Fried oyster po boy courtesy of buck82

Dish of the Week: Po boys
Where: Acadiana, Breadline, Johnny’s Half Shell, Bardia’s, and Hank’s Oyster Bar

Mardi Gras is coming up this Tuesday. It is that wonderful time of indulgence right before the abstention of Lent. And we all associate this indulgent day with New Orleans. What better way to celebrate than with some po boys? Nothing could be better than a mess of fried seafood on crusty French bread, “dressed” (with mayonnaise, lettuce, tomatoes, remoulade, and a touch of cocktail sauce), though traditionalists also accept roast beef with debris gravy (gravy with small bits of beef).

For those on a hunt for a po boy, the best time to do so is at lunch, since most D.C. joints don’t serve po boys outside of that time. The most authentic experience can be found at Acadiana, which serves their po boys on Lendenheimer’s bread with a side of Zapp’s Crawtators. You have the option of going for fried oysters, roast beef with “debris” gravy, or a less-traditional version with barbecue shrimp and garlic butter.

Another option is Breadline, though you will have to wait until Thursdays when their oyster po boy shows up on the special menu. (During soft-shell crab season you can find a soft-shell crab version instead.) Breadline‘s version includes a kicky slaw and remoulade, but contrary to the restaurant’s name, serves it on a slightly odd spongy bread. It’s not the best option, but will do in a pinch.

You can also check out Johnny’s Half Shell for their sure-to-be-authentic po boys with fried shrimp, oysters or roast beef with debris gravy. Lover of all things New Orleans, Ann Cashion, makes sure that her po boys are up to snuff.

If you are looking for non-lunch hour po boys, head on over to Hank’s Oyster Bar or Bardia’s New Orleans Cafe.