Parkway Bakery & Tavern

"This Bayou St. John po' boy staple is a favorite among locals and tourists in the know. The fried shrimp is a classic, but it's the Thanksgiving po' boy that has locals lining up around the block in November. Bonus: Excellent Reuben and gumbo." - Eater Staff

"Characters eating po’ boys are a frequent sight on Treme — this Bayou St. John favorite for the sandwiches appears in multiple episodes." - Missy Frederick

"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

"NEW ORLEANS Po’boy shops in New Orleans are as common as the discarded beads you’ll find on the street post-Mardi Gras. There are endless options, but if you want the best, head to Parkway Bakery. This corner sandwich shop is more than a century old and has been feeding everyone from local musicians to presidents since they first opened. Go for the roast beef with gravy, get it dressed (lettuce, tomato, mayo, and pickles), and ask for some spicy mayo made with Crystal hot sauce." - team infatuation, carlo mantuano

"Parkway has defined po’ boys in New Orleans for the better part of a century and no wonder. Every flavor is savory bliss, but the juicy roast beef is at least a four-napkin meal, dressed of course with lettuce, tomato, mayo, and pickle. It’s as close as it gets to the bayou, so grab your order and some frozens or beer to go and pick a spot by the water to enjoy." - Beth D'Addono, Clair Lorell