Liuzza's gumbo starts with a deep, dark roux and is built with tradition in mind. Multiple reviewers describe it as a 'killer gumbo' with complex flavors that reward slow eating. It's a perfect starter or can be ordered as a combo with any po'boy.
Tips from diners
Order a cup with any po'boy combo for just $1-2 more — it's the best way to build a meal.
Liuzza's BBQ shrimp po'boy is served on a pistolette (hollowed-out French roll) rather than traditional po'boy bread, allowing the Worcestershire and butter-fueled sauce to saturate the bread without it falling apart. Fresh Gulf shrimp coated in the sauce are the star — reviewers consistently call this the best version of the dish in the city.
Tips from diners
This is the reason to come — the signature dish that built the reputation. Non-negotiable order.
The sauce soaks the bread beautifully — don't be afraid to soak your fingers in the final plate.
The roast beef po'boy is a meat-lover's choice — succulent, thinly sliced roast beef on traditional New Orleans bread. It's less famous than the shrimp, but reviewers who try it find it to be a solid alternative.
Tips from diners
Available daily and always in stock — a reliable choice if the oyster po'boy is out of season.
The oyster po'boy is 'stuffed to the brim' according to reviewers — generous portions of fried Gulf oysters on traditional New Orleans bread. When in season (September-May), this is a close second to the BBQ shrimp in quality and reputation.
Tips from diners
Only available when Gulf oysters are in season (September-May) — call ahead to confirm.
Watch the kitchen fry the oysters if you sit at the counter — the technique is quick and precise.
The fried seafood platter gives you a survey of Liuzza's fried offerings — plump shrimp, crispy catfish, and oysters when available, all fried to order and served with sides and hush puppies.
Tips from diners
Good for sharing or for solo diners who want a variety — portions are generous.
Jack Liuzza opened this neighborhood joint in 1936 on N. Lopez near the Fair Grounds, and it remains one of the city's most iconic dive bars. The restaurant is a proud neighbor to the Fairgrounds Race Course and doubles as the unofficial pre-Jazz Fest headquarters, packed with locals and visitors seeking genuine New Orleans food.
Walk-ins welcome, but expect waits during peak lunch and dinner. The bar is first-come.
Come during lunch (11 AM-2 PM) on a weekday to avoid Jazz Fest crowds and have a quieter experience.
The bar scene is part of the appeal — frosty goblets of Abita beer and strong Bloody Marys are the traditional order.
Page last updated: