{"id":3736,"date":"2024-04-15T03:16:20","date_gmt":"2024-04-14T19:16:20","guid":{"rendered":"https:\/\/www.marga.org\/foodblog\/?p=3736"},"modified":"2024-05-08T02:10:43","modified_gmt":"2024-05-07T18:10:43","slug":"gastronomic-new-orleans-johnnys-po-boys","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2024\/04\/gastronomic-new-orleans-johnnys-po-boys\/","title":{"rendered":"New Orleans Food Tour: Johnny\u2019s Po-Boys"},"content":{"rendered":"\n
A Taste of the South: Notes from a Trip to Louisiana<\/a><\/pre>\n\n\n\n
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Chasing the Eclipse: Gastronomic Notes from a Trip to New Orleans and Dallas.<\/pre>\n\n\n\n
Wherein we discovered that Po-Boys are just subs<\/h3>\n\n\n\n
I had meant my trip to New Orleans to be a foodie trip of sorts, and I wanted to make sure we tried most of the  most typical dishes of the city, a rather hard task for a two day trip as there are many.  One of them are po’boy sandwiches<\/em>.  I had had po’boys before, at different restaurants in California, but I was never quite clear as to what exactly they were.  Well, it turns out that they are just a version the New Orleans version of sub sandwiches: hot sandwiches served in half-loaves of French bread. There are different stories<\/a> as to where they got the po’boy name in New Orleans and clearly different ways to spell its “poor boy<\/em>” name.  The most famous po’boys in New Orleans are generally those featuring oysters or shrimp\/crawfish (the latter are basically just fresh water shrimp), but they can have almos any filling you can imagine.  Johnny’s Po-Boys<\/strong> probably has one of the most extensive selection of po-‘boys in New Orleans.  They also serve seafood platters and New Orleans specialties such as jambalaya and red beans and rice.<\/p>\n\n\n\n
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Johnny’s Po-Boys is a very casual eatery. It’s the oldest family-owned po’boy restaurant in New Orleans, now in its eight decade of existence. It features a handful of tables covered with plastic tablecloths and a counter where you order your po’boy.  It gets pretty busy at lunch time. Prices are pretty high, from the mid-teens to low twenties for a sandwich.  But this is the French Quarter and they mostly cater to tourists.<\/p>\n\n\n\n
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I wasn’t yet hungry enough for lunch, so Mike ordered a Vodoo Shrimp po’boy<\/strong> for himself ($20) with lettuce (and additional 25-cents!).  He thought it was awesome.  It had a generous amount of shrimp and a very tasty, and only slightly spicy, sauce.  He gave it a 10\/10, which is extremely unusual for him.  He would definitely order it again.<\/p>\n\n\n\n
Johny's Po-Boys
511 St Louis St
New Orleans, LA
Th-Su 8 AM - 3:30 PM<\/pre>\n\n\n\n
New Orleans Food Tour<\/a><\/h3>
<\/center>\n","protected":false},"excerpt":{"rendered":"
A Taste of the South: Notes from a Trip to Louisiana Chasing the Eclipse: Gastronomic Notes from a Trip to New Orleans and Dallas. Wherein we discovered that Po-Boys are just subs I had meant my trip to New Orleans to be a foodie trip of sorts, and I wanted to make sure we tried […]<\/p>\n","protected":false},"author":2,"featured_media":3738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[600,601,28,285],"class_list":["post-3736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants","tag-eclipse-trip","tag-new-orleans","tag-reviews","tag-sandwiches","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=3736"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/3736\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media\/3738"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=3736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=3736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=3736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}