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Po Boy Festival..... Where do I start?!?!?!

tbiven78 Nov 9, 2010 10:18 AM

Ok so with this kind of line up at Poboy Fest, where should I start? It's borderline overwhelming with good choices. I have friends in from out of town and wanted to steer them on the right path.

Please Advise!

Barcelona Tapas
• Spanish-style pork loin medallions and gouda po-boy
• Garlic shrimp po-boy
Blue Frog Chocolates
• Icy Hot Chocolate (frozen drink)
• NOLA Nectar (frozen drink)
• Chocolate dipped Zapps Crawtator chips
Boucherie
• New Orleans style BBQ shrimp po-boy
• Pulled pork po-boy
• 12 hour roast beef po-boy with red pickled onions & horseradish cream
Bourbon House
• Bourbon BBQ shrimp po-boy
• Pulled pork po-boy with creole slaw
Crepes a la Cart
• Nutella crepe
• Strawberry crepe
• Strawberry & Nutella crepe
Crescent Pie & Sausage Company
• Hot sausage po-boy w/tomatoes & peppers
• Bad Bart’s Black Jambalaya
Dante's Kitchen
• Confit pork Cuban po-boy w/black pepper bourbon mustard
Deli at The Cellars
• Shrimp remoulade po-boy
• Smoked portobello po-boy
• Alligator sausage po-boy with honey mustard glaze
Emeril's Delmonico
• Confit pork cheek po-boy with dirty rice aioli and southern-style cole slaw
Franky and Johnny's
• Fried Boudin Po-boy
Gattuso's
• Sloppy soast beef po-boy
• Fried shrimp po-boy
• Fries
• Gumbo
Grand Isle
• Smoked fish po-boy
• Boucherie po-boy
GW Fins
• fried Maine lobster tossed in Crystal hot sauce po-boy
Jack Dempsey's Restaurant
• Fried shrimp remoulade po-boy
• Veal cutlet po-boy
• Baked macaroni
• Shrimp, crab, corn bisque
Jacques-Imo's
• Slow roasted duck po-boy
• Fried shrimp po-boy
• Fried green tomato with shrimp remoulade po-boy
• Jacques-Imo's Famous Fried Chicken, 2 pc. w/side
• Smoked turkey leg
• Smoked boudin po-boy with creole mustard sauce
Le Citron Bistro
• Grits and Grillades po-boy
Mahony's Po-boy Shop
• Root beer glazed ham & cheese po-boy
• Pork belly & pepper jelly po-boy
Palace Café
• BLT po-boy with Crystal aioli
• Smoked duck po-boy with citrus jalapeno marmalade
Parkway Bakery & Tavern
• Slow roasted chuck roast po-boy
Pascal's Manale
• BBQ shrimp po-boy
Red Fish Grill
• BBQ oyster po-boy
• Grilled shrimp and blackened avocado po-boy
Saltwater Grill
• Cochon de lait po-boy w/horseradish cream sauce
• Alligator sausage on a stick
• Crawfish & spinach boat
Sammy's Deli on Elysian Fields
• Garlic-stuffed roast beef po-boy
• Fried Chicken, Chisesi ham and Swiss po-boy
• Seafoof mirliton soup
• Stuffed shrimp
Seither's Seafood
• Boiled shrimp remoulade po-boy
• Creole gumbo (chicken, sausage, and shrimp)
T.J. Gourmet Foods
• Crawfish bread
• Alligator sausage kabob with bone suckin' sauce
Vaucresson Sausage
Ye Olde College Inn
• Fried bread pudding po-boy

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Ye Olde College Inn
3000 S Carrollton Ave, New Orleans, LA 70118

Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

Jack Dempsey's Restaurant
738 Poland Ave, New Orleans, LA 70117

Parkway Bakery & Tavern
538 Hagan Ave, New Orleans, LA 70119

Jacques-Imo's Cafe
8324 Oak St, New Orleans, LA 70118

Mahony's
3454 Magazine Street, New Orleans, LA

Dante's Kitchen
736 Dante Street, New Orleans, LA 70118

Red Fish Grill
115 Bourbon St, New Orleans, LA 70130

Seither's Seafood
279 Hickory Ave, New Orleans, LA

Saltwater Grill
710 S Carrollton Ave, New Orleans, LA 70118

Bourbon House
144 Bourbon St, New Orleans, LA 70130

Grand Isle Restaurant
575 Convention Center Blvd, New Orleans, LA 70130

Emeril's Delmonico Restaurant & Bar
1300 St. Charles Avenue, New Orleans, LA 70130

Vincent's Italian Cuisine
4411 Chastant St, Metairie, LA 70006

Le Citron Bistro
601 Orange St, New Orleans, LA 70130

Dickie Brennan's Steakhouse
716 Iberville St, New Orleans, LA 70130

Boucherie
8115 Jeannette St, New Orleans, LA 70118

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  1. j
    JazzyB RE: tbiven78 Nov 9, 2010 12:39 PM

    Jacques Imos fried chicken. Have the poboys cut 1/2 so you can share. We usually sample several. I have no qualms about taking a bite and chucking the rest if I don't like one. It would be nice if they were slider size so folks could sample more.

    1 Reply
    1. re: JazzyB
      tbiven78 RE: JazzyB Nov 9, 2010 01:08 PM

      Sharing is a requirement, although the one that tickles my fancy most is the Pork Belly and Pepper Jelly.

    2. s
      smilingal RE: tbiven78 Nov 9, 2010 01:47 PM

      is this just for a specific poboy fest?

      1 Reply
      1. re: smilingal
        noradeirdre RE: smilingal Nov 9, 2010 03:50 PM

        It's for the poboy festival this Sunday (11/14) OMG CAN'T WAIT.

      2. m
        midcity RE: tbiven78 Nov 9, 2010 05:42 PM

        I've had the duck from Jacques-Imo's in the past and it's been great. I also love banh mi, and I think it was Banh Mi Sao Mai [?] that had my favorite there some other year.

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        Jacques-Imo's Cafe
        8324 Oak St, New Orleans, LA 70118

        1. tbiven78 RE: tbiven78 Nov 10, 2010 10:33 AM

          ok so I posted this in another thread, so i apologize for the duplication but today is Day 1 of the Turkey Day Poboy at Parkway...... Thanksgiving turkey, Cornbread dressing, and Cranberry sauce. Need I say more? Here's a pic i took with the ole phone camera.....

           
          1. texasredtop RE: tbiven78 Nov 12, 2010 07:55 AM

            I had the bbq shrimp poboy at Boucherie when they first moved into their new place and wasn't impressed. Everything else I had there was wonderful though. It was the least favorite of everything I've ever eaten there. Somehow I think the bbq shrimp lose a lot when they are cooked out of the shell.

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            Boucherie
            8115 Jeannette St, New Orleans, LA 70118

            1 Reply
            1. re: texasredtop
              h
              hazelhurst RE: texasredtop Nov 12, 2010 08:10 AM

              I'm all in favor of saving the po-boy and all..and even some variations but this is getting out-of-hand. A grits-and-grillades po-boy? Plus some other offerings seems awfully gild-the-lily t'me. What would Bennie Martin say? (Well, he'd probably say "I'll make a buck") Sure, fried oysters on their own are great and a po-boy is a delivery system but some of this stuff is gonna suffer from bread being in the way. (I still think of how much better a soft-shell crab po-boy would be if the crad were sauteed and on a plate.)

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