Posted by Bruce Bilmes and Sue Boyle
, March 24, 2009 13:02
Most Roadfooders know to look for top-notch muffulettas and oyster loaves in New Orleans, but in the April ‘09 issue of Gourmet, Jane and Michael Stern urge readers not to ignore the drippy, debris-laden roast beef po’ boys served in many of the modest taverns across the city. Three of their po’ boy picks: Parasol’s Restaurant & Bar (“a tidal wave of supple beef tatters soaked with garlicky pan-juice gravy”), Parkway Bakery & Tavern (“beef so tender that it seems not to have been sliced but rather hand-pulled”), and Rocky and Carlo’s, pictured above from the Roadfood.com review (“soft flaps of meat dolloped with as much gravy as you want”). You’ll want to read the full story before your next NOLA trip.
