Domilise’s Po-Boys

Review by: Michael Stern

Inconspicuous Greatness

You won’t likely drive past Domilise’s bar/sandwich shop by accident. Its location in an unscenic blue-collar neighborhood far from the French Quarter takes it off the tourist map. If you did accidentally drive by, you’d probably not guess that you are looking at the home of what many consider to be New Orleans’ best po boy. From the outside it looks like a small, no-frills neighborhood tavern. In some ways, that is what it is. A person could walk in, sit at the bar, and knock back longnecks or boilermakers all day long. To do so, that person would have to have no sense of smell. The aroma of seafood frying to become po boy ingredients permeates the air. Sandwich makers pile shrimp, oysters, and catfish smoking hot from the fry basket onto loaves of good bread. You also can order a po boy made of cold cuts, sausage, a wiener, or a hamburger.

Prepare To Wait

When you walk in the door, you may have to take a number before you can place your order. At the height of lunch hour, mobs of hungry customers pack the place. Its superior po-boys attract eaters from all over the city. Strangers often share tables. The house phone rings unanswered.

What To Order

A newcomer should welcome the delay. It provides an opportunity to read the menu on the wall. The wait also allows you to observe the sandwich makers construct various types of po-boys — a mesmerizing sight. We’ve never eaten a bad sandwich here. Hot smoked sausage with gravy has earned our strongest loyalty. Get it “dressed.” That means they top the sausage with tomato, lettuce, and grainy Creole mustard. The sandwich makers construct a large one on a length of bread so long that it must be cut in thirds to fit on its paper plate. While they make it, buy your drink at the bar. And hope that by the time you are ready to eat, you can find a place to sit.

What To Eat

Shrimp Po Boy (small)

Hot Sausage Po Boy (small)

Roast Beef Po Boy (small)

Barq’s Root Beer

Pork Sausage Po Boy


Domilise’s Po-Boys Recipes


What do you think of Domilise’s Po-Boys?

3 Responses to “Domilise’s Po-Boys”

Darren Blanton

March 9th, 2023

We’re coming to New Orleans for Easter week and we love to eat Po Boys



June 22nd, 2022

I find it interesting that so many folks speak so fondly of the po-boys at Domilise’s. While renovation a property near-by, I sometimes stopped in at lunch but turned my attention elsewhere finding the quality of ingredients and preparation lacking. I found the roast sub-par and took offense at what seemed to be the practice of refrying shrimp that had been sitting out for the shrimp po-boys. Perhaps things have changed since I last ate there in the 1990s. There are many other restaurants offering a similar vibe but much better food.


David Smith

January 19th, 2010

Domilise’s feels like quite a find as soon as you enter. The wall has many clippings about the Mannings (Payton and Eli), acquaintances of the owner(s). I did not ask, but you should. Preface to my review: I am a food snob to a degree. When I eat an average gyro, I say, “The meat is good, but the pita is mediocre, and iceberg lettuce! Where is the creativity, good cooking, or great ingredients?”

My hot sausage po-boy was divine, hedonistically so. In watching its preparation, I was bracing myself for an analog of a bad gyro and regretting my affirmative answer to the question of “Do you want it dressed?” Dressed in this case means lettuce, pickle, mustard, Dijon mustard, and what I believe to have been mayonnaise. The globular nature of the mayonnaise is perhaps what concerned me the most. Given all these apprehensions, I was swept off my feet by the first bite, in the car. I was torn between driving and eating the entire po-boy. The po-boy was not innovative, nor was it delicately crafted. This was not a composition of great, fresh ingredients, but a better interpretation could not be rendered.

Rather than go to the best burger joint in the country, I would rather cook my own burger with grass-fed beef and eat it with a good ripe tomato and maybe a smoked poblano, but there is no improving on Domilise’s po-boys. These are the “poor man’s” po-boys and they are great because of it. I would not eat here weekly, but I will definitely return when I am next in NOLA. Avoid the gas station po-boys, come here for the famous New Orleans-style sandwich, and go eat it in a gorgeous place, which are easy to come by in this city.


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