Deep Dive into Parkway Bakery and Tavern: Bon Appetit Youtube

That’s excellent.

Now I’m hungry!

Bland? it tastes like beef instead of seasoning. Thats why Parkway's RBPB is so good.


To each their own, I just think some things are better without a lot of seasoning.

Video was posted here a few years ago. Still pretty interesting to see how the operation works. I don’t think they have been open for over 100 years?? Thought this GM and his dad bought the vacant property after Katrina and opened it up. Can anyone clear that up??

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To each their own, I just think some things are better without a lot of seasoning.

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I guess. Do you not season your burgers, steaks, or chicken.
You can research every thread on this board about their RB poboy and it being bland is a comment theme.
People like Lester Earl are old as dirt and hate seasoning, so I get why he doesn’t understand.

Does anyone know how long Parkway Bakery was closed down before it renovated and reopened? Back in the 1990’s I worked at PJ’s coffee warehouse that was located on the opposite corner and now the large open parking lot on site. This corner original Parkway building was closed and decaying and had no life at all all at that time. I know they have been around for 100+ years but I believe there was a time it was closed down and for how long? Anyone know the story? Was it operating in a different location until renovation of existing building? I always wanted to know. Thx

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I don’t think they have been open for over 100 years??

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Before it became Parkway Bakery in its current form, it actually was a bakery run by 2 brothers and it also served as a sandwich shop. I know for sure back in the early 70's when I worked for a sheetmetal shop off Esplanade Ave., we would often send someone over there for a bunch of po-boys for lunch.

Also, the owner of Mandina's would send his son over there by bicycle to pick up more loaves of bread if the restaurant ran out.

Back then, the place was pretty seedy looking and I was surprised the Board of Health didn't shut them down. You actually could not see out of the windows in the place because they were caked with dirt.

I can't vouch for being 100 years in business, but I do know it was old and in pretty nasty shape over 50 years ago.

Salt and pepper is all I out on steaks as well.
It just seems like a little salt and pepper and maybe some garlic would make the RB at Parkway taste much better.

Great video you could tell that dude loves what he does. I can’t believe I have never gotten a point from there

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I don’t think they have been open for over 100 years?? Thought this GM and his dad bought the vacant property after Katrina and opened it up. Can anyone clear that up??

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This probably doesn’t clear the 100 years question, but they did renovate and open up before Katrina. It reopened and I went there at least 6 months before the storm, had a great roast beef poboy and talked with the bartender about the beautiful antique wooden bar back that was original to the building and restored. I was down there in the weeks after Katrina and the whole area was devestated.