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"po boy done right"!

sanglier | Jan 17, 201409:17 PM

That's what my ex-pat brother who's in town wants, which to him means one: 1) made with the "proper" light, airy French bread that is still crispy; and 2) heated in the oven before serving. It is almost immaterial what the contents are, if both aren't there, he deems the roast beef/shrimp/oyster po-boy to be good but not top-tier.

Problem: he never likes where I take him, i.e., meeting the full criteria: Parkway, Mahony's, Domilese's, Bear's, R&O...it's Tracey's roast beef only that fits the bill. Not sure how good they are these days.

In a word: help!

Mahony's Po-Boys & Seafood,
Tracey's
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