Fried-oyster po'boys drenched in garlic butter, milky bowls of sweet corn and crawfish bisque, and grilled Reuben sandwiches with succulent corned beef are some of the reasons you might decide to tolerate the poor ventilation in this barroom near the racetrack and Jazz Fest grounds. The seafood gumbo is always different and always good—thin on body, but heavy on spice. The pièce de résistance here is a barbecue-shrimp po'boy, for which the shrimp are cooked in a bracing lemon-pepper butter with enough garlic to cure a cold.
Reviewed by ksmithnola from New Orleans on 12/29/08
AWFUL!! I am a native of South Louisiana and have lived in NOLA for 30 years. Always stop here for cocktails pre Jazz Fest, never eaten here. GUMBO is TERRIBLE. Oyster po boy had no flavor. Really dissapointed.
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