It would not be unusual to find me at Parasol’s in the Irish Channel on a random weekday night, people watching from the dive bar’s porch as roast beef gravy drips down my arms.
I’ve had many a po-boys in my 37 years, but there’s something about a Ferdi that hits just right every time. Indulgent, slow-cooked roast beef with smoky ham piled high on French bread — what gets better than that?
Parasol’s has my favorite, and I always add Swiss cheese. But I honestly haven’t had a bad po-boy from anywhere in New Orleans. From traditional restaurants to po-boy shops to dive bars and gas stations, you can catch me with one just about anywhere, clicking crusty bread crumbs from my shirt and beard…