There is no sandwich on Earth that carries more civic pride than the New Orleans po-boy. Every neighborhood has a spot. Every local has an opinion. And if you bring up yours at a bar, be prepared to defend it with your life.
How the Po-Boy Got Its Name
The origin story goes back to 1929, when brothers Bennie and Clovis Martin, both former streetcar conductors, opened a sandwich shop in the French Market. During a transit workers' strike, they started handing out free sandwiches to the strikers. Every time one walked in, someone behind the counter would yell, "Here comes another poor boy." The name stuck. The PoBoy Patent design from Dirty Coast pays tribute to the original 1929 creation.
The Bread Makes the Sandwich
Ask any local what makes a great po-boy and they will say the bread before they say anything else. New Orleans French bread is its own species: light and airy inside, shattery and crisp on the outside. Leidenheimer Baking Company has been baking it since 1896.
When you order one "dressed," you get lettuce, tomatoes, pickles, and mayo. Ordering it "nuttinonit" means just meat and bread. Most locals go dressed and add hot sauce.
Where to Get the Best Po-Boys
Parkway Bakery and Tavern in Mid-City has been slinging sandwiches since 1911. The roast beef po-boy is the one people drive across town for.
Domilise's in Uptown is the kind of place that makes you wonder how it has survived this long without changing a single thing, and then you take a bite of the fried shrimp po-boy and you understand completely. Small, no frills, cash only, perfect.
Liuzza's by the Track near the Fair Grounds has the best roast beef po-boy argument locked down for a lot of locals. Their BBQ shrimp po-boy is also a serious contender.
Killer PoBoys in the French Quarter takes the tradition and runs with it. Seared shrimp with chili garlic butter, dark and stormy pork belly, glazed pork chop with lime slaw. The 64 Parishes encyclopedia has a great deep dive into how the sandwich has evolved.
The Po-Boy Is a Way of Life
The po-boy shows up everywhere in New Orleans culture. It is the meal you grab before a parade, the thing you order at 1 a.m. after a show on Frenchmen, and the lunch that gets passed around at a crawfish boil when someone shows up late.
The Eat Lunch Talk About Dinner design captures that perfectly. In New Orleans, food is never just food. It is the conversation, the plan, the excuse to gather.
Be A New Orleanian Wherever You Are. But if you can be one with a shrimp po-boy in your hand, even better.
FAQ
What is a po-boy?
A traditional New Orleans sandwich served on crispy French bread, typically filled with fried seafood or roast beef with gravy. "Dressed" means lettuce, tomatoes, pickles, and mayo.
Where did the po-boy originate?
Created in 1929 at Martin Brothers restaurant in the French Market, serving free sandwiches to striking streetcar workers.
What is the best po-boy in New Orleans?
Depends who you ask. Parkway, Domilise's, Liuzza's by the Track, and Killer PoBoys are consistently mentioned.
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