The po’ boy has grown far beyond its humble roots at Atwood, where Chef Brian Millman has created a gourmet version of the historical sandwich. He takes succulent morsels of sustainable Laughing Bird shrimp, marinates them in buttermilk and then tosses them in cornmeal. After a quick fry, the shrimp are tucked into a hoagie bun.
Special Dishes: Po' boy
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