Houston’s sandwich culture is strong. While burgers, barbecue sandwiches, tortas and banh mi reign supreme, foodies have indulged in a smorgasbord of sandwich trends in recent years. Hot chicken, barbecue pastrami, crafty Cubans, fancy fried fish, cheesesteaks, and a seemingly limitless fascination with smashburgers continue to tempt sandwich enthusiasts.
But, Houston makes plenty of room at the dining table for po’boys. Whether adhering closely to the New Orleans original or taking Houston routes (deli po’boys with pickled relish) or Texas turns (barbecue), the po’boy enjoys its place as a Houston sandwich staple. Here are some of the best places to score.
Field & Tides
Locally sourced vegetables and seafood are the “field” and “tides” of this upscale casual restaurant, a Heights favorite. Here you’ll find a faultless seafood po’boy of cornmeal-crusted shrimp and oysters lovingly dressed, flavored with Mississippi comeback sauce, and nestled in a Kraftsmen Baking French roll. Chef Travis minds the details, including using heirloom tomatoes sourced from Huckleberry Farm, his in-laws’ Round Top ranch. This beauty, served with fries, is available at lunch and for weekend brunch. 705 E. 11th St., Houston, fieldandtides.com
Christie’s Seafood & Steaks
Houston’s oldest continuously operating restaurant pays daily homage to its Galveston roots with its iconic 1917 Famous Fish “Sandwich,” the most popular dish on the Christie’s menu. The dressed po’boy (fried, broiled or blackened fish) served with fries is one of several essential po’boy options, including fried catfish, fried shrimp and fried oyster versions. But the original (Greek founder Theodore Christie launched his career selling fried fish sandwiches on the Galveston waterfront) isn’t just a testament to Christie’s longevity, it’s a delicious, loving reminder of the area’s rich immigrant experience. 6029 Westheimer Rd., Houston, christies-restaurant.com
Winnie’s
This Midtown favorite’s origin story is deeply rooted in po’boys and a series of pop-ups that launched it as one of Houston’s consistently engaging craft cocktail bars and clever comfort food spots. The “fancy sandwiches” menu is steeped in Louisiana knowingness, especially the po’boys that are expertly constructed on fresh Leidenheimer bread, the po’boy gold standard. Winnie’s often updates its menu but if you see a Peacemaker po’boy offered, don’t pass it up. It’s the sandwich that’s responsible for the Winnie’s we know and love today. 3622 Main St., Houston, winnieshouston.com
1929 Po-boy Kitchen
One of the original vendors when Lyric Market food hall first opened, this it’s-always-Mardi Gras stall means po’boy business. Taking its name from the 1929 New Orleans railroad strike that produced a swarm of hungry “poor boys” that inspired the modern day po’boy, the kitchen here may be Houston-born, but it’s plenty savvy where Nola fare is concerned. Gumbo, yakamein, red beans and rice? They’re all on the menu. So too, are proper po’boys including fried catfish, oyster, shrimp and soft-shell crab sandwiches. Even the storied Peacemaker (here it’s half fried shrimp, half fried oysters) is represented. Fully dressed and slathered with remoulade, 1929’s sandwiches keep downtowners coming back for more. 411 Smith St., Houston, 1929poboykitchen.com
Josephine’s
Executive chef Lucas McKinney comes to his Midtown venture ridiculously qualified to preach the Gulf Coast culinary gospel. But his Southern foodways chops are what makes Josephine’s an unabashed real-deal winner. Take all the time you need working your way through McKinney’s impeccable, dignified classics: boiled shrimp and crab, roasted oysters, fried catfish platter, shrimp and grits, and chicken and andouille gumbo. His signature sandwich is a flawless shrimp po’boy, fully dressed with Blue Plate mayo and snug in Leidenheimer. The 44 Farms beef burger also sits po’boy pretty. They’re both like a prayer. 318 Gray St., Houston, josephinesgulfcoasttradition.com
Ragin’ Cajun
Houston’s Cajun king is rightly famous for its crawfish boils, but there’s so much to love at this family-owned restaurant that has been dishing up the best culinary Acadiana for half a century. The menu is rich: char-grilled oysters, boudin, gumbo, jambalaya and fried seafood platters. But its po’boys will have you roaring like Mike the Tiger. The fried Gulf shrimp is the restaurant’s top-selling seafood po’boy, while the Nola roast beef debris with gravy is the messy champ of the non-seafood side of the menu. Beautifully dressed, these sandwiches are the stuff of local po’boy legend. Multiple locations, ragin-cajun.com
