Opened in 2008 in a quaint blue cottage on Magazine Street, Mahony’s is New Orleans’ best spot for po’boys. I love Mother’s, and I love Parkway, but if you hold a gun to my head, the po’boys at Mahony’s are better than the rest. Chef Benjamin Wicks is doing modernist spins on the classic sandwich, think chicken livers and Creole slaw, jumbo grilled shrimp with fried green tomatoes and remoulade, root beer-glazed ham and cheese, and alligator sausage with sweet-and-spicy squash relish. Don’t fret, purists can also get their fix by ordering off of the “classic” side of the menu: the fried oyster and fried catfish po’boys are a sure bet. Many beloved po’boy places are down and dirty, fast and fabulous, but it’s nice to go into a place where they take the quality of their ingredients seriously. Their po’boy is on the right bread (Leidenheimers!), the livers are fried to order, the crab is cleaned and fried perfectly, and the oysters are species-specific. Don’t skip the hand-cut fries or the super-thin onion rings, and be sure to save room for the homey sweet potato crunch pie.
3454 Magazine Street
New Orleans, LA 70115