?Chef driven? po-boys, with a pint on the side
 

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The short menu at Killer Po-boys might, day to day, feature shrimp, sausage, catfish and beef. That seems normal enough for a po-boy shop, except in the case of this new French Quarter eatery the sausage is Moroccan-spiced lamb, the shrimp carries coriander and lime, the catfish is local, wild-caught and piled with soy-cured green beans and Korean-style eggplant and the beef is actually tongue finished with crema, plantain and pickled okra.? [ Read more ]

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