Hey everyone hope you're having an amazing day. It's mark wiens, i'm in new orleans, and this is one of the greatest food cities in the united states. There are so many restaurants. It's even called the lunch capital of the united states.

You got ta love new orleans baby, one of the great on the go, quick everyday meals is a po boy, and a po boy is any type variation of sandwich which is typically served on a french bread loaf. Today, we're gon na go on an ultimate po boy: tour of new orleans, we're gon na eat at five different places and try five at least five different types of po po-boys. Once you pick this up, you're ready to fully commit, there's no setting it down. All of the po-boys coming up in this ultimate po boy tour of new orleans we're on our way to the first place.

Before coming to new orleans and before researching about po boys, i thought and assumed that a po boy was a sandwich, a new orleans sandwich or a louisiana-style sandwich, but filled with fried shrimp or fried seafood. I didn't know that a po boy was actually just a new orleans sandwich and it can be filled with all sorts of things from roast beef to fried seafood. Even luncheon meats can go into a po boy, and i think maybe one of the distinguishing factors of a po boy from any other type of sandwich is the actual bread itself, which is a type of french bread. So again, we're gon na go to five different places and try at least five different types of po boys in this tour.

Right now welcome to guys po boys and from what some recommendations i got and from reading this is a favorite local place. Let's go get our first po boy. Can we do please one grilled shrimp, large and one fried catfish large? I just love his style. The the french bread comes out of this massive bag onto the chopping board, he's just swiftly with so much style slices it down.

The center, then he adds on just like a heaping double fistful of shredded lettuce goes on tomatoes. Go on mayonnaise, go on to both sides of the bread. Then on goes your main protein of choice that could be fried shrimp. That could be roast beef.

That could be the grilled shrimp, so much overstuffed gets wrapped up into your sandwich and then i love the way he slices it down the center with so much style. Oh man, the toppings are overflowing. The the passion here is: oh, i love it. So it is an old strip.

Oh derek's derek's been putting to work. Yes, oh yeah, your skills man, so you go around. You do all your own shooting you do all right, yep, all your own editing, all my own filming and editing yep. So, okay, oh just two, would be great.

We'll each have a half. Well, you have three halves boom. Oh the catfish, so got ta love new orleans baby. Yes, say it right, man all right, new orleans, new orleans, baby! Okay! Thank you.

So much really appreciate it. Fried shrimp is the winner all right. Thank you very much. Thank you very much.

Okay, look at the size of those they were so cool marvin. Thank you, got the grilled shrimp, the fried catfish and then actually, i didn't even originally. First order the fried shrimp but marvin said it's the best. He said you have to try the fried shrimp, so i ordered another fried shrimp, so three of them to go.

They are huge and heavy and fully dressed fully loaded because they slice the bread all the way through without leaving uh it attached. He has to like push it together so fast, so that it sticks all together. Just amazing sandwich skills. Okay, that's the fried shrimp.

Let's open up the the next guy here, which is the grilled shrimp: oh yeah, this one's the grilled shrimp, oh wow, that looks amazing, so nestled in there final one we have here is the fried catfish. I love how they just fully dressed them, loaded with ingredients. Loaded with a small mountain of shredded lettuce - oh man that smells incredible - we have to start with the fried shrimp. The exploding overstuffed fried shrimp.

I love how it's just yeah exploding with shrimp marvin instructed us to eat this as fast as possible. I loved marvin's character. He was like don't be one of those don't be one of those guys who takes this too far away to eat it he's like eat it fast, eat it hot. You don't go anywhere just eat it immediately.

He's like don't take too many photos either. Okay, thank you, marvin, it's still hot! Let's go oh wow, yes, loaded with shrimp the texture of them. The crispiness. Even the bread is incredible because it's slightly chewy the french bread, but really fluffy on the inside great texture throughout good combination, especially with the tomato and the acidity that comes from it.

