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Killer Poboys: New School New Orleans Po-Boys

Find creative, innovative twists on the traditional New Orleans po-boy at Killer Poboys inside the Erin Rose bar in the French Quarter.

I’ve got a confession to make, I’m pretty obsessed with Killer Poboys, which has opened in the back of the Erin Rose bar. They’ve taken a traditional New Orleans culinary approach to a traditional New Orleans dish, by re-inventing the heck out of the po-boy. How can overhauling a traditional dish be taking a traditional New Orleans approach to it, you might ask?

Chefs Cam and April are the brains and muscle behind Killer Poboys (Photo courtesy of Killer Poboys)

Simple, culinary innovation and creativity are what put New Orleans cuisine on the map. Think Oysters Rockefeller (created at Antoine’s in 1899), the muffaletta (Central Grocery in 1906), the po-boy (Martin Brother’s in 1929), just to name a small handful of culinary innovations.

In this tradition, Chefs Cam Boudreaux and April Bellow (who can be found tending bar when not in the kitchen) have taken the po-boy, imbued it with international flavors and constructed it from wholly locally sourced ingredients. What results is a killer “new school” po-boy. You won’t find the traditional fried shrimp/catfish or hot sausage po-boys on crispy french bread. Instead you’ll find outside-the-box po-boys like coriander lime gulf shrimp, Moroccan spiced lamb sausage, seared catfish, or pork belly, all served on a soft banh mi style roll from local favorite Dong Phuong Bakery.

Killer Poboy’s deep connection with and commitment to their local produce, meat and seafood vendors means that freshness not only comes standard with every po-boy, but often gives birth to special menu items. On my last visit, the seared catfish po-boy was an impromptu special for the day. The catfish had just been caught that morning and looked too good for Chef Cam to pass up, and that was too good for me to pass up.

Killer Poboys New Orleans
The coriander lime gulf shrimp po-boy topped with marinated daikon and carrots, cucumber, herbs and house special aioli (photo courtesy of Killer Poboys)
New Orleans catfish poboy
Seared wild catfish, eggplant and Korean chili paste, soy cured long beans, shrimp and citrus aioli (Photo courtesy of Killer Poboys)

One word of caution for you all on Killer Poboys, they are located in the back of the Erin Rose bar, so children are not allowed in and seating can be limited, particularly around the lunch and dinner time. But both of these obstacles can be conquered by grabbing your goodness to go. Plus, this minor inconvenience is signficantly outweighed by the great prices. With a po-boy and fresh salad coming in around $10 or so, these are deals that are hard to beat.

Killer Poboys
811 Conti Street (back of the Erin Rose)
Wednesday through Sunday from noon to midnight.
Cash only

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