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"po boy done right"!

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That's what my ex-pat brother who's in town wants, which to him means one: 1) made with the "proper" light, airy French bread that is still crispy; and 2) heated in the oven before serving. It is almost immaterial what the contents are, if both aren't there, he deems the roast beef/shrimp/oyster po-boy to be good but not top-tier.

Problem: he never likes where I take him, i.e., meeting the full criteria: Parkway, Mahony's, Domilese's, Bear's, R&O...it's Tracey's roast beef only that fits the bill. Not sure how good they are these days.

In a word: help!

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  1. As has been posted in other threads, a po boy preference is such a personal thing. One of my favorites is Radosta's in Old Metairie. They serve all of the standards plus a few specials that are a bit unique.

    3 Replies
    1. re: cornflake10

      I'm interested to have a suggestion or two for po boys that are served on fresh, crispy bread but also warmed. When I'm in N.O. next month, I will be without a car and unable to use public transport (traveling with dog). I'll be on foot in the Quarter or else in a taxi. Old Metairie seems a tad far for me, unfortunately, though the menu at Radosta's is appealing. Having never eaten an authentic po boy, I'd probably stick to a standard, such as fried shrimp or fried oyster (or a mix of the two).

      1. re: 1sweetpea

        The "warmed French bread," was common at Frank's Deli, back when Frank's M-I-L did much of the cooking. Not sure what the children are doing now?

        There was an older toaster oven, that was used for most sandwiches, but it's probably long gone now, too.

        Hunt

      2. re: cornflake10

        Love Radosta's (when I'm out that way)

      3. So he doesn't like seafood poboys? Do you think he would like one with fried chicken sort of like a cordon blue?

        3 Replies
        1. re: hltran

          Oh no, he does. The point I'm making is, who in town has the best bread for po-boys and also warms them before serving, a step that most no longer take. I know of so few, which is my problem.

          1. re: sanglier

            Oh who warms the bread before serving poboy? All the places that I've had poboys are non poboy restaurants like High Hat Cafe for Oyster poboy I think they toast their bread

            1. re: hltran

              Parkway said they toast theirs in order to help it hold up to the gravy.

        2. Tracey's doesn't use Leidenheimer any more....they use Binder's. Not as good in my opinion.

          2 Replies
          1. re: BayouTeche

            Really? I had no idea. Leidenhiemer has let me down from time to time and I say that even being on speaking terms with the family. .I wish Leidenheimer would bring back Gendusa, which they bought before Katrina. Gendusa's gigettes were the best bread in town and everyone knew it.

            1. re: BayouTeche

              When did they switch? Like the bro-in-law mentioned in the OP, Tracey's is at the top of my list for roast beef. I was there about six months ago and could swear I noticed something different, but then I only visit New Orleans once a year, so I chalked it up to my own senses pulling a trick on me.

            2. Probably not what your brother has in mind when he returns to NOLA looking for po-boys, but MoPho serves their Vietnamese style po-boys on warmed bread that is soft and airy on the inside with a slightly crisp crust. My husband's duck po-boy was excellent.

              The po-boy offerings are not traditional--no roast beef or fried oysters--but there was a fried shrimp/country ham one that sounded interesting. The only other one I recall was a pork 7-steak po-boy, a couple others.