During a weekday lunch at Domilise’s Po-Boys, cooks working behind a well-worn counter were cutting 32-inch loaves of bread down to sandwich size, slathering the mayo and ladling gravy. All around the ...
The new owner of Mahony's Po-boys made some changes when they reopened the iconic Magazine Street spot in October. And one of the decisions did not sit well with loyal customers — the switch from ...
Why that’s so is a question reader Joe Rouse submitted for Curious Louisiana. “What is the background of New Orleans French bread?” he asks. “We have been to Paris but saw nothing like that there.” As ...
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