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Best po-boy?

Well, pretty explanatory, lookin for the best shrimp or crawfish po-boy around the dallas or garland area.
Thanks!

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  1. For shrimp - S&D Oyster Co - great tasting shrimp, most minimal batter on shrimp (or oysters) that I've ever seen.

    1. Aligator Cafe in Dallas or Big Easy in Plano have the best Po'Boys around, in my opinion.

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      Big Easy
      1915 N Central Expy, Plano, TX 75075

      3 Replies
      1. re: MarcusB

        A strong second on the Alligator Cafe on Live Oak (www.eatgator.com); would guess that Dodie's on Greenville (just up the street and aroud the corner from the AC, www.dodiestexas.com) is good too, although I have not moved past the outstanding gumbo during recent visits.

        1. re: pschweizer

          Sweet guys, I'll be in Plano today, just slightly north of Park so I'll be giving Big Easy a try.
          Later this week I should be near Live Oak, so I'll remember to add Alligator Cafe to my list of "To Dine"

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          Big Easy
          1915 N Central Expy, Plano, TX 75075

          1. re: unclepat

            Big Easy is quality. Get a big order of fries too, they do a good job with everything and they get the bread right which is really important.

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            Big Easy
            1915 N Central Expy, Plano, TX 75075

        1. re: dfwtexex

          We went to S&D last night and were not impressed. Shrimp were fine. Cole slaw was unusual but OK, however, the fries were miserable--undercooked and flimsy. At least they had the decency to call it a "sandwich" instead of a "poboy" as the bread was disappointing--it was not a French bread but more like a mini white bread loaf with no texture to the crust. Will have to try one of the other restaurants instead.

          1. re: sensasianl

            I'm a long time fan of S&D, but you're correct about the "Po-Boy" - assuming you've got quality shrimp/oysters and can cook them properly (and they certainly do that well), the bread is the most critical component - and unfortunately, they.do.miss.on.that. But then, like you said, on the menu, it's not called a po-boy, it's called a "loaf".

            As to the slaw, you aren't the first I've heard to comment on it, but the N.O. styles of coleslaw generally do have a few more flavor components (celery, onion, garlic,sometimes mustard) than do most other slaws.

            Pre-Katrina, S&D procured their seafood from a Biloxi, MS distributor. Post Katrina, they went with a distributor out of Houma, LA. In light of the oil spew and its likely impact, Houston? Wow! sure hope they get it contained.

            1. re: CocoaNut

              I received a bit of education over the weekend when I was informed that there are acceptable nomenclature differences when referring to the composition of "sandwiches" hailing from New Orleans - muffaletta excepted. Both are "dressed" in the same fashion.

              1) "po-boys" - typically made from a N.O. style french bread
              2) "loaf" - may be interchanged with "po-boy" <OR> may be made from slices of white bread or a white bread "loaf". So, FWIW.....

              1. re: CocoaNut

                So all "loaf" sandwiches, including some made from sliced bread, are po-boys but not all po-boys are "loaf" sandwiches sliced bread-wise?

                1. re: Scagnetti

                  Assuming a serious question - Po-boys use the expected very good and very distinct French bread. "Loafs" may be found using the same N.O. french bread, generally thick-sliced white or white loaf.

                  1. re: CocoaNut

                    Thanks, and it was a serious question.

                    I've never heard of the thick-sliced version but it's probably along the lines of Texas Toast.

        2. Although it's been awhile, Dodie's on Greenville served a pretty good one and they had the right bread too.

          http://www.dodiestexas.com/

          3 Replies
          1. re: Scagnetti

            You are correct, sir. I ventured in last night and the po-boy is legit. Smaller shrimp (probably mediums, 36-40) than S&D's (jumbos I think), but fit nicely on the bread. Also different batter--cornmeal vs flour. Bread was great, nicely toasted with chewy/crunchy crust texture and inside was soft and pillowy. Dressed with tartar and lettuce, no tomato, though I'm sure they could provide if requested. Standard hamburger pickles on the side. Fries were also better than S&D's, but that I think is just a matter of execution. All in all, this po-boy will do if I have to have a fix. Service was very attentive and friendly. I'll be back.

            1. re: Scagnetti

              Scagnetti, love you like a brother, but Dodies is a super off limits place for me. Bad experiences abound.

              1. re: DallasDude

                That's why I prefaced my post with "Although it's been awhile" because I haven't been there in a long time and we all know how things change.

            2. Ok, I do consider myself a bit of a PO Boy afficianado as I've been traveling to and around New Orleans and Louisianna eating for 20 or so years. I've been on many a best in breed PO Boy hunt. As far our Dallas is concerned, I would have to say the Big Easy is the winner. From the bread (crackly on the outside, moist in the middle) to rightly fried seafood and th e right proportion and mix of the dressings...it is good. It ain't great, but prolly the best you can get. Now, as to the S&D loaf. I consider that an entirely different animal. It has bread, fried seafood, tarter and ketchup or cocktail). It pretty dang good for what it is, it just isnt a Poor Boy to me.

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              Big Easy
              1915 N Central Expy, Plano, TX 75075