The roast beef po-boy against which all other roast beef po-boys in the city are measured — and most fall short. Parkway operates out of a Mid-City building near Bayou St. John that has been a bakery and tavern in various configurations since 1911, and the current operation has refined the roast beef debris po-boy to an art form: slow-cooked beef falling apart in its own gravy, loaded onto bread that is crusty enough to hold the weight and soft enough to yield when you bite. The 'dressed' treatment (lettuce, tomato, mayo, pickles) is the default and the correct choice. Lines form before opening and persist through lunch.
Location
Mid-City, New Orleans
Insider Intel
Roast beef po-boy dressed — the definitive version. The gravy soaks into the bread just enough without dissolving it, which is the engineering problem that Parkway has solved better than anyone. The fried shrimp po-boy is the strong alternative. Do not ask for modifications that fundamentally alter the sandwich; the proportions are calibrated. Grab a table overlooking Bayou St. John if one is available.
Arrive at opening or shortly after to beat the line — by noon the wait can stretch to 30 minutes. The outdoor tables overlooking the bayou are the best seats and go first. Weekdays are marginally less crowded. The restaurant closes in the afternoon, so this is a lunch commitment.
The line is part of the experience and moves reasonably fast. The Mid-City location near Bayou St. John is a 15-minute drive from the French Quarter — combine with a bayou walk or a visit to City Park. The bread is critical to the po-boy and Parkway uses Leidenheimer, the local bakery that supplies most of the city's po-boy shops. Cash and card accepted. Expect $10-15 per sandwich.