Ranked by TableJourney editorial score.
The New Orleans sandwich, an airy Leidenheimer French loaf split, packed with fried shrimp, oysters, roast beef debris or hot sausage, dressed with lettuce, tomato, pickle and mayonnaise.
The po-boy was invented in 1929 by Bennie and Clovis Martin, former streetcar conductors who ran a French Market sandwich shop. When the Carmen Strike paralysed the streetcars, the Martin brothers fed striking conductors free sandwiches on a special long French loaf they had Leidenheimer Bakery develop. They called the workers poor boys; the sandwich kept the name. By 1940 the po-boy had spread to every counter in the city. The two canonical forms (fried seafood and roast beef debris) emerged by the 1950s. Dressed means lettuce, tomato, pickle, mayo. Domilise's, Parkway, Mahony's and Liuzza's are the modern cathedrals.
5 editor picks for Po-boy in New Orleans, ranked by editorial score. All New Orleans signature dishes · Po-boy across every city.
Domilise's in New Orleans is the 1918 family-run po-boy counter on Annunciation Street at Belle Castle Uptown, with fried shrimp and oyster po-boys.
OrderThe fried shrimp po-boy, dressed, with hot sauce.
TipCash and local-card only at the counter; the kitchen closes when the bread runs out.
Killer Poboys in New Orleans is the back-of-Erin-Rose Conti Street po-boy counter, with chef-driven internationally-inspired po-boys including the seared.
OrderModern po-boy
TipSeared Gulf shrimp with daikon and sriracha aioli is the cult order; bring the po-boy to the bar.
Parkway in New Orleans is the 1911 Mid-City po-boy room on Hagan Avenue near Bayou St John, a German-built corner shop with roast beef debris and a screened.
OrderThe roast beef po-boy with debris, dressed. Add a beer.
TipThe back garden patio runs cooler in summer; the counter line is faster than the wait staff.
Liuzza's by the Track in New Orleans is the Bayou St John lunch counter near the Fair Grounds that invented the BBQ shrimp po-boy, still the room's anchor.
OrderThe BBQ shrimp po-boy, invented on this very counter.
TipCash only at peak; check the Jazz Fest schedule, the room turns into a circus on festival weekends.
Mother's in New Orleans is the 1938 CBD lunch counter at Poydras and Tchoupitoulas, home of the Ferdi Special po-boy with ham, roast beef and debris served.
OrderThe Ferdi Special po-boy with debris. Add a side of red beans.
TipLines are real; arrive at 11:00 or after 14:00 for the shortest wait.
Po-boy makes more sense with someone from New Orleans explaining it. These are the classes and tours we have checked, with booking links.
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