Plunked in the galley kitchen of one of the friendliest dive bars in the French Quarter, Killer Po-Boys is the nascent ringleader of the new po-boy movement. Chef/owners Cam Boudreaux and April Bellow worked an impressive resume of New Orleans restaurant gigs before launching Killer Po-Boys in the Erin Rose bar, and their years of experience are apparent in this po-boy experiment.
Killer Po-Boys’ short menu pushes the major po-boy food groups into new territory. The star of the menu – the one that put Killer Po-Boys on the food nerd radar and landed a mention in a recent issue of Playboy magazine – is the lamb sausage po-boy.
As for me I tried the CORIANDER LIME SEARED GULF SHRIMP, HERBS, MARINATED CARROTS, CUCUMBER AND RADISH, HERBS, SPECIAL SAUCE MARKET PRICE Internationally Inspired, Chef Crafted, New Orleans Style Sandwiches.
“We take great pride in sourcing the highest quality ingredients possible to put into our creative new school poboys here at the shop. We feel that the awesome bounty of natural, local and artisanal products available at a chef’s fingertips now are a great boon to the diner.”
Roasted Seasonal Veggie Poboy
With Smokey Red Bean Puree & Chimichurri
Coriander Lime Gulf Shrimp Poboy
Marinated Radish, Carrot, Cucumber,
Herbs & Special Sauce
“Dark & Stormy” Pork Belly Poboy
NOLA Rum Ginger Glaze with Lime Slaw, Garlic Aioli
“Hot Muff” Press
Salami, Ham, Provolone Picante, Olive Salad
Guinness & Garlic Braised Beef Poboy
Horseradish Aioli & Pickled Onion
Jameson Grilled Cheese
Hook’s 2 Year Cheddar on
Wildflour Whole Grain Bread & Jameson