Comments on: Domilise’s Po-Boy & Bar

By: Jonathan

Jonathan — Tue, 04 Aug 2009 21:34:45 +0000

You can’t call it a roast beef poboy without tomatoes.

By: Stephen

Stephen — Tue, 28 Apr 2009 04:45:24 +0000

A restaurant owner moved to Houston and built a restaurant with plans to create the famous po-boy bread but it did not work. Supposedly they said New Orleans is below sea level which affects how the bread rises and bakes and they could not duplicate the bread. Who knows if this is true or folklore but life below sea level is unique to New Orleans just like the po-boy bread.

By: Nola Cuisine » Blog Archive » Mother’s Restaurant

Nola Cuisine » Blog Archive » Mother’s Restaurant — Sun, 08 Mar 2009 23:15:55 +0000

[...] Roast Beef Po Boy with Debris Gravy Recipe Shrimp Po Boy Recipe Muffuletta Sandwich Recipe Domilise’s Po Boy & Bar [...]

By: Circe

Circe — Mon, 16 Jun 2008 04:57:42 +0000

I’m an oyster po-boy fan myself. Domilises is a great place to eat. Domilises is a must-eat for everyone. Perhapos not the roast beef, though. I also vote you try Parasol’s next time.

By: Bob

Bob — Fri, 06 Jun 2008 19:01:05 +0000

I agree that the roast beef poboy at Domilese’s is just okay. It’s kind of an afterthought and the meat does not have that fall-apart, debris quality that distinguishes the best from the rest. Fortunately, as you and I have both discovered, it is possible to make that quality roast beef at home.

By: thatfarmgirl

thatfarmgirl — Sat, 17 May 2008 18:31:43 +0000

Oh, this post sure did make me homesick. I just returned from a glorious long weekend at JazzFest and had the hot sausage (patty) po-boy at Parkway Bakery. I highly recommend it the next time you’re in town. Parkway has all the charm you speak of and the owner, Jay, is an incredibly warm and welcoming man.

I really enjoy your blog and check it frequently. So thanks for the bright spot!