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Dec 22, 2013 09:12 AM

Parkway roast beef po'boy

For years, no, decades, we frequented Parasol's but they seemed to lose something recently. Additionally, the cigarette smoke was from the adjacent saloon unpleasant.

In times past, we had tried to get to Parkway, but something always interfered; alcohol, indulence, and the ever-present Tuesday, their closed day.

This time, while foraging for boudin at the somewhat nearby Creole Sausage Factory and emporium, and we we planned a trip/meal et Parkway

We were very pleased. The RB po'boy was excellent, and the fries with gravy were great. The flavor was appropriate, the other fixings were spot on for our palate and the combination just worked.

The bread can not hold the juice, so be prepared. In fact, I would not go there if I were all dressed for someone's inaugration.

I can not wait for the next meal there to have the gravy po'boy.


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  1. Last year, Brett Anderson did a series of articles in search of the best roast beef po-boy. It was a fun read that you might enjoy.

    1. Several good po-boys are graded by the number of napkins it takes to eat it. Roast beef has to be at least a three napkin sandwich.

      1. While we have had several of Parkway's offerings, it's always been the RB, that excels. While possibly not my "ultimate," of restaurants that are still open, it's up very near the top. Always delivers for me.

        Thanks for the post,


        1. the fries with "gravy" is a wonderful understatement. it is a meat-heavy meal of its own....

          1. Did anyone catch Parkway's beef po-boy recipe in the Times Picayune a couple of weeks ago? It had canned mushroom soup. I thought that was odd.

            I did like that they actually browned the beef. Parasol's recipe boils the beef.

            10 Replies
            1. re: FoodChic

              Gotta say, I'm not a fan and not surprised. I always get their shrimp.

              When I crave RB, I make my own. I use Herbsaint's short rib recipe. Far superior to everything else I've tried, makes a ton and cryovac/freezes well.

              1. re: JazzyB

                That sounds killer! Is the recipe in Donald Link's "Real Cajun" cookbook?

                1. re: sanglier

                  No, it's in New Orleans 86 recipe card box. Having had Link's short ribs years ago, I bought the otherwise unused cards just for that recipe. The short ribs are braised for 3 hours in a wonderful sauce, cooled, boned, floured, fried till crisp then served with the sauce on a potato rosti and a bit of horseradish sauce. Still on the menu with variations.

                  The sauce was so good I decided to braise whatever beef is on sale and use it for poboys. They are equally good with mayo and Crystal or horseradish sauce.

                  1. re: JazzyB

                    And where might an uninformed wild boar find said recipe cards, Octavia Books, for instance?

                      1. re: uptownlibrarian

                        Ebay?! Hmmm, I've never tried it, now is as good a time as any, thanks UL.

                          1. re: JazzyB

                            Thank you, that would be great!

                            1. re: sanglier

                              Good as written. I add extra garlic and hot chilies.


                              1. re: JazzyB

                                I am most appreciative, owe ya one!