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Started By
Message
Pop's poboys
Posted on 6/3/15 at 3:56 am
Posted on 6/3/15 at 3:56 am
I just had it for the second time yesterday and it was as amazing as the first. These guys have the best poboys in Acadiana (and presumably Louisiana, and therefore the world). Their menu has the basics as well as some really creative fusion food.
The first thing I had was A "cajun Castro" which was a Cuban with a little soul food flair (smothered greens and the pickles were fried). The greens were done perfectly, but you have to actually like greens if you get this, as they are a bigger part of the flavor profile than I would have imagined. To clarify my previous sentence, it didn't overpower the sandwich, but I expected the amount of greens to just be a token amount and it to mainly be a Cuban sandwich. They don't do anything as a token addition. They balance the flavors well and deliver on what they advertise.
The second sandwich I had was the bahn bahn shrimp. Shrimp poboy with a spicy mayo coating directly on the shrimp. Simple, but executed perfectly on their awesome bread.
Very rarely do i find the trifecta of interesting menu, great ingredients, and the perfect bread, but this place has it all. I would recommend this place to any person who likes to eat food.
The first thing I had was A "cajun Castro" which was a Cuban with a little soul food flair (smothered greens and the pickles were fried). The greens were done perfectly, but you have to actually like greens if you get this, as they are a bigger part of the flavor profile than I would have imagined. To clarify my previous sentence, it didn't overpower the sandwich, but I expected the amount of greens to just be a token amount and it to mainly be a Cuban sandwich. They don't do anything as a token addition. They balance the flavors well and deliver on what they advertise.
The second sandwich I had was the bahn bahn shrimp. Shrimp poboy with a spicy mayo coating directly on the shrimp. Simple, but executed perfectly on their awesome bread.
Very rarely do i find the trifecta of interesting menu, great ingredients, and the perfect bread, but this place has it all. I would recommend this place to any person who likes to eat food.
This post was edited on 6/3/15 at 3:59 am
3
Posted on 6/3/15 at 6:40 am to TheHiddenFlask
So where is this gem?
Posted on 6/3/15 at 7:25 am to hungryone
Downtown on Jefferson near carpe diem and the filling station. It's in that cursed location that had Anne's table and a bunch of other failed restaurants, but it has had a good crowd both times I went.
This post was edited on 6/3/15 at 7:26 am
Posted on 6/3/15 at 10:23 am to TheHiddenFlask
What kind of bread they using?
Posted on 6/3/15 at 12:35 pm to unclebuck504
quote:
What kind of bread they using?
It's the best, standard po-boy bread. Flaky and crusty on the outside, soft on the inside and eat to bite through and chew without exhausting your jaw.
I really like this place. I had the sausage boil poboy at festival and it was delicious. I want to try the red bean falafal next. The only other time I ate there I had one of their salads and the fried pickles. That was also incredibly good. I was really hungover so the bowl of pickles hit the spot.
I hope this place beats the curse of that location.
Posted on 6/4/15 at 4:57 am to unclebuck504
I haven't asked if they source their bread or they bake it themselves. I'll check next time.
It is a beautiful, soft bread with a little chewiness to it. It's truly the pinnacle of poboy bread.
It is a beautiful, soft bread with a little chewiness to it. It's truly the pinnacle of poboy bread.
Posted on 6/4/15 at 8:40 am to unclebuck504
quote:
What kind of bread they using?
It's the same as Old Tyme (Poupartts?) Pop's is amazing. It's the only thing remotely redoubling a real NOLA style roast beef poboy
Posted on 6/4/15 at 11:08 am to marie antoinette
quote:
red bean falafal
It should be noted that the only time I've tried Pop's was to-go orders so take that into consideration. I know it's gotten rave reviews but I had the red bean falafel and wasn't as impressed as I had hyped myself up to be. I found it to be very dry but perhaps that was because the bread may have absorbed some of the sauce, it was probably a 30 minute ride to my office. The bread though was excellent. My girlfriend had the banh banh shrimp and it was great. I'd like to go in and try more but them being open only during lunch hours means I'd have to catch them on a Saturday.
Posted on 6/4/15 at 1:03 pm to CoachChappy
quote:
What kind of bread they using?
It's the same as Old Tyme (Poupartts?) Pop's is amazing.
Olde Tyme uses Langlinais Bread.
Posted on 6/4/15 at 1:14 pm to TheHiddenFlask
Posted on 6/4/15 at 3:14 pm to 91TIGER
quote:
Olde Tyme uses Langlinais Bread.
I knew Pouparts wasn't right, thanks for the correction.
Op, next time you go get The Jack. I've been 2Xs now and want to try something else but can't get away from the jack
Posted on 6/4/15 at 3:16 pm to CoachChappy
Poupart's poboy bread is quite good, as well.
Posted on 6/4/15 at 3:17 pm to Gris Gris
I know I will get hammered here for saying this, but I prefer soft poboy bread. I know it isnt traditional or "correct", but it is my preference
Posted on 6/4/15 at 3:18 pm to lsupride87
Isn't that a hoagie or a sub?
This post was edited on 6/4/15 at 3:19 pm
Posted on 6/4/15 at 3:19 pm to Gris Gris
quote:Could be
Isn't that a hoagie?
Just saying if you give me a choice of eating fried shrimp on soft bread that stays together vs crunchy bread that turns into a thousand crumbs on my shirt, im taking the soft bread Posted on 6/4/15 at 3:26 pm to lsupride87
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