"I find it hard to get any po boy any way other than fully dressed. 'It's juicy!' called out the lady who made it just before I picked up half and lost a lot of the ingredients as they slithered out onto the paper plate below."
Michael Stern
"While you wait for your sandwich and a seat at one of the tables, you can watch the experts construct po-boys behind the counter."
Michael Stern
"I love this menu. The sad note in tiny print about the pepper wiener -- between 'wiener' and 'roast beef' -- says 'R.I.P.' referring to the fact that these spicy little franks, long a fave among New Orleanians, no longer are made."
Michael Stern
"These two segments comprise a small shrimp po boy: plenty to eat for any normal appetite."
Michael Stern
"The bread used for New Orleans po boys is very different from the dense, chewy loaves of South Jersey or Chicago's beef places. These are fluffy and fragile-crusted, more like the Cuban loaves of Florida. The maker is Leidenheimer, the gold standard for po boy loaves."
Michael Stern
"This sandwich maker took her time, arranging each element of the po boy with care."
Michael Stern
"A debris-free roast beef po boy is easy to get from plate to mouth. But frankly, I miss the drippage."
Michael Stern
"If you're not having beer with your lunch, New Orleans' Barq's root beer is an excellent alternative."
Michael Stern
"Many tourists never see Domilise's, as it is far from the French Quarter. But food pilgrims seek it out. It's just a short drive away from Hansen's Sno-Blitz."
Michael Stern
"As the minimal signage suggests, Domilise's does not go out of its way to attract customers. It doesn't need to. Foodies go out of their way to come here for the superior sandwiches."
Michael Stern
"A wide selection of condiments is a key element of the po' boy chef's artistry."
Bruce Bilmes and Sue Boyle
