Po’boys are on just about every New Orleans visitor’s list of must-eats. They’re a longtime local favorite—built on long, thin-crusted bread that is satisfyingly audible on first bite. Killer Poboys embraces tradition and then adds to it, with inventive fillings that go beyond the traditional roast-beef-and-fried-oyster, like rum-glazed pork belly with lime coleslaw, or roasted sweet potato with a black-eyed-peas-and-pecan spread. Two locations are around the corner from one another in the French Quarter; one of them operates in the back of the Erin Rose bar. If it's not too busy, order your sandwich there and enjoy it with a frozen Irish coffee.
In the back of Erin Rose, a dive bar off Bourbon Street known for its frozen Irish Coffee, Killer Po' boys is a pop-up sandwich shop from Cam Boudreaux and April Bellow (both of whom have a background in fine dining). Their take on the classic po' boy might include housemade merguez, meatloaf with hoisin, sriracha mustard, and ginger garlic pickles, or eggplant, chickpeas, and parsley pistou.