AlwaysInvestigating: Cheeky Sandwiches
GutterGourmet — August 23, 2010
A half shrimp & Half oyster Po’ boy, and “Ben-Yay’s” at Cheeky’s Sandwiches on Orchard Street,
Calvin Trillin used to joke when asked where to find the best po’ boy in New York that you have to go to Queens then take a plane from LaGuardia directly to New Orleans. I agreed until I wandered into Cheeky Sandwiches on Orchard and ordered a half shrimp, half oyster po’ boy, fully dressed, of course.
In Philly, only hoagies or cheesesteaks made with Sarcone’s Bakery bread are the real McCoy. In Miami the only bread worthy of a Cubano is Cuban lard bread. So it is with the bread for Cheeky’s po’ boy. Cheeky gets its bread from John Gendusa Bakery, which, in 1929, created the New Orleans French bread without which po’ boys would be naked rather than fully dressed.
First Look: Ed’s Lobster Bar Cart
Maryse Chevrière — June 01, 2010
Soft Shell Crab Sandwich from Ed’s Lobster Bar Cart.
As reported, Ed’s Lobster Bar Cart debuted this past Saturday outside of the World Financial Center. There were Lobster Rolls, of course, but more intriguing are two sandwiches ($12.00 each) not currently available on SoHo restaurant’s regular menu: the Soft Shell Crab and the Shrimp Po’ Boy.
The Soft Shell Crab is a saucy, juicy mess of a sandwich— and delightfully so. The crinkle-crisp sautéed crab is presented with lettuce, tomato, and red onion on a skinny buttered roll that serves better as platform than container. You’ll want to sit down with this one, attack with two hands, and eat quickly— not that that’ll be much of a challenge.
AlwaysTraveling: Johnny’s Po-Boys (New Olreans, LA)
Jeff Zalaznick — May 26, 2010
In honor of the New Orleans Wine and Food Experience we are sharing a little more Big Easy love from our archives…
Clockwise from top: Johnny’s Special Po-Boy, Surf and Turf Po-Boy, Big Egg Biscuit.
Restaurant: Johnny’s Po-Boys
Address: 511 Saint Louis St, New Orleans, LA 70130
Contact: (504) 524-8129
Hours: Mon-Thur, 8:30am-3:00pm; Fri-Sun, 8:00am-4:30pm.
Grade: A
Note: Cash only.
Recommended Dishes: Big Egg and Sausage Biscuit, Johnny’s Special Po’ Boy, Surf and Turf Po-Boy.
I have eaten my fair share of Po’ Boys, both in and out of New Orleans, and the ones at Johnny’s are the first that have ever really excited me. They are perfectly proportioned, expertly dressed, and conveniently located in the French Quarter, which is the icing on the cake. The best Po’ Boys that I tasted were the Johnny’s Special (Ham, Roast Beef, American and Swiss Cheeses), and the Surf and Turf (Roast beef and Fried Shrimp). The Big Egg Biscuits are also worth noting as they provide a fabulous breakfast option and a top-notch hangover cure.
AlwaysTraveling: Mother’s Restaurant (New Orleans, LA)
Jeff Zalaznick — May 26, 2010
In honor of the New Orleans Wine and Food Experience we are sharing a little more Big Easy love from our archives…
Famous Ferdi Special Po’Boy at Mother’s Restaurant in New Orleans.
Restaurant: Mother’s Restaurant
Address: 401 Poydras St, New Orleans, LA, 70130
Contact: (504)523-9656
Hours: Mon-Sat, 6:30am-10:00pm; Sun, 7am-10pm
Grade: B-
Recommended Dishes: Famous Ferdi Special Po’Boy, Jerry’s Jambalaya, Black Ham.
Mother’s Restaurant is one of those places whose name actually refers to someone. In this case it’s Mary Landry, who along with her husband, Simon, opened Mother’s to feed longshoremen and laborers in 1938. The Landry’s sons sold the business in 1986 to Jerry and John Amato, and the restaurant is a little tattered with love, but the tradition of the Famous Ferdi Special and its lexicon lives on.
HungryChefs: Chefs Love Lupa, Mixed on Hot Dogs
The Gluttoness — June 11, 2009
Roasted Pork Shoulder “Gyro” with Pickled Cucumber & Yogurt from Anthos at Street & Savory
Some of the country’s best chefs attended Citymeals-on-Wheels’ Street & Savory Tasting Event. We’ve already brought you pictures of all the dishes and rounded up our favorite plates, but we were also able to speak with the chefs.
Our questions were obvious: What are you AlwaysHungry for? Which New York City restaurant do you crave? And in keeping with the night’s theme: what would you serve if you opened your own street cart? Some chefs took the easy route, promoting dishes they had prepared for the evening, others were quite creative with their responses.
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