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Started By
Message
re: Would a Domilise's-type po' boy establishment make it in BR?
Posted on 2/13/10 at 8:04 am to BigAlBR
Posted on 2/13/10 at 8:04 am to BigAlBR
quote:I think that would be a good option for place trying to make it's name as a poboy specialty shop.
As for the bread, maybe give people a choice of soft french or the N.O. style bread. They are a very different product and people have different tastes.
1
Posted on 2/13/10 at 8:21 am to Crescent Connection
Don't forget the Barg's rootbeer
Posted on 2/13/10 at 11:03 am to OTIS2
quote:
quote:
As for the bread, maybe give people a choice of soft french or the N.O. style bread. They are a very different product and people have different tastes.
I think that would be a good option for place trying to make it's name as a poboy specialty shop
I agree with this also.
Posted on 2/14/10 at 3:59 pm to JasonL79
quote:
Did the restaurant peel all their shrimp or was this just a once in a while thing or once a week thing? ALl year long? I ask because real fresh shrimp is not available all year long.
All year long, every Sunday, Monday and Thursday (those were typically the less busy days). I never said they were fresh, and in fact, I have absolutely no idea if they were, because it was 8 years ago and I was 16.
I was just commenting on the fact that people do actually peel their own shrimp, because I was subjected to it for three years. I'm not arguing that is it a more efficient or less costly process than just buying them already prepared. 
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