Antone’s Famous Po’Boys
The enduring beauty of Antone’s is that their sandwiches are widely available as the perfect grab-and-go meal. The retail reach of this everyman’s po’boy is staggeringly impressive considering the sandwich’s humble roots. Jalal Antone, the son of Lebanese and Syrian parents, founded a Houston import store in 1962 that became famous for its tidy, satisfying po’boys. While Houston has two Antone’s storefronts, most fans snag their po’boys at supermarkets. Antone’s familiar sandwiches (including the Original with ham, salami, provolone and the signature flavor bomb chow chow) are an indelible part of the city’s culinary fabric. Multiple locations, antonestexas.com
Eunice
Chef Drake Leonards’ grand Cajun-Creole brasserie is culinary stomping grounds for evocative South Louisiana and Gulf Coast fare such as char-grilled oysters, seafood platters, gumbo, shrimp and grits, shrimp etouffee, and Gulf snapper. Fans also know that every Wednesday, Eunice offers a mighty fine fried shrimp po’boy. Served dressed and with fries, it is po’boy nirvana. Having spent time in the kitchens of some of New Orleans’ top restaurants, Leonards does the Crescent City proud with his take on the sandwich classic. 3737 Buffalo Speedway, Houston, eunicerestaurant.com
BB’s Tex-Orleans
There are those who consider BB’s roast beef po’boy the best local example of the classic, 10-napkin specialty sandwich. Hey, it’s not called Midnight Masterpiece for nothing. Supple strands of beef drenched in a rich, ruddy gravy, this is one of the signature po’boys at the collection of casual restaurants that mine the delicious culinary marriage of Texas and Louisiana. Fried oysters, shrimp and catfish versions also tempt. Combos with sandwich and a cup of gumbo or red beans and rice is irresistible Cajun indulgence. Multiple locations; bbstexorleans.com
Gatlin’s Fins & Feathers
Owner Greg Gatlin’s follow-up to his family’s winning Gatlin’s BBQ was always intended to be a love letter to Gulf Coast comfort cuisine. And that certainly includes fine as feather po’boys: lightly fried catfish, shrimp, or oysters, handsomely set up in a Creole mayo-dressed bun. There’s a half sandwich option paired with a cup of Gatlin’s not-to-be-missed “Everything Gumbo”, a luscious, deep-burnished potion riddled with chicken, shrimp, crab, smoked sausage and okra. Gulf comfort fare doesn’t come any more evocative or honest. 302 W. Crosstimbers, Houston, gatlinsfinsandfeathers.com
Goode Co. Barbecue
Fans of the iconic Goode brand know they can get their favorite smoked meats served as traditional plates, stuffed in baked potatoes or piled high in traditional sandwich form. But Goode is also happy to offer its smokehouse treats as a po’boy served in a French roll. Chopped or sliced brisket, turkey, ham or sausage? Have it your way. While barbecue po’boys are hard to find, Goode makes a compelling case for this Texified take on the classic Nola sandwich. Multiple locations, goodcompanybarbecue.com
Paulie’s Poboy’s
The historic threads of the Houston-style po’boy – a deli meats sandwich punctuated by pickled relish – live strong and proud at Paulie’s Poboy’s. Classic sandwiches include the signature Supreme built with ham, salami, provolone, zesty chow chow and pickles; turkey with smoked Swiss and gouda; roast beef with Swiss; and the Club with ham, turkey, bacon and provolone. Hot versions include a Cuban, meatball, lamb and beef gyro, falafel, and a must-have muffuletta. One bite and you’ll know why Paulie’s is a Houston favorite. Don’t pass on side orders of macaroni salad or deviled eggs. Multiple locations, pauliespoboys.com
Mandola’s Deli
Fried seafood or roast beef debris are usually the first things that come to mind when contemplating po’boys. But you can put just about anything in a dressed loaf and call it a po’boy. Case in point, the fine deli po’boy-style sandwiches at this no frills, family-run, Eastside staple. Ham, salami and mozz; roast beef and cheese; Italian sausage; chicken and eggplant parm; tuna salad – all sport deli enthusiasm stuffed into po’boy loaves. That includes a very fine muffuletta po’boy and the house’s OG sandwich, the Turkey Deluxe. 4105 Leeland St., Houston, mandolasdeli.com
