Parkway Bakery and Tavern in New Orleans, Louisiana
The humble sandwich has been lifted to legendary status around the world, but perhaps nowhere more so than in New Orleans, where the po’ boy has taken on a life much larger than itself, and acts as a fitting entrée into the city’s vast and storied dining scene. With a history that dates back to the early 20th century, the po’ boy as a symbol of New Orleans has gained traction across generations, and its limitations are bound only by the imaginations of the shops making them. As the story goes, brothers Bennie and Clovis Martin first gave away the rib-sticking sandwiches to striking streetcar drivers in 1929. Shortly after, theParkway Bakery & Tavern, opened by a German baker in 1911, started selling po’ boys—in addition to offering French fry po’ boys to union members for free. Today, few places in town are as synonymous with the sandwich. The Parkway wears its age well. It has survived historic floods, ownership changes, and several shifts in culinary trends. Chalk it up to fate, or the fact that everything is made in-house and with an attention to detail that belies its casual atmosphere. The roast beef with debris may be their most famous sandwich, but the golden fried shrimp and smoked alligator sausage po’ boys are close seconds. Regardless of what you choose, you can taste the Parkway’s attention to detail in every bite. Arrive early to beat the lunch rush, and get your po’ boy dressed (with shredded lettuce, sliced tomatoes, pickles, and mayonnaise), grab a seat outside or along the bar with the other regulars, and savor a bit of New Orleans history.
The humble sandwich has been lifted to legendary status around the world, but perhaps nowhere more so than in New Orleans, where the po’ boy has taken on a life much larger than itself, and acts as a fitting entrée into the city’s vast and storied dining scene.
With a history that dates back to the early 20th century, the po’ boy as a symbol of New Orleans has gained traction across generations, and its limitations are bound only by the imaginations of the shops making them. As the story goes, brothers Bennie and Clovis Martin first gave away the rib-sticking sandwiches to striking streetcar drivers in 1929.
Shortly after, theParkway Bakery & Tavern, opened by a German baker in 1911, started selling po’ boys—in addition to offering French fry po’ boys to union members for free. Today, few places in town are as synonymous with the sandwich.
The Parkway wears its age well. It has survived historic floods, ownership changes, and several shifts in culinary trends. Chalk it up to fate, or the fact that everything is made in-house and with an attention to detail that belies its casual atmosphere. The roast beef with debris may be their most famous sandwich, but the golden fried shrimp and smoked alligator sausage po’ boys are close seconds. Regardless of what you choose, you can taste the Parkway’s attention to detail in every bite.
Arrive early to beat the lunch rush, and get your po’ boy dressed (with shredded lettuce, sliced tomatoes, pickles, and mayonnaise), grab a seat outside or along the bar with the other regulars, and savor a bit of New Orleans history.
