Killer Poboys
The contemporary po-boy made with the same seriousness as the traditional one — different ingredients, same standard.
French Quarter
Started in the back of the Erin Rose bar on Conti, now also at a standalone location on Dauphine. The argument is that the po-boy is a form, not a recipe — and that pork belly with lime cabbage slaw, or seared Gulf shrimp with marinated daikon, deserves the same Leidenfrost bread and the same care as roast beef debris.
The argument lands. The pork belly po-boy is the introduction. The Dark and Stormy glazed shrimp is the case for the kitchen's range. Sides are minimal and good — a few chips, a pickle, the bread does the heavy lifting.
The Erin Rose location is small, smoky-adjacent (it's behind a bar), and has the best version of the experience. Dauphine is more comfortable for a sit-down. Either way, lunch is the move; both close earlier than you'd expect.
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