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Parkway roast beef po'boy

Ignatious Riley Dec 22, 2013 09:12 AM

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. FoodChic RE: Ignatious Riley Dec 23, 2013 06:58 AM

    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. c
      collardman RE: Ignatious Riley Dec 23, 2013 11:19 AM

      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. Bill Hunt RE: Ignatious Riley Jan 3, 2014 06:37 PM

        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. k
          kibbles RE: Ignatious Riley Jan 4, 2014 09:57 AM

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

          1. FoodChic RE: Ignatious Riley Jan 23, 2014 04:16 PM

            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
              JazzyB RE: FoodChic Jan 24, 2014 06:18 AM

              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
                sanglier RE: JazzyB Jan 24, 2014 08:39 AM

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

                1. re: sanglier
                  JazzyB RE: sanglier Jan 24, 2014 09:09 AM

                  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
                    sanglier RE: JazzyB Jan 24, 2014 11:33 AM

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

                    1. re: sanglier
                      uptownlibrarian RE: sanglier Jan 24, 2014 11:38 AM


                      1. re: uptownlibrarian
                        sanglier RE: uptownlibrarian Jan 24, 2014 01:54 PM

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

                        1. re: sanglier
                          JazzyB RE: sanglier Jan 25, 2014 03:51 AM

                          I'd be happy to send/email.

                          1. re: JazzyB
                            sanglier RE: JazzyB Jan 25, 2014 07:41 AM

                            Thank you, that would be great!

                            1. re: sanglier
                              JazzyB RE: sanglier Jan 25, 2014 12:46 PM

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


                              1. re: JazzyB
                                sanglier RE: JazzyB Jan 25, 2014 04:38 PM

                                I am most appreciative, owe ya one!

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