Oak Street PoBoy Festival

Grilled shrimp with crunchy vegetables makes for a modern po-boy from Killer PoBoys in the French Quarter
Ian McNulty

To have great po-boys, you need someone who can make the bread just right. You need someone with a good line on affordable, high-quality seafood and someone with no fear about perhaps applying too much roast beef gravy. The other essential ingredient is the customer with a local palate, the customer who will disregard national ad campaigns and coupons and bypass a rogue's gallery of fast food brands to get to a respectable po-boy shop.

The 6th Annual Oak Street PoBoy Festival kicks off Sunday, November 18. We go Inside the Arts for a sneak peek.

This week on Inside the Arts, we'll celebrate the evolution of a classic local sandwich; journey to what's billed as an arts festival of the wild, weird, fresh and original; delve into a comedic Italian opera; and explore a Russian Ballet.