Unearth The Voyage
If you find yourself wandering down Bourbon Street, neon light bouncing off your face, half‑drunk and ready for a bite, you’ll get plenty of po’boys – overpriced, tourist‑y, and bland. But real travelers – with tastebuds intact – know to go off the beaten path, past the flash and fakery. Here’s a place where locals gather, the bread is whispered about like an old friend, and every bite tastes like Louisiana itself, not a theme‑park version of it. Welcome to Domilise’s Po‑Boy & Bar (and a few other neighborhood legends) – a shrine of flavor, grit, and generations all rolled into one messy, glorious sandwich.
1. Domilise’s Po‑Boy & Bar – Uptown NOLA, Since the 1930s
Domilise’s is not just a sandwich shop; it’s a beloved institution. Opened in the 1930s, it offers a window into New Orleans’ rich culinary past. Customers find themselves amidst a backdrop of tradition, with every bite of their shrimp and roast beef po’boys telling a story of heritage.
The po’boys here are generously filled and messy, drenched in gravy and bursting with flavor. The bread – a crucial element – is perfectly crispy yet soft inside, embodying the essence of a true po’boy. Locals don’t see Domilise’s as a mere eatery but a ritual, a testament to the authentic taste of New Orleans.
2. Parkway Bakery & Tavern – Mid‑City Institution Since 1911
Established in 1911, Parkway Bakery & Tavern is a cornerstone of New Orleans’ po’boy scene. Known for its overstuffed sandwiches, it’s a place where the sandwiches do the talking.
The roast beef with gravy and fried shrimp po’boys are particularly popular, drawing locals and tourists alike to its doors. The atmosphere is a blend of nostalgia and community, with each visit a fulfilling experience.
Time Out describes Parkway as a “bucket-list destination,” an accolade that reflects its status as a must-visit for food enthusiasts. The vintage charm and commitment to tradition make every visit memorable.
3. Olde Tyme Grocery — Lafayette’s Hole‑in‑the‑Wall Legend
Olde Tyme Grocery in Lafayette may look humble, but its reputation for po’boys is anything but. Since Glenn Murphree took over in 1982, the menu has expanded to include various delightful options like fried crawfish and roast beef po’boys.
The fried oysters are a standout, crispy and briny, nestled within soft bread that absorbs every drop of flavorful sauce.
Known for affordable prices and top-notch quality, Olde Tyme is a beloved local spot where flavor and tradition meet. Wide Open Country claims it’s “by far the best thing to eat in this great state,” a testament to its enduring appeal.
4. Liuzza’s by the Track – Mid‑City’s BBQ‑Shrimp Haven
Liuzza’s by the Track is renowned for its signature BBQ-shrimp po’boys. This Mid-City gem offers sandwiches soaked in a buttery, Worcestershire-laden sauce, so rich you’ll need extra napkins.
The fried oyster po’boys also shine, with perfectly breaded oysters that are creamy inside. The location, close to the race track, adds to its local charm.
Locals adore the vibrant neighborhood vibe, the cold beer on tap, and the delectable, unpretentious food offerings. It’s a place where serious po’boy enthusiasts gather to indulge in authentic flavors.
5. Guy’s Po‑Boys – Uptown, Simple Is King
Guy’s Po-Boys, nestled in Uptown, is where simplicity reigns supreme. Despite its modest appearance, it’s celebrated for a unique twist – potato-chip toppings that provide an unexpected crunch.
The fried shrimp and roast beef po’boys are fan favorites, lovingly crafted without pretension. Every sandwich is a testament to getting the fundamentals just right.
Locals appreciate the straightforward approach, where the focus remains on quality and taste. Guy’s is a testament to the idea that sometimes less is more, with every bite bringing satisfaction.
6. Why This Place Beats Bourbon Street Every Time
On Bourbon Street, po’boys are props: plastic baskets, dull bread, and lubricious tourist prices. Here, in these spots – Domilise’s, Parkway, Olde Tyme, Liuzza’s, Guy’s – you’re biting into history, craft, and community. The bread is authentic (Leidenheimer or Dong Phuong), the gravy is unapologetic, the seafood fresh and fried with discipline. The atmosphere? Unvarnished. No tourist frills, just locals nodding in approval, and the kind of conversations that start with “You ever try the roast beef at…?” This is what po’boys were meant to be.
