Culinaring in N’awlins: Po’boys in the Hood
Several years ago I once wrote that I simply didn’t understand Indian cuisine. The spices were confusing and heavy, and everything tasted the same, I complained. These days I love Indian food thanks to my roommate who knew how to make it. How does this relate to New Orleans? Well, I don’t think I get po’boys.
I found Parkway Bakery and Tavern the same way the world finds anything these days: Google. Searching for the “best new orleans po’boy” I read several articles and magazines and ultimately decided on this place. Verdict? Maybe because I’ve been eating sandwiches and subs non-stop at Emory, I have a hard time seeing the beauty in these distinctly N’awlins traditions. I love the idea of gravy on anything (sandwich, fries), but that’s about it. The French Bread here, on the other hand, was amazing and perhaps the best bread I’ve ever encountered. Flaky and buttery, flaky and buttery.
roast beef, shrimp
Oh these were brilliant. Gravy on fries is such a fantastic idea when the fries stay crunchy with a little bit of gravy on top.
I give you the right to yell at me after I tell you that I had to douse my po’boy in ketchup for flavor.