Strangely enough, good po'boys are hard to find in the French Quarter. Established in 1950, Johnny's compensates for that scarcity with a cornucopia of overstuffed options, even though quality is inconsistent and the prices somewhat inflated for the tourist trade. Inside the soft-crust French bread come the classic fillings, including lean boiled ham, well-done roast beef in garlicky gravy, and crisply fried oysters or shrimp. The chili may not cut it in San Antonio, but the red beans and rice are the real deal. Decor is rudimentary. Johnny's closes at 4:30 pm.