Tag Archives: poboys

Acme Oyster House: A great place for seafood and po’boys!

When I visit home I always make a trip to Acme Oyster House in Metairie, Louisiana, just outside of New Orleans proper. The main location is in the French Quarter in New Orleans. Their menu is a variety of salads, po’boys, and seafood. While I have had the chargrilled oysters, as well as raw oysters, and seafood platters, which come with fried catfish, soft-shell crab, oysters and shrimp, I often get the same dish when I visit. My favorite dish is the Metry Combo…which is a po’boy with a soup or salad.

po'boy and soup

For my Metry Combo, I choose the Roast Beef Debris Po’boy with Oyster Rockefeller Soup. Roast beef debris is basically roast beef cooked until it is fall apart tender, with the debris or the shavings and accompanying gravy on po’boy bread, usually toasted. Oyster rockefeller soup is a cream based soup with spinach and oysters and topped with a fried oyster. The soup is rich and creamy with chunks of garlic and full-bodied oysters. The roast beef is tender and full of garlicky flavor with a flour-based gravy that clings to the roast beef.

In New Orleans, the sign of a good po’boy is gauged by how many napkins are used to clean up the mess. The more the better. And if gravy is dripping down your arm…well, that’s just a bonus!

Shrimp Po’Boy in Austin

Shrimp Po'Boy at Louisiana Longhorn CafeThis is one of my favorite meals, a fried shrimp poboy with a side of creamy broccoli and cheese. Being from New Orleans, I love a good sandwich. And you can’t have a good sammie without French Bread, or a po’boy, short for poor boy.

Po’boys originated in New Orleans in 1929. During a streetcar strike, a restaurant owner served the picketing streetcar workers, or “poor boys” as he called them, sandwiches and that is allegedly how the sandwich got its name (Edge, 2009).

John T. Edge, “Saving New Orleans Culture, One Sandwich at a Time”, New York Times (2009/11/11).

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