The story
Killer PoBoys describes its food simply: "Internationally inspired, chef-crafted New Orleans style sandwiches." This straightforward promise plays out across two French Quarter locations, each serving a menu that respects the po-boy tradition while reaching far beyond it.
The original spot operates out of the back of the Erin Rose bar on Conti Street. A second, larger outpost called Big Killer sits at 219 Dauphine Street. Both offer a tight, inventive menu that uses the classic po-boy format as a canvas for globally influenced flavors.
At Big Killer, the lineup includes a Seared Gulf Shrimp po-boy with pickled carrots, daikon, and sriracha aioli; a Rum & Ginger Glazed Pork Belly with lime cabbage slaw; and a Black Beer Braised Louisiana Wagyu Beef debris with pickled green beans and horseradish sauce. The kitchen also turns out a Jerk Chicken version with confit thighs, roasted plantains, and jerk sauce, plus a Roasted Sweet Potato po-boy with braised collard greens and a black-eyed pea spread. Non-sandwich options include a Whiskey Grilled Cheese and a Thai BBQ Tofu.
The menu reflects a Creole and deli sensibility that is both grounded in New Orleans and open to the world. The cooking is precise, the ingredients are local where it counts, and the atmosphere at both locations is casual, no-frills, and built for eating well.
This approach earned Killer PoBoys a spot as a Michelin Recommended restaurant, a recognition that aligns with the kitchen's consistent, thoughtful execution. It is a place where the city's iconic sandwich gets a serious, delicious update.
Recognition
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