The Roast Beef PoBoy - An Evil Creation

Many have asked me, “Rick, why don’t you write more about food?”
To which I usually reply, “I’m too busy eating.”

But, in actuality, I had to figure out a way to write about it, when it finally came to me last night – A rating system for the ages!

You see, since high school, like many (I console myself with the word “many”) I’ve gained a little weight, if little could amount to, let’s say, another 25% or so of unneeded cells. I’m looked at as somewhat of an authority on food, because during my 30 pounds in New Orleans I learned the fine art of lunch conversation, which in New Orleans is defined as “where are we going for dinner?” Yes, I love good restaurants.
This weight gain is not my fault. I find no problem placing the blame for this 30 years of overindulgence and weight gain on the logical culprit – Obama.

So, now that we’ve established that I was powerless in my quest to get gravy running down my chin, let’s discuss. Just my opinion, but the single thing that defines New Orleans food is the po-boy, their version of the sub, hoagie, torpedo, blah, blah, blah. But, it’s the best sandwich in the world, largely because of the French bread which doesn’t seem to be duplicateable (if that's a word) outside the humid environs of NOLA. And for my money the best po-boy is the Roast beef, a sloppy concoction of slow roasted, gravy soaked, napkin sucking, cheap beef lifted and ladled on to that wonderful bread. Now, I’m also extremely fond of Shrimp po-boys, but I’ll leave that for another day.

I’ve realized that this single dastardly piece of evil, the roast beef poboy, has accounted for a good portion of the weight gain, I’m guessing about 12 pounds of it – so as a way of rating my favorite roast beef poboys I would rate them not by quality, but by their share of the gained proceeds, so here goes;

Pasquale’s (3 pounds) There’s only one Pasquale’s left that I know of, but somehow my car seems to veer off the interstate in Laurel, MS to pay homage to the one that started it all. It was the Hattiesburg location that started me down this destructive path. It was that unique butter-soaked bread that you couldn’t get anywhere else piled high with magical roast beef and gravy that made this a 10 napkin affair. Legendary.

Mother’s – New Orleans (3 pounds) Their debris on their Ferdi (ham and Roast beef – stretching the rules a little bit) make this the greatest sandwich in the world. Period.
If you can stand the clusterf*** that is the actual procuring of the sandwich in this restaurant, you must start your artery-clogging here.

Liuzza’s by the Track – New Orleans (1 pound) My current favorite. It’s a very subtle blend that’s just perfect. Wonderful

Parkway Bakery – New Orleans (1 pound) Traditional and exquisite.

Parasol’s – New Orleans (1 pound) The quintessential example of sloppiness.

Ray’s Pe Ge – Monroe, LA (1 pound) The best I’ve ever had North of I-10.

BB’s – Ocean Springs, MS (1 pound) The best on the coast. It took a half step back when its Biloxi bakery was a Katrina victim, but still worth the drive. From Arizona.

Radosta’s – Metairie, LA (1 pound) Just a wonderful experience. You’ll proceed directly to a nap.

Johnny’s PoBoys – French Quarter (1 pound) Haven’t had this one enough, but there’s still time.

Parran’s – Metairie (1 pound) I recall this as a heavily garlic’d piece of paradise. It’s been too long.

Honorable Mention: Mandina’s in New Orleans, Liuzza’s (the other one) in New Orleans, Mr. Ed’s in Metairie, Domilese in New Orleans, Shortstop in New Orleans, Little Rays and Pirates Cove on the coast.

Let me know what your favorites are. I'll consider it my duty to investigate.