And my stock answer is the best sandwich shops are actually here on the Mississippi Coast but there is one place in the French Quarter that has bonafides with the Slabbed Nation: Killer Poboys on Conti Street.
I mention all this because owners April Bellow and her finance Cam Boudreaux’s little sandwich shop is getting noticed by the food media in NOLA appearing in Just off the Red Streetcar Line and Gambit within the past couple of days. These ain’t your mommas Poboys folks as Just off the Red Streetcar Line explains:
We’ve pretty much plowed through the entire menu and have yet to settle on a favorite. If pushed, I’d say the NOLA Rum & Chipotle Braised Pork (with summer veggie Chow Chow and garlic aioli) or the Moroccan Spiced Lamb Sausage (with Tzatziki sauce, sumac carrot relish and torn mint) would be 1a and 1b, while the Coriander Lime Gulf Shrimp (with marinated Daikon and carrot, cucumbers, herbs and the house special aioli) would be my close 2. For those of you cutting down on (or out) the meat, a Curry Roasted Seasonal Veggies and the Creole Tomato and Caper Basil Pesto round out the rest of the po-boys. The two salads are light and refreshing and, at a mere $2 or $4, hard to resist grouping with a po-boy.
Worried that April and Cam’s location in the Quarter means their menu is French Quarter priced? Perish the thought as I continue:
One gripe I have about French Quarter eating is that the prices have been adjusted for that tourist “discount.” That and the good places are seriously outweighed by the bad. Killer Poboys doesn’t fall victim to either of these issues. The po-boys are $7 for the veggies, $8 for the pork and $9 for the shrimp of lamb. That’s pretty good for quality eating in the French Quarter, hell a foot long turkey from the Subway on N. Peters will run you just under $7.
But the secret to any great Poboy is the bread and therein lies a Killer secret: They use Vietnamese banh mi-style bread for their offerings.
Killer Po-boys is located at 811 Conti Street and is open Wednesday through Saturday from noon to 10 p.m. and Sunday from noon to 5 p.m. Bring cash because that is all they take.