New Orleans: A food commentary – Part 2

Po Boys, Po Boys, Po Boys

Chances are pretty high that if you’re going to New Orleans and someone you know has already been there and you’re talking to them about New Orleans, they will say something to the effect of “OMG OMG G O JOMGOGMGOMG PO BOYS DDROOOOL.”  Sure enough, New Orleans is awash (hehehe) in Po Boys, their version of a Hoagie/Grinder/Sub/Whatever. From reading entirely too much on the matter, I came to find that the only functional difference between a Po Boy and any other sandwich/sub on Earth is the use of French bread – which is actually great, since the crust is nice and crisp while the inside is soft. Wonderful for sandwiches without a lot of runny toppings, but in the event that you throw on some gravy fries (as I did) onto your sandwich, you’re gonna end up with a really soggy mess on the bottom.

Case in point: the Ferdi. This rather famous sandwich prepared by Mother’s Restaurant comes on French bread with baked ham, roast beef, debris (in gravy), shredded cabbage, creole mustard and mayo. To be certain, it’s one of the best sandwiches ever and I’d eat an entire plate of debris by itself. But the gravy goes straight to the bottom of the bread and causes it to disintegrate, leaving you with a pile of stuff to eat. The Ferdi

Then again, if you’re like me you’ll eat the whole thing in 2 minutes flat and not have to worry about it. Yeaaaah buddy.

Shrimp Po Boy Furthermore, it also seems like the most popular thing to do for 99% of all restaurants serving Po Boys around town is to pile them to the ceiling with fried seafood. Fried oysters, fried shrimp, fried gator tails, fried catfish, fried crawdads, fried fries, it goes on like that for a while (but no fired clams, surprisingly!). It actually begs the question: Why doesn’t Baltimore do this? We’re pretty obsessed with seafood on the whole and I rarely see fried insert seafood here subs around town. Come to think of it, a lake trout Po Boy would be pretty awesome…

To the point, you can’t go anywhere in New Orleans without tripping over a Po Boy. They’re everywhere. Most places do a serviceable job of putting together a nice sandwich for you but real trick is finding the best ones – much like finding a decent deli pretty much anywhere, anymore. So if you go, try Domilese’s, Mother’s, or Sugar Shack. You won’t be disappointed!

…and for an honorable mention try Tomatillo’s for their “niño pobre,” which is basically just a wrap but they were pretty awesome folks and have live music (including a rockabilly version of “When The Saints go Marching In”) often times.

4 thoughts on “New Orleans: A food commentary – Part 2

  1. actually we did the ferdie at mother’s and it was our least favorite food of the weekend. later i talked to a local who has lived there their whole life and said it used to be THE BEST (tourist joint or not) and since the son took it over it’s gone downhill. Although, their jambalaya was pretty good.

    sidenote: HIGHLY rec’d Coops on decatur st. total dive joint, but it was a recommendation from the same life-long resident and their jamby and fried chicken were both epiphany inducing.

    1. yeah I tried to hit up Coop’s on the first night there and it was packed. Wish I could have gotten a table since their menu looked really decent.

      I still love that debris though

  2. agreed….although i think with a bit reverse engineerring we can figure out how to make it pretty simply in a crock pot

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