Liuzza's by the Track
A Mid-City neighborhood bar that happens to make the BBQ shrimp po-boy that defines the genre.
Mid-City
On Lopez near the Fair Grounds racetrack, the kind of low-slung neighborhood place that has been a bar since the 1930s and a lunch destination since locals figured out the kitchen was serious. Distinct from Liuzza's Restaurant on Bienville — different family, different menu, different reasons to go.
The BBQ shrimp po-boy is the order, full stop. Head-off shrimp in a peppery butter sauce, on French bread that has been hollowed out to hold the sauce — a structural engineering decision that makes the sandwich actually edible. The gumbo is real. The fried green tomato po-boy is an underrated alternative.
Becomes the lunchroom of choice during Jazz Fest, when the Fair Grounds is two blocks away — book ahead or come at 11:30. Otherwise walk in. Cash and card both work.
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