Don’t come looking for fried shrimp here at this New Orleans East po’ boy hotspot. At Walker’s it’s all about barbecue: pork, brisket, and smoked chicken. Praised by the likes of Anthony Bourdain and Esquire, Walker’s is most known for its uber tender cochon de lait po’ boy, a perennial favorite at Jazz Fest, or try the other house specialty, burnt ends, made from brisket tips. Note: Doors close when the meat is gone.

R&O’s, a family establishment in Bucktown since the 1980s, touts pizza as its primary trade, but the po’ boys are legendary among native New Orleanians. It’s a full sit-down restaurant near the lake with a quick, efficient waitstaff that calls all the diners “sweetie” or “honey,” plenty of seating, cold beer, and a casual aesthetic that includes paper holiday decorations dangling from ceiling panels and a roll of paper towel on every table. Grab the R & O Special, a standard ham and roast beef po’ boy, but with cabbage in lieu of the more traditional lettuce.

Louisiana Pride is out on Downman Road in New Orleans East, and is one of the area’s best po’ boy destinations. In addition to a beloved hot sausage, the standard roast beef, shrimp, and oyster offerings are accompanied by a smoked sausage version, a take on a Philly cheesesteak, and fish po’ boys. 

Owner and former butcher Sammy Schloegel’s insistence on quality meat has made this Gentilly shop one of the best po’ boy destinations in town — it was previously the supplier of the slim patty sausage used in the beloved hot sausage po’boy from Gene’s, tragically closed in 2019. Choose 6” or 10” with most large sandwiches coming in at under $10; a large Ray Ray, one of the shop’s most popular with fried chicken, ham, and cheese, will set you back $12; and fried seafood options run $12-15.

Come Jazz Fest, this popular, laid back, horse-themed corner joint by the track is like its po’ boys, overflowing. The New Orleans-style barbecue shrimp po’ boy remains a popular option, but the stunner is the fried oyster with garlic butter.

While Bear’s offers an extensive line-up of the usual po’ boy suspects, it’s roast beef that’s the stand out at this Metairie comfort food locale. House roasted and served on locally baked Leidenheimer bread, Bear’s proclaims to have the best roast beef po’ boy around.

This is the place to take care of po’ boy, boiled crawfish, and daiquiri needs at the same time. Though known for seafood, Bevi’s meat po’ boys are also top-notch. Can’t decide? Go for the peacemaker po’ boy: fried Louisiana shrimp, roast beef debris, and Swiss cheese.

On a list of greats, few po’ boy spots can match the iconic status of this classic Mid City corner institution. Doors first opened over a century ago, and it began serving po’ boys to striking street car workers in the 1920s. Now two favorites, the overstuffed fried shrimp and the roast beef and gravy, have fervent followers — unless it’s the holiday season, then Parkway’s Thanksgiving po’ boy is most coveted. Also worth a mention for its rarity: the steamed corn beef brisket po’ boy.

More known for its breakfast and lunch plates than for “making groceries,” this joint is old school and proud of it. Frady’s is about as basic as it gets; orders are to-go and cash only. The fried shrimp and oyster or dripping roast beef with provolone are good bets. Tradition dictates chowing down at one of the shaded benches out front or sidewalk tables on Piety.

The beloved Verti Marte is the French Quarter’s longtime neighborhood deli, known for its breakfast, sandwiches, no-nonsense counter service, and 24/7 hours, a late night eats destination for sure. It’s loved equally for the hot sausage po’boy, a sloppy roast beef version made with a secret sauce, and the All that Jazz, a po’boy stuffed with a stack of grilled turkey, ham, American and Swiss cheeses, fried shrimp, sautéed mushrooms, and “wow sauce.”

Johnny’s paper-wrapped po’ boys are the favorite for many, and is a particularly good option for visitors who can’t necessarily go off the beaten path. Located in the heart of the Quarter, stop in for lunch and choose from more than 30 po’ boys, like the shrimp and oyster; alligator sausage; surf n’ turf; or soft shell crab.

Seither’s, tucked away in Harahan in a small, brightly colored building, is a powerhouse seafood destination. Popular for boiled crawfish, live music, and Jason Seither’s super creative seafood dishes, the po’ boys are another main draw, especially for varieties like the oyster, bacon, and mozzarella monster po’ boy; BBQ shrimp and andouille; and soft shell crab.

For more than 80 years, Zara’s has been a beloved and affordable grocery that manages to successfully cater to its upscale Prytania St. neighborhood but without the Uptown price tag. Order at the deli counter and take your po’ boy to go or park yourself at one of the tables out front.

The longtime po’ boy destination in the “sliver by the river” has something of a cult following. Easy to miss, a hand-painted sign signals the entrance to a no-frills time warp of formica and wood paneling. Like Parkway, Domilise’s has a long history tied to the city’s working class, and the family business marked its 100th anniversary in 2018. Both fried seafood and roast beef debris are customer favorites here.

Frankie & Johnny’s is one of few sit-down options for a po’boy,

When it comes to po’ boys on the Westbank, there are a few great options — Perino’s, Big EZ, New Orleans Hamburger and Seafood Company, to name a few — but our money goes to Estralita’s, a decades-old soul food restaurant in Westwego run by Ms. Estralita and Ms. Cynthia. Try the smoked sausage, fried shrimp, or roast beef, and definitely order pie for after.