What is a Po'Boy?

In the late 1800s fried oyster sandwiches on French loaves were known in New Orleans and San Francisco as "oyster loaves" In 1929, during a four-month strike against

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the streetcar company, the Martin brothers served their former colleagues free sandwiches. The Martins' restaurant workers jokingly referred to the strikers as "poor boys", and soon the sandwiches themselves took on the name. In Louisiana dialect, this is naturally shortened to "po' boy."

A "dressed" po' boy has lettuce, tomato, pickles, and mayonnaise; onions are optional. Non-seafood po' boys will also usually have mustard; the customer is expected to specify "hot" or "regular": the former being a coarse-grained Creole mustard and the latter being American yellow mustard.

Specialties of the house.

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