JEFFERSON PARISH, LA - Rooted from the Southern working class, Po-boy has many stories about its origin. The most famous one said that this "poor boy" sandwich was created by the Martin brothers in 1929 after the area's railway workers went on strike.
Since then, po-boy has grown into Louisiana locals' favorite, including in Metairie. From fried seafood to roasted beef, peek into these three restaurants' po-boys menu.
Opened in 1910, Acme is a local heritage, known best for serving oysters raw, chargrilled, and even in a shot glass. Sticking with the theme, their Fried Peace Maker Po-Boy is made of golden-fried oysters and shrimp seasoned with Tabasco-infused mayo. They also have plenty of other options, such as shrimp, crawfish, soft-shell crab, ham, turkey, sausage, and chicken.
The family-friendly restaurant has been serving Metairie locals for 55 years and it now has 30 different types of po-boys to order for lunch and dinner. The variety ranges from roast beef and crawfish tails to meatball and cold cut. Customers can further personalize their sandwich by choosing from the available bread choices, vegetables, condiments, and cheese.
After much success at The New Orleans Jazz & Heritage Festival since 1977, the Galley now opens a restaurant serving gumbos, platters, and specialties using various seafood like crawfish, crabs, shrimp, and oysters. They also stay true to the soft shell crab and catfish fillet po-boy that gains them their initial fame at the festival. Other po-boy options are stuffed crab, oyster, roasted beef, crawfish tails, and grilled shrimp.
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