Shrimp is well cooked and well prepared, nothing's overdone and the bread, as you said, like a slight bit of chewiness to it. Yeah on this got an amazing like yup, so good so much style next up. Should we try the grilled shrimp? Yes, the fried shrimp over the grill, he said the fried shrimp is the best he said it's the top seller as well, but also i got a lot of tips. People saying they love the grilled shrimp, because there's not a lot of people places that do grilled shrimp most places do.

That is unique to definitely yeah. Most places do fried shrimp, but the grilled shrimp is rare. I'm loving the color on the shrimp yeah that sear definitely hit it with some seasoning as well. They sprinkled in some melted butter sizzled that down with the spices with that seasoning, oh yeah, what you can do is kind of re-stuff it at the top okay.

Here we go: oh, the seasoning, the butter and the the lime actually when they cooked the the shrimp you squeezed on lime and that just went up in a poof of a cloud of steam. I love marvin, oh man, but the grill is better. I i love the grilled: okay, the grilled is incredible sizzle and that searing that char from the hot plate from the butter from that creole or cajun seasoning. It taste, like it tastes brighter to me, like it tastes, lighter and brighter.

I think, because it's grilled, instead of having the fried one that has the batter with it, there's definitely some more spice on it. Wow right out in marvin, marvin, it wow sweet potato pie. Thank you, marvin! Thank you, marvin! Thank you marvin, my god fresh. I think so i think you might turn your hand on it.

Okay, it's the perfect combination of bouncy flavored seasoned shrimp to tomato to mayonnaise. Do i love that chewy texture fluffy, bread all at the same time, the textures and the pickles and the pickles? Well, that balances the whole thing because of that acidity to go with the the main edge he just fully loaded this one as well i'll scoop and hold. Let's do a cross section of this multiple layers of fried catfish benefits of having hot sauce again there's hot sauce, there's crystals hot sauce. I think some kind of louisiana hot sauce, a sprinkle of it tomato lettuce.

Oh yeah, the pepper in there, the flakiness of the catfish. I love how soft it is yet crunchy. At the same time again with that mayonnaise, the hot sauce in there, the bread is just perfect. It's squishy, but chewy not really crunchy.

I wouldn't call it crunchy, but it's chewy and then the inside is very soft and supple. I would say that all three are extraordinary, which one do you like best grilled shrimp yeah? I don't think you could. Maybe i think your real temperature, just but the on the next level, the pepper and the hot sauce on this. I absolutely love it, i'm going back to that grilled, shrimp, perfectly balanced, flavor bursting and just stuffed to the max.

That is, that is delightful happiness. This is happiness in new orleans. Here's a great part of a poba you'll, always end up with a mound of toppings at the bottom of your paper, which you can scoop up, which you will scoop up. Sauce oil juices, meat juices, pickled brine.

We've got to try that dessert that sweet potato pie right out of the oven they actually do have a full um. They have a menu. Here too, they have a daily special. You can get red beans and rice.

You can oh look at the color of that. They do like hot food yeah, they do. Po-Boys are the main thing, but they do have a number of hot dishes. It's still so hot, but they said it's really hot, really, really hot.

It's not overly sweet. You taste a natural like foamy silkiness of the sweet potato, a few more bites of the catfish po boy, which is also outstanding they're. All three incredible: it's hot i've been here for 27 years, 27 years old, 43, oh okay, 43 years, but me personally, 27 years. I've made over a million poor boys myself a million full boys over a million really over a million po boys.

I don't really want to say that, because i always told people when i hit a million, i was dropping tonight what if i'd, have only saved a dollar. I could have done that. No, i love what i do yeah. Oh you can tell you love.

You can tell you love what you do it's. I love your style. Yes, thank you! So much you're, one of the only ones that does the grilled shrimp as well. Well, you know: okay, we're moving on to the next pledge conveniently just down the street like a five-minute walk, if that is another legendary place to eat po-boys and so we're gon na go there next, i love all the restaurants.

