Parkway's roast beef po'boy is the city's ultimate dining bargain — messy, beautiful, and generously soaked in a rich, dark gravy that saturates the fresh bread. Reviewers call it a 'beauty' and point to it as the reason Parkway has thrived for over 100 years.
Tips from diners
This is the gateway po'boy — the signature that built the 100-year reputation. The gravy is non-negotiable.
Get napkins before you eat — the gravy drips, and that's the point. Embrace the mess.
Parkway's shrimp po'boy is packed with perfect morsels of lightly-breaded fried shrimp. The lightness of the crustacean shines through against the crispy crust and airy bread — reviewers call it a close second to the roast beef in quality.
Tips from diners
Available year-round, but quality peaks when Gulf shrimp is in season (May-August). Ask the counter if today's batch is local.
The James Brown po'boy is Parkway's most audacious creation — a celebration sandwich combining BBQ beef, fried shrimp, pepperjack cheese, and spicy mayo. It won the 2018 Po' Boy Festival grand prize and represents the restaurant's willingness to innovate while respecting tradition.
Tips from diners
This sandwich is ambitious — it works because each component is excellent on its own and they balance together.
When Gulf oysters are in season, Parkway's oyster po'boy is available — fried oysters maintaining their briny flavor under a light crust, served on the signature Parkway bread.
Tips from diners
Only available September-May when Gulf oysters are in season — call ahead to confirm availability.
The Bayou Beast is Parkway's challenge sandwich — three feet long, stuffed with three pounds of fried shrimp, gator sausage, roast beef, and cheese. It's a novelty item for groups or ultra-hungry solo diners.
Tips from diners
Made for sharing between 2-4 people, or for the extremely hungry. A spectacle worth ordering for photos.
Charles Goering Sr., a German baker, built Parkway on the corner of Hagan and Toulouse in Mid-City in 1911, and it's been a neighborhood institution for over 100 years. The recipes have passed through multiple owners while maintaining the core mission: serving poor boys at bargain prices. In 2024, Gambit magazine named it Best Place to Get a Po'Boy in New Orleans.
Open Wednesday-Sunday only (closed Monday-Tuesday). Plan your visit accordingly.
This is an incredible bargain for the portion size and quality — most po'boys cost half what you'd pay for similar sandwiches elsewhere.
The parking lot is spacious and there's outdoor seating — come during lunch (10 AM-1 PM) to avoid crowds and claim a table.
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