"On a list of greats, few po’ boy spots can match the iconic status of this classic Mid City corner institution. Parkway’s doors first opened more than a century ago, serving po’ boys to striking street car workers in the 1920s. Now two favorites, the overstuffed fried shrimp and the roast beef and gravy, have fervent followers — unless it’s the holiday season, then Parkway’s Thanksgiving po’ boy is most coveted. Also worth a mention for its rarity: the steamed corn beef brisket po' boy. There are vegetarian choices too." - Eater Staff
Bill Addison/Eater