The po’boys are back in town at the Bolsa Bazaar, near Garland’s southern edge. Co-owner and Dallas PeeWee’s operator Roxana Hernandez needed the right bread—PeeWee’s uses a broadsword-sized baguette straight from a bakery in New Orleans—which means an eight-hour road trip is required. It’s a good thing; it’s the right kind of wait. Po’boys require a medley of sensations: everything hot and cool; crisp-outside and fluffy-inside French bread; crunchy, peppery shrimp, hot sauce big and loud as a trumpet, cooling mayo and crinkle-cut pickles. We will wait happily for the right bread.
Whatever the reason, iconic sandwiches of sister cities have often flamed out in Dallas. The PoBoy Shop came and went like a ship in the Gulf; Portillo’s Italian beef got locked out like Carmy in the fridge in The Bear; and don’t get us mourning Luscher’s Red Hots again. Thank the sandwich lords, PeeWee’s Crab Cakes is heating up and is surrounded by fan love.
@peeweescrabcakesonthego…