6 Best Po-Boys in New Orleans

The po-boy is a classic. It’s been a staple in New Orleans food since its 1929 creation by brothers Benny and Clovis Martin and a must for anyone traveling to the city. Most New Orleans kids had a po-boy before a peanut butter and jelly sandwich. But, with the amount of offerings around the city,

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Guy's PoBoys

Shrimp from Guy’s, because it is tasty as hell and it’s so hearty the hubby and I can share a half-sized one. -Melanie Warner Spencer Editor, New Orleans Homes/New Orleans Bride

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Frady's One Stop Food Store

Roast beef po-boy from Frady’s. Mouth-watering goodness. The tenderest roast beef I’ve had. -Kim Singletary Editor, Biz New Orleans

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Mandina's Restaurant

Catfish po-boy from Mandina’s is a classic. I’ve been eating at Mandina’s for my entire life and besides maybe Parkway, the catfish at Mandina’s is hard to beat! Completely dressed, of course! -Kelly Massicot Editor, Digital Media

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Parkway Bakery and Tavern

Shrimp and oyster poboy from Parkway Tavern because I can never choose between just shrimp or just oyster. Win-win! -Ashley McLellan Editor, New Orleans Magazine

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R & O Restaurant and Catering

The roast beef debris po-boy from R&O Restaurant because it features flavorful, slow-cooked pot roast vs. what can often taste like cold cuts that have been warmed up in gravy! -Rich Collins News Editor, BizNewOrleans.com

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River Fine Foods

Half shrimp, half oyster from River Fine Foods. No panko batter, no artisanal bread, no brie, no fuss—just a classic, dressed po-boy. -Drew Hawkins Research Database Coordinator, Biz New Orleans

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