Guy's Po-Boys

"A petite 65-year-old lunch staple on Magazine Street, known for po’ boys." - Clair Lorell

"Marvin Matherne has owned this 60+-year-old, petite lunch staple since 1992, and he’s usually in the kitchen making the po’ boys himself, stuffing well-seasoned shrimp inside loaves and slathering them with mayo before topping it with pickles, lettuce, tomato, and ketchup. Indeed, the fried shrimp po’ boy is one of the best the city has to offer and there’s also a very good grilled shrimp po’ boy." - Eater Staff

"Refuel from strolling and shopping at this 60+-year-old, petite Uptown lunch staple since 1992 Find well-seasoned fillings stuffed inside loaves slathered with mayo and topped with pickles, lettuce, tomato, and ketchup. Indeed, the fried shrimp po’ boy is one of the best the city has to offer (there’s also a very good grilled shrimp po’ boy)." - Beth D'Addono, Clair Lorell

"Po’boys are supposed to be simple, affordable, and satisfying—and that’s Guy’s..."

"When I think about a dish that people primarily go out for, the New Orleans po'boy is the first thing that comes to mind. There are great examples all over the city, but my personal favorite is the shrimp po'boy from Guy's Po-boys. It's a small shop that's always busy but definitely worth the wait." - Trey"