Parkway Bakery & Tavern

"There is plenty of covered, relaxed outdoor seating at this casual place, one of Nola’s premiere destinations for po’ boys." - Clair Lorell, Missy Frederick

"Parkway is often people’s first recommendation for excellent po’boys. While we don’t share quite that level of enthusiasm, the po’boys here are still necessary to try and very good. The counter-service operation and expansive patio are great for groups, but grab a table at the bar inside if there’s a spot available so you can chat with the construction workers and politicians who come through daily. Go for the deep-fried shrimp and oysters or the classic roast beef, which is served dripping in gravy." - megan braden perry

"Parkway is often people’s first recommendation for excellent po’boys. While we don’t share quite that level of enthusiasm, the po’boys here are still necessary to try and very good. The counter-service operation and expansive patio are great for groups, but grab a table at the bar inside if there’s a spot available so you can chat with the construction workers and politicians who come through daily. Go for the deep-fried shrimp and oysters or the classic roast beef, which is served dripping in gravy." - Megan Braden-Perry

"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

"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