for the vibrant and diverse food scene in New Orleans. Her commitment to delivering top-quality content ensures that readers get an authentic and enriching experience of the city.