All the food spots within tucked within the neighborhoods in new orleans, the next place that we're having a po boy is domelisse's. They started in 1924. That's a hundred years of po boys. This is an old school spot, they're known for their fried shrimp, po boys and probably all other po boys as well.

But i love the location, it's a historic dining destination and it's just a beautiful place. Let's go try our next po boy, okay, a large shrimp. Okay, the way we usually dress that mayo lettuce, pickle ketchup and hot sauce, everything yep and also, i think, a half a roast beef such a friendly place. They have some tables right inside and actually i guess this is a more of a sit-down restaurant.

The tables are here um. I love the menu here, on the side hand, written calligraphy uh. Oh, thank you! So much! Okay! Thank you! Oh fries! Those are beauties. I guess wow fries.

Oh, that's! The roast donna's ready on the show. Also the roast. The roast beef includes two types of mustard: okay, hmm all right! Thank you, okay! Thank you! So much ready roast beef shrimp, the just home style atmosphere. This is a heritage, a historic dining destination.

I have to begin with this classic shrimp, just bulging with shrimp. I love how it's fully dressed fully loaded with all of those um the lettuce, the hot sauces, the mayonnaise. You can tell how hearty and thick that bread is look at that interior wow again, the chewy crustiness of the bread, the soft fluffy interior, the hot, fried shrimp, it's kind of made a sauce of mayonnaise, plus the ketchup plus. I think some of the louisiana hot sauce in there or their special hot sauce in here so that kind of coats, the entire breading of the sandwich - gives it a juicy moistness.

Oh yeah, shrimp, only left large shrimp. So far, i just love the chewiness of the french bread. I think for me, that's one of the standout features of a po boy and that kind of light batter of the shrimp and again the layers of gravy and swiss, there's just layer upon layer. Three layers of gravy within this roast beef, two types of mustard yeah, oh yeah, oh the juicy sogginess of that, oh man.

I love how the roast beef is cut so thin and then again just drenched in multiple layers of gravy. My first roast beef, po boy wow, that is awesome, and that is so socially amazing. As you bite down the gravy just squeezes out, it gets the flavor of the mustard. A little bit of the hot sauce is that hot sauce in there, i'm not totally sure the crunch of the lettuce, the swiss and even the wear that how she layered in the gravy she protected the gravy from the bread.

So it didn't get too soggy got ta, get some of that crystal on there to bump it up. It's just sliding out the the back end dripping onto the plate, but you know you're going to want to lick your plate all that meat juice, because the bread is so durable. It holds up incredibly well for that saucy roast beef they're, both fantastic, i'm sure everything they make here is fantastic, got ta. Try these fries, too spiral cut.

Okay, fries are amazing, so crispy not dry at all on the inside silky, oh great po boys, great service, truly an old-school historic destination, we're moving on to the next place. Next, up on this ultimate po boy tour of new orleans, we drove kind of across the city on the lakefront, we're at a place called rno's, which is an italian creole restaurant. They have pizzas and pastas and spaghettis. They are famous and people rave about their special type of po boy.

I don't think i've seen a restaurant with an entire roll of kitchen paper towels on the table. That's it. I think i think that's a great sign. I think that means we're in for some sauce roast beef, oh boy, the hole please fully dressed.

Thank you. Thank you very much right now. That's all! Thank you. Another coke zero for you.

Thank you here. It is in all its glory and again this is a full italian creole restaurant, so they have all sorts of pastas. I think they even have pizza on the menu, but the famous the po boy that people come here for is the roast beef po boy. It is huge immediately upon getting it it's just overflowing onto the plate and, of course, served with a side of paper towels which it looks like you'll need immediately.

You see that it's a different type of bread. It's a seeded sesame seed, bread, wow, really really crispy. I think it's toasted, even it's so crispy. You can hear that crunchiness that crispiness served with a mound of pickles on the side.

