The signature order at Domilise's. This po-boy pairs the sweetness of fried shrimp with the briny richness of fried oysters, both fried light and served on fresh Leidenheimer bread that has the right balance of crunch and chew. Multiple reviewers call this their favorite po-boy in the city — the combination of proteins and the quality of the bread and frying make it memorable. You'll want to eat over a plate; this is a messy, joyful meal.
Tips from diners
Order the half-and-half — it's the only sandwich you need to try to understand why Domilise's is legendary.
Eat it immediately after it's made. The bread stays crispy for 5 minutes; after that it absorbs oil and becomes heavy.
A purist's choice. The oysters are brined and slightly sweet, then fried to a light golden brown that shatters when you bite it. The crust is crispy, the oyster inside stays plump and tender. Remoulade adds brightness without overwhelming. Reviewers call this the best oyster po-boy in New Orleans — the frying technique is key, and Domilise's nails it every time.
Tips from diners
If the oyster po-boy is available, choose this over the half-and-half. Oysters are more delicate and worth their own sandwich.
A meat-forward option that showcases Creole andouille sausage. The sausage is grilled until the casing snaps, then served on hot bread that soaks up the rendered fat and spices. Simpler than the seafood options, and hits the spot for those who prefer meat to fin-fish.
Tips from diners
This pairs perfectly with a cold beer. Domilise's has local breweries on tap.
The traditional roast beef po-boy — a New Orleans standard. Sliced roast beef is moistened in its own gravy and piled onto hot bread that soaks up the liquid without falling apart. This is comfort food that's been perfected over decades. Reviewers note you'll think about this sandwich for the rest of the afternoon.
Tips from diners
Order it 'fully dressed' — lettuce, tomato, pickles, and mayo help balance the richness of the gravy.
A lighter alternative to oysters, the fried shrimp po-boy lets you taste the sweetness of Gulf shrimp. The frying technique keeps the shrimp tender inside a crispy shell. Domilise's sources fresh Gulf shrimp daily, so this sandwich tastes different based on the day's catch — always good, never the same twice.
Tips from diners
The shrimp po-boy is cheaper than oyster and often equally good. Compare the daily catch before ordering.
Domilise's has served po-boys from the corner of Annunciation and Belle Castle in Uptown for nearly 100 years. The restaurant earned a Bib Gourmand designation in the 2025 MICHELIN Guide for good quality, good value cooking. Leidenheimer French bread, a New Orleans institution since 1884, is the foundation of every sandwich. The half-and-half (shrimp and oyster) is the signature order.
Hours are limited (11am–3pm weekdays, extending to 5pm Thu, 7pm Fri–Sat). Plan ahead — closed Sundays.
There's rarely a line on weekdays before noon. Come early to avoid a wait. Saturdays can have 30-minute lines.
Limited seating inside (about 6 seats). Most people take their sandwich to go or eat standing up. Don't let that deter you — the sandwich is worth it.
If you're more than 2 people, order ahead by phone so the kitchen can prepare everything at once.
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