GW Fins chef/co-owner Tenney Flynn on his beloved lobster po-boy at the Oak Street Po-Boy Fest: "Last year we had a three-block-long line for most of the day, and we were making, I think, seven po-boys a minute for a lot of hours. Fried lobster is kind of sexy anyway, and when you take that knuckle meat and bread it and toss it in butter, that's really good." [Gambit]
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