po-boys

The chicken parmesan po-boy at Sam's Po-Boys in Old Jefferson
Ian McNulty

Picture a po-boy filled with chicken fried steak, or another holding a clutch of New Orleans-style hot tamales, just gushing grease. Conjure the prospect of a chicken parmesan po-boy under a thick cap of chunky meat sauce. And how about a po-boy filled with sliced wieners all soaked with pepper gravy, or yet another encasing slices of hog headcheese fashioned in the form of gumbo?

Where to get such creations? A boundary-pushing pop-up, a modern food truck on the make?

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.

Ian McNulty

An exploration of a new po-boy shop with some different ideas for New Orleans' favorite sandwich, and some po-boy wine pairings too.

No matter what goes into it, the key to a po-boy is always the bread. That's the crucial difference that manifests from one po-boy shop to the next around New Orleans. And it’s the X-factor that has frustrated so many attempts to faithfully recreate a po-boy very far outside the 504 area code.

Ian McNulty

Created for one-day awards competitions at the Po-Boy Festival, some original riffs on the city’s famous sandwich have become menu fixtures year-round.

Ian McNulty

Are the skills required to handle a roast beef po-boy passed down the family line? And when are New Orleans kids old enough to manage their own? These are some of the questions that come up when considering one of the city's classic sandwiches.


Ian McNulty

While the classics endure, some chefs are turning their attentions to the po-boy and coming up with something altogether new between the bread.

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

Ian McNulty

What happens when your top Jazz Fest picks are on the plate instead of on stage? One hungry fest fan finds out.