I think i'll just try to pick it up, so we can deconstruct it a little bit and see the different layers. Oh, you can feel the soggy juices starting to flow out of the roast beef just bulging. It's exploding with roast beef and they've. It looks like the roast beef is kind of shredded.

The gravy is just juicing, there's tomatoes, there's lettuce, there's mayonnaise in there and then just the really really crispy bread, oh wow, that's that is saucy. Mayonnaise is oozing out of it. Oh wow, okay, on your first bite of this roast beef po boy. You know why it's so famous and why everybody raves about it.

Oh man, that's straight like a home roast, the gravy is addictively flavorful. It has this amazing balance of salty concentrated beefiness, there's so much mayonnaise in there making this creamy sauce. This is one of those poor boys where, once you pick it up, i don't think you want to risk setting it down yeah. I think the only thing i want to risk doing right now is adding on some tabasco i'm willing to risk that one there's so much mayonnaise there in there and normally i don't i'm not a big fan of mayonnaise, but i think when it mixes with that Gravy, it creates an almost thousand island kind of flavor to it that just like makes it so creamy and rich.

I will also risk picking up some of the pickles and some of the drippings to put stuff back in toss in some pickles. It's time for the second half, oh yeah. Second, half is a little harder to pick up, as the juices juices have saturated into the bread when it's time for your second piece, you kind of have to cradle it with both hands. At this stage, i just feel like i'm covered in roast beef.

I think they go through a lot of paper towels here roast beef po boy worth the effort to come here that was hearty and flavorful next up on this ultimate po boy, tour of new orleans, we're in the neighborhood and from what i understand the race course Is just down the road i think the next block, and so that's why it's known as losers by the track. A lot of people have mentioned that it's the greatest place to grab a meal to grab a po boy before you go to the race course. They have gumbo, they have a variety of grilled foods. They have a variety of po boys, but we came here specifically because, while we're on the po boy tour, we came specifically for their signature dish, which is fresh shrimp sauteed in a new orleans.

Barbecue sauce stuffed into a french bread pistolette. So it's the barbecue shrimp po boy. Thank you very much. It also got some gumbo on the side just to taste it, but what i really came here to try.

What we came to try is the barbecue shrimp. Po boy, that is a unique creation. I don't even know if it's pickupable is it pickupable, i'm gon na. Do this one little part it's just like a total sloppy, delicious mess of sauciness with shrimp just overflowing out onto the plate with a loaf.

That's! Oh! It's! Actually, hollowed out on the inside now new orleans style, barbecue shrimp is not actually barbecued at all, but it's more of like a pepper butter sauce, it's kind of what i'm thinking, butter, pepper, garlic. I have no idea what the knife is for. Oh yeah, it's just like completely soaking up all of that gravy. All of that.

I wonder if they have an official strategy of how to eat this. Look: it's just a pocket of bread, just completely filled up, and it's so saucy, i'm gon na just throw those throw those pickles over there. You think pick up the top first. I think that looks like a solid plant.

What you do is you just grab a handful of whatever you can pick up. It's not served with a spoon either there we go. That's my first bite right there, oh wow! Oh, that sauce is amazing. I don't know what that doing.

No honestly, it reminds me of the graveyard from biscuits and gravy. Oh wow yeah, that's sauces. Here's a gravy. It is not yet that has to be the most addictive graveyard.

I've ever had and you really taste the pepper. You taste the butteriness of it and then those little shrimps, which are these little bouncy little shrimps, that are just coated in the gravy and that the bread of this po-boy is just there to like sop up the gravy. Basically, i kind of want to pick up this whole saturated loaf, though just for the i don't know if it was a great idea to pick it up, but if you do choose to pick it up, there's no going back because your fingers are just going to Be coated in that gravy, that's what i needed some crystal! Yes, please! Oh yeah, that tell me when, okay, that should be good, can't get any juicier than this. I bet my fingerprints are within this po boy.

