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Po Boy- Crafts Street in Newton? Does anyone know anything about this?

I was driving on Crafts Street in Newton today and went by that little place that used to be a sandwich joint, then had a fire, then was a sandwich place again- across from the autobody shop, near Washington Street/WF. Noticed that while it still had a Boar's Head sticker on the door, there is a new-ish sign on the front that said "Po Boy". I nearly had an accident right then and there because I was trying to peer in the (dark) windows. Could it be that something so wonderful might actually go there or is it just a dream?

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  1. Oh please let it be so. And let it be the real thing, not a Boston interpretation of a sandwich that needs no tinkering.

    1. A little poking shows some activity w/ the city of Newton for signage and a liquor license and the name Eric Cormier - could it be the same as the writer, etc, from New Orleans? Fingers crossed, dreaming of a Domilise's half and half....

      4 Replies
      1. re: okra

        More Newton news - appears that a chain called Seasons 52 is applying for a liquor license to operate at 220 Boylston Street, Building C, Chestnut Hill Square, Chestnut Hill, MA.
        Seasons52.com says that it is planning to open in Autumn 2013.

        1. re: Bob Dobalina

          Seasons 52's opening was announced back in September in this Boston Business Journal article: http://www.bizjournals.com/boston/rea...
          I am not a hater of all chains like other hounds but I was hoping for something a bit less generic in this new development.

        2. re: okra

          That's quite the thought. If that's the case, I wonder if Brett Anderson (former Times-Picayune restaurant crititc who is spending this year at Harvard) has any insight? Might try reaching out to him via Twitter.

          Also, Okra I always enjoyed Franky and Johnny's over Domilise's in that neighborhood. Have you had both?

          1. This would be great because the only decent po' boy I've had in this region is in Portland at Po' Boys & Pickles.

            1. That has been up for months with no appreciable change inside. Very confusing.

              its a "Charcoal Guido's" watch all over again.

              1 Reply
              1. re: hyde

                Ok, I'm a little slow on the uptake.

                But still... let it be a real thing. Please please please.

              2. Anyone checked this out yet??

                1. Very promising first visit. They were out of oysters so I ordered a "fully dressed" spicy catfish po' boy which was very good with the only prob being maybe the use of too good of bread-Ciabatta roll and lettuce - romaine. I suggested a soft sub roll and shredded iceberg as traditional. The owner/ manager was very appologetic about the shortage of oysters and said they would be back the next day. He let me sample an experimental house specialty - a crispy, deep fried deviled egg - very interesting! I will be back!!!

                   
                  1 Reply
                  1. re: UmamiBreath

                    I went to Po Boys today. My DC and I split a shrimp po' boy and an order of onion rings. We thoroughly enjoyed them both. The sandwich was loaded with flavor, without overshadowing the flavor of the shrimp. The onion rings (thinly battered with a lovely hit of spice) were very good. The very friendly owner brought us the deep fried deviled eggs, as well. Two of the three had cooked yolks - like a deep-fried hard-cooked egg) but the third yolk was creamier - more like a deviled egg. I imagine that is extremely difficult to do.

                    We bought a fish sandwich (owner said it was haddock) to eat later. I just finished my half and it was very tasty. I wish I had eaten it while it was still crispy, but that's not their fault. I would definitely order this again.

                    It's a very tiny place and there is only room for about four people to eat in at a time, but I will certainly be back for take-out. Or eat-in, if I'm as lucky as we were today.

                  2. quick note: this place opens at 5am! but closes at 3.

                    get sandwiches on the way to work.

                    1. Anyone know if they make their own mayo? One family member hates the commercial stuff but loves homemade.

                      In any event, sounds like a good addition to the Metrowest.

                      1. I had lunch at Po Boys today. We went for the namesake po boys, but that's not all that's available. It's basically a take out sub shop with a breakfast menu, the usual cold subs (deli meat from Boar's Head, as the plentiful signage attests) and pizza (who the heck knows?). Also ice cream (soft serve and hard), frappes and smoothies at bargain prices (I think a small soft serve is $2, a superjumbo is $3.50).
                        But we came for the New Orleans po boys. Had the medium spicy shrimp (also available mild and hot) and the fish sandwich. Each was a bit more than $10 with your choice of onion rings, fries, New Orleans rice or cole slaw (the ordinary, non-New Orleans subs cost much less). The sandwiches came on medium sized ciabatta-type rolls with romaine lettuce, tomato and a spicy mayo. I'd give the edge to shrimp, but both were nicely fried and tasty. Onion rings were thin and about as good as I've had in any restaurant, though they were slightly oversalted. Cole slaw was creamy and above average. We split everything and exited stuffed (helped by the deep fried deviled egg the owner gave us to try while we were waiting). While the po boys did not attain the ethereal majesty of New Orleans finest, they were solid enough efforts.
                        The atmosphere inside is definitely local sub shop -- just four stools at counter tops -- but there's some New Orleans decor plus New Orleans funk on the sound system (at least some of the time; music switched abruptly from Neville Brothers to "More Than A Feeling.").
                        The upbeat owner said he expects an order of oysters (to fry for po boys) next week, though oyster po boys are not listed on the painted menu. He also said he plans to put tables out front when the weather allows.
                        The place was getting busy when we were done so I didn't get a chance to offer my suggestion, which would be to add New Orleans-style roast beef po boys to the menu, something that I've never had outside of NOLA itself -- moist, flavorful, falling apart beef covered with gravy and all the ends and shred that fall into it -- what's called debris at Mother's on Poydras Street (and maybe elsewhere for all I know).
                        It would be nice if Po Boys can expand the Southern side of its menu -- and to see a distant outpost of New Orleans flourish on an out of the way side street in Newton.