Prep your taste buds, the Po-Boy Fest is coming!

Dress it up with roast beef, spice it up with Cajun shrimp, or load it up with some crispy fried oysters; no matter how you fill it,  the Po-Boy is king in the Crescent City. The residents of New Orleans do not mess around when it comes to this uniquely local staple.

Created in 1929 by the Martin brothers in their hole-in-the-wall coffee shop, the sandwich was their way of supporting the striking streetcar workers during heated negotiations for better working conditions and wages.

The Martin Brothers had both worked for the union prior to opening their restaurant and vowed to support their fellow members.  They did this in the form of large french loaf sandwiches filled with sliced beef and gravy to the hungry strikers, each and every day until the strike ended – for no charge  Of course, the striking workers were not making any money during their strike, to which they earned the nickname of “poor boys”.  Every time one would enter the restaurant, someone would announce that a ‘poor boy’ had entered, thus the sandwich acquired the now infamous name of Po-Boy.

In the Big Easy, the Po-Boy is serious business, pleasing the most scrutinizing taste buds with a variety of fillings and signature ingredients. Every restaurant has it’s own version and style of preparation.

For the novice, the best time to sample & enjoy these over the top creations is during the Annual Po-Boy Fest coming to New Orleans this November 2009.

Make plans now to be here for all the fun!

When: Sunday November 22, 2009

Where: Oak Street between Carrollton and Eagle. Take the St. Charles street car to the Fest. Stop #46.

What:

*Acme Oyster House: Offers a variety of Po-Boys ranging in catfish to crawfish and of course, the fried oyster variety.

O’Henry’s Sizzling fried shrimp or catfish

Drago’s Seafood Restaurant: BBQ shrimp, oyster, roast beef- you name it, and Drago’s serves it.

*Grand Isle: Sample a traditional po-boy like fried shrimp or oyster, or enjoy a signature sandwich such as their  award-winning alligator sausage creation.

Boucherie: The traditional po-boy gets upgraded with culinary creative toppings, such as their duck confit po-boy with pickled carrots and candied pecans, or their pulled pork po-boy with purple cabbage cole slaw.

Chateau Orleans Po-boys: Ham, hot sausage, artichoke, beef taco style, ruben, and even meatball, the crew at Chateau Orleans PoBoys take the classic Po-Boy to new heights!

Jack Dempsey’s Restaurant: Munch on boiled shrimp, fried shrimp, fried veal cutlet, fried catfish, fried redfish, or even soft shell crab (seasonal item.)

Other restaurants serving their own style of Po-Boy:

Bear’s Grill, *Bourbon House, *BOZO’s Restaurant, C&J Catering, Carnival Brands of N. O., Catering Connection, Co Co Red’s, Creole Delicacies, Crepes a la Cart, Crescent Pie & Sausage Company, Di Martino’s Famous Muffulettas, Emeril’s Restaurant, Gattuso’s Neighborhood Bar & Grill, Koz’s Restaurant, Little Tokyo, *Mahoney’s Po-boy Shop, Mat & Naddie’s, Michael Joyner Catering, Ninja Restaurant, NO Hamburger & Seafood Co., NO Original Po-boys, Palace Café, Parkway Bakery & Tavern, Pascal Manale’s, Red Fish Grill, Saltwater Grill, Sammy’s Deli on Elysian Fields, T.J. Gourmet Foods, Vaucresson Sausage.

* denotes Avenue Inn B&B favorite for a Po-Boy

Here is the complete menu!

Dig in to the complete menu for the 2009 Po-Boy Fest

The Avenue Inn Bed and Breakfast, located in the Uptown Garden District of New Orleans, is only a short streetcar ride from the festival. Special Po-Boy Fest rates are available. Call 800-490-8542 for details.  Make your reservation today!

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