Once you pick this up, you're ready to fully commit. There's no there's no setting it down with that lemon with a louisiana chili sauce that extra vinegar, that gravy has to be one of the most addictive gravies you'll ever have and that sauce wow, that's sauce! That sauce is drinkable. That gravy - and i like it with the i like it with a pickle on top and of course you got to have some louisiana hot sauce. You cannot miss it and then, in order to eat this, you literally have to just like put your face into it.

Shrimp down, oh it's like a bouncy ball. I had to try the gumbo here too. It is a seafood gumbo, but it's a lot of sausage. I think the andouille you can see.

Oh there's a bit of okra in here. You can see the celery the the herbs in there oh and the bay leaves as well there's some great that's very aromatic. The gumbo is quite thin here compared to other versions of gumbo that i've had it's more of a herbaceous taste not too rich. The earthiness of the sausage, the bounciness of the shrimp very herbaceous gumbo - this is kind of slightly strange to eat, but it is really really tasty highly recommended.

That was a great stop on this ultimate po boy tour of new orleans. Finally, lastly, and to complete this ultimate po boy tour of new orleans, this place is an institution. It's a destination, we're at the parkway bakery and cavern. I was just reading some of the artwork around the building.

It dates back to 1911. So again, this is a historic destination. It is a heritage restaurant. They have this massive, huge, tent outdoor section, the patio there's a bar section.

This is the indoor section. We definitely have to try a type of po boy that we haven't tried yet here uh. For here please, what's your name mark? Do you have oyster po-boy today we're order number 44. barks root beer.

I think it's. It was a kid, since i've had a bark's root beer. Oh, that is great. It's good! It's really good! I used to love this when i was a kid: oh man, and they have it in a bottle here.

That's classic po boy should be here very soon. Is it mark 44? The oyster? Okay, thank you here. It is the final po boy of this ultimate po boy tour of new orleans. This is the oyster, oh boy, which they only again.

They only have it on wednesday and thursday until it runs out deep, fried gulf oysters. Oh, you can smell that you can smell the crispiness. You can smell the deep friedness of those oysters, oh yeah, the usual condiments. I got it fully dressed.

There's mayonnaise there's a handful of lettuce, there's tomatoes, a variety of sauces, i believe on the bottom and then just loaded. Oh there's a few pickles here and then again, just loaded with fried golf oysters. Okay, i'm going to try a move to pick up the entire thing. I should have told him not to cut it.

Oh well, anyways, on the back there, there is a an article with, i believe, the owner, taking a bite of this gigantic oversized po boy, possibly loaded with oysters like this and he's just taking a bite, looks so satisfying. I have to try it. Oh yeah, that was satisfying my first ever oyster po boy, they're, so soft. They just melt in your mouth and they're battered so they're, just crispy on the edges and as you keep on chewing, then you taste more and more of those oysters.

The flavor just bulging through i'm gon na re-stuff it with some of these oysters here and then show you that cross section, it's just shrouding with oyster goodness, just blobs of oysters got ta get a little bit of crystal on that oh yeah. There we go crispy and melt in your mouth at the same time with that hot sauce that vinegar to bump it up. It's just like a mound of breaded, fried oysters, crispy and warming wow. You need to add crystal with every bite.

Oh yeah, that's incredible! And again, one of my favorite things about the po boy, eating experience are all are all the the sauces, the lettuce, the proteins that are left at the bottom of your paper. It's always a completely unique formation, which you can re-insert into your sandwich. Re-Scoop up here. We go part two and with that golden fried gulf, oyster po boy.

That brings us to the end of this ultimate po boy, food tour of new orleans, and so, when you come to new orleans be sure to try all five places, they're so good and again so much character. Each one of them has a different identity, slight alterations. A different specialty and they're all worth eating in a row if you can and i'd love to hear from you. What's your favorite po boy in new orleans, let me know in the comments below and again big thank you for watching.

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