In case you missed his Gambit reviews of Killer Poboys and Mid City's The Sammich, gustatory scribe Ian McNulty has bundled them together for the latest installment of WWNO's "Where Y'Eat." According to McNulty, these two po'boy innovators are challenging the city's po'boy conventions with absurdly tempting offerings such as lamb sausage po'boys (Killer) and fried lobster po'boys (Sammich) made with "big chunks of claw and tail meat are fried just long enough to crisp a tempura batter." [WWNO]
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