YOU HAVEN’T LIVED UNTIL YOU’VE EATEN A PO’BOY

What’s the origin of the po’boy? Here’s a short history lesson. The streetcar workers in New Orleans went on strike in 1929 when the stock market crashed and the Great Depression began. Two brothers, named Bennie and Clovis Martin – former streetcar workers who became bakers – began feeding the strikers. As Bennie explains, “We fed those men free of charge until the strike ended. Whenever we saw one coming we would say, “Here comes another poor boy.”

Where can you get a great po’boy sandwich in New Orleans today?

Believe it or not, the first po’boy I ever ate was in western Canada. The sandwich was filled with hot, juicy roast beef and it was absolutely delicious. Is your mouth watering? Then head out to one of our favorite spots.

PARKWAY PO’BOYS at 538 Hagen Avenue is known for its fried shrimp po’boy (an overstuffed sandwich made with French bread) as well as its fried oyster, catfish, roast beef and alligator sausage po’boys. When you’re asked if you want your sandwich “dressed” – say “yes” and get the shredded lettuce and tomato with mayo added. They must be doing something right – they’ve been around since 1911.

Where can you pop in and get delicious coffee and a beignet fast?

CAFÉ DU MONDE at 800 Decatur Street in front of Jackson Square, has delicious chicory coffee (eat your heart out, Starbucks), is open 24 hours and never closes except for Christmas Day. Their hot beignets (state doughnut of Louisiana) are covered in powdered sugar that goes all over the place: your bod, the table, the floor and even your shoes. No big deal. Everyone is in the same boat.

Where can you find the oldest of the old-line New Orleans restaurants?

ANTOINE’S RESTAURANT at 713 St. Louis Street began in 1840 and is known for its creation of the Oysters Rockefeller. This restaurant was one where playwright, Tennessee Williams, was seen fairly often. That said, he was also a regular at Arnaud’s, Brennan’s and Galatoire’s Restaurant so he didn’t play “the favorite” game. Antoine’s has 14 dining rooms and offers French-Creole cuisine, impeccable service and a unique atmosphere. CLICK HERE to read more.

I love the fact that so many establishments in New Orleans stay around for years and years. In New York City, 80% of the restaurants close in the first five years.

WE KNOW YOU’RE A QUICK STUDY SO TAKE A LOOK

Now, let’s discuss some of the ”food” words you’ll come across in New Orleans. We pinched them from a long list in Lonely Planet that we cut way down. Visitors to this fair city want to get out and bop around – not sit and read lists. Here goes:

BOUDIN – A tasty Cajun sausage made with pork, pork liver, cooked rice and spices

CAJUN (Cuisine) – The rustic cuisine of the countryside

CREOLE (Cuisine) – The rich, refined cuisine of the city

ÉTOUFFÉE – A Cajun or Creole stew of shellfish or chicken served over rice

JAMBALAYA – Hearty, rice-based dish with any combination of fowl, shellfish or meat (but usually includes ham)

MUFFULETTA – A round sesame-crusted loaf spread with a salty olive salad and layered with cheeses and deli meats

Shaun Nelson-Henrick