Parkway Bakery & Tavern

"OK, the gravy po boy is even worse looking than the surf 'n' turf. But if you love the flavor of beef, especially when combined with fresh, muscular bread, it is a beautiful thing. Note all the meat shreds you get in the gravy."
Michael Stern






"The hot, crisp-edged sweet potato fries were a big hit with my group."
Cliff Strutz



"With po-boys this good, it is difficult to save room for dessert. But then you would miss out on Parkway's excellent bread pudding with rum sauce."
Cliff Strutz



"Sausage is tidier than beef and not nearly as overwhelmingly flavorful."
Michael Stern



"No, this sandwich is not photogenic! But what appears to be an awful mess in my less-than-artistic photo is, in fact, one of the best po boys in New Orleans, and one of the strangest: surf 'n' turf! How the shrimp retain their crunch against the stampede of beef and gravy is a mystery; the luxurious duet sings dulcet harmony when packed into jaws of bread and abetted by a salad's worth of dressing garnishes."
Michael Stern



"Even before you unwrap it, the gravy po boy has begun to ooze enough juice to soak through the butcher paper in which it is presented at the kitchen window."
Michael Stern



"No table service here. Place your order at this window, then pick it up around the bend."
Michael Stern



"The comfy Parkway features not only good sandwiches but also a lively bar and live music many evenings."
Michael Stern



"The Parkway originally opened in 1922 and earned a reputation for excellent po boys served in a rather dilapidated environment. It was closed for a while, but has now reopened all neat and clean and friendly and still a source of the city's best sandwiches."
Michael Stern