I am assuming that it was Domilises [where I had the french-fry po-boy]. I believe that the french fry and gravy po-boy was the original “Po” (poor) boy sandwich, for people who couldn’t afford the meat. Domilises, Mother’s (original in that they put cabbage on their po boys) are the best contenders. So many places have closed since Katrina. My favorite po-boy is a fried shrimp, dressed (mayo, lettuce, tomato, pickle and sometimes they put a little butter on the bread). The secret is in the shrimp batter – it must be spicy and crispy fried. Crabby Jacks has a DELICIOUS fried green tomato and shrimp salad po-boy. And the cochon-de-lait is melt in your mouth delicious! The secret to ALL good po-boys is the french bread. Light and crispy, never hard or rubbery. Whatever you put in between the bread tastes good if you have the right bread. Leidenheimers is a local german bread maker that always made the best po-boy bread. Whether it’s a ham-n-cheese, half and half is a 1/2 fried shrimp and half fried oyster (if you can’t decide), hot roast beef smothered in gravy, fried oyster or shrimp, cochon de lait – they are all delicious. The best drink to go with your po-boy is an icy Barq’s root beer or strawberry Big Shot. You must eat Zapp’s cajun craw tator potato chips with it and finish it off with a Hubig’s fried pie – lemon, chocolate, pineapple are just a few of the flavors. This is how we eat lunch in N’awlins, dawlin. Come on down, you will like it!