I had a few errands to run before heading back to Jackson. First I needed to get a few king cakes. Second and nearly as important, I needed a good lunch. Of course when in New Orleans, I often have a hard time narrowing down a place to try, but this time I was looking for a different po-boy shop. Honestly, I could eat a parasol’s po-boy every time I’m here, but where’s the fun in that. Luckily, through some very helpful people on twitter, I had a list of po-boy shops to try. How did I choose Mahony’s? Honestly, it was a matter of convenience; I was already on Magazine Street, so what are a few more blocks when you’re driving?
Once you hike your way up the stoop at Mahony’s, you find yourself inside a very cozy, converted shotgun house. While the restaurant may not be huge, the menu does offer a pretty wide variety. On this menu you had much of the standard fare (e.g. shrimp, roast beef, oysters, catfish), but there were some real interesting choices like the cochon de lait, chicken liver, or peacemaker poboy.
I decided to save the variety for next time and see how Mahony’s could handle a standard roast beef with gravy and shrimp po-boy.
After unwrapping the roast beef po-boy, it’s that old familiar site of Leidenheimer bread.
There’s not as much gravy as I expected, but what about inside?
It’s actually pretty hard to see the roast beef underneath all the dressing. However, once I found the beef, it was a pretty good cut of meat with a good beefy flavor, but not enough gravy to make a proper po-boy.
Maybe the second po-boy, the shrimp, would be the better of the two.
The first step is getting past that layer of butcher paper.
What’s this, there are only six shrimp? Don’t be so quick to judge. Yes, it’s a real departure from the ocean’s worth of shrimp you get at Parkway Bakery, but there six shrimp are big, fried in cornmeal and simply delicious. Things only get better with the application of some crystal hot sauce.
So after 12 inches of po-boy, what have I come away with? Next time I’ll go with the shrimp over the roast beef, but more importantly there will be a next time, if only to try some of their more unique offerings. However, I’m still wondering if anyone in New Orleans will come close to competing with Parasol’s and Parkway Bakery for a quality roast beef po-boy, there’s only one way to find out and I’m sure it will be delicious.