Chef Jason Harper’s devotion to Creole dishes is practically imprinted in his DNA, as he credits his “Cajun cooking machine” grandmother for instilling a love of Big Easy cuisine in him. Harper’s passion shines through in the NOLA-inspired dishes he’s dreamed up at his New American restaurant, such as a revamped version of the po’ boy. . Panko shrimp and onion slaw are piled onto remoulade-slicked slider rolls for more of a bite-sized approach to the sandwich.
Special Dishes: Po' boy
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