Executive Chef Jesse Houston brings a Southern sensibility to this seafood-centric restaurant. Though a Texas native, he sticks close to New Orleans’ classic style of po' boy, churning out a variety of options that come fully dressed with Creole mayonnaise, lettuce, tomato and pickle. The chef steps well beyond the traditional recipe with his Asian take on the sandwich — a Po’ Bao — served on a steamed bao bun with fried oysters and all the fixins.
Special Dishes: Po' boy
Seen an error? Report This Listing