October 10, 2011

Parkway for Po'Boys!

There was a moment last Sunday, on our way back to New Orleans, when we actually contemplated skipping lunch. Dinner at Galatoire's awaited us later that evening, and I didn't want to yield any stomach real estate... what a bastard of an idea that turned out to be (literally, neither of us would claim it). Thankfully fate has a way of kicking errant travelers back onto paths originally intended, and in this case, fate came by way of the latest Garden & Gun.

Rick Bragg's current piece, "Home of the Po'boy", delves into some nuances of New Orleans' fine sandwich, and had us salivating at the prospect of that distinct warm French bread, hollowed-out and encasing some roasted something all dressed in fixins. Helpfully, within the article Pableaux Johnson listed five of the city's best spots to get just such a thing; I didn't know who he was, but given the context I was perfectly inclined to take the advice of anyone called Pableaux.

We opted for a spot in Mid-City, Parkway Bakery and Tavern. It's an old building on an old corner with old wooden everything and riddled with as much authenticity as you'd hope to find in a sandwich shop on some back street on a Sunday afternoon. Really, the ubiquitous uniqueness of establishments like this is what makes this great American city such a Great American City. We saddled up between two doctors on our right and two cabbies on our left, and when the sandwiches arrived, we opened that butcher paper, inhaled the roast beef and gravy, and got ready to have the best appetizer Galatoire's never offered.

PARKWAY BAKERY AND TAVERN
538 Hagan Avenue
New Orleans, LA 70119
866/755-9842
http://www.parkwaybakeryandtavernnola.com/










3 comments:

GSV JR said...

I never understood the brown gravy on a sandwich, but, man, does it work.

Anonymous said...

Bull butter....Parkway is a favorite and does it right, but next time you are at G'toire's for brunch and drink your way through dinner try asking one of the waiters to bring out a soft shell crab as a poboy (fully dressed with some extra butter and lemon) sometime in the mid afternoon. Ain't on the menu and requires a certain number of drinks before ordering, but its a one way bridge the gap between meals, transport you to mid-city and never loosen your tie.

Next time at Parkway or Domilisie's order an oyster with the roast beef gravy....sweet dreams

Amatourist said...

that's one hell of an idea. never had the chutzpah to pull off the Galatoire's double, but now that you've shown me the bridge I may just have to make a pass. Bourbon to Annunciation via Mid-City... good route.