It may seem like a mundane thing to some, but I still get a small thrill when someone takes the time to comment on what I write. So when someone takes the time to read my page and send me a compliment, insult, or advice I try to act on it. Last month, a reader with the handle “zz” commented on my post about the roast beef poboy at Fat Tuesday’s; he gave a short, pleasant description of the “sloppy roast beef poboy” at Sal & Phils. Seeing as I haven’t been to that restaurant in years, I decided to see if zz’s description was truthful.
When I walked through the door at Sal & Phil’s, I tried to think how many years I had been since I had eaten there. The number completely escapes me, but more than 10, less than 20. Regardless of the actual number, the restaurant has changed. After being shown to a table, I was left to ponder if the menu had changed as well.
For a seafood gumbo, there wasn’t much in the way of discernible seafood, but there was plenty of rice. Actually, this gumbo just wasn’t very good, and I’ll leave it at that.
There was one appetizer on the menu that really caught my eye, the crab stuffed jalapenos.
Well, I wasn’t quite sure to what expect with this dish, but like the gumbo, this just isn’t very good.
Any good crab flavor is completely lost in the thick breading and is further mitigated by the flavor of canned/jarred jalapenos.
Fortunately, I didn’t come here for the gumbo or the crab jalapeno poppers. I came here for one reason, the roast beef poboy, and judging by the menu, I have at least one reason to expect something tasty. Sal & Phil’s proudly proclaims their use of Gambino bread, straight from New Orleans. Personally, I’m a fan of Leidenheimber, but I’ll take what I can get in Jackson.
In an over flashed picture, the mayo is even more evident. Does it all work? Well, the beef is tender, but it is dried out and overcooked. The sandwich isn’t overflowing with gravy, but there is enough to make a stellar mix with the mayo.
How does it compare to a New Orleans roast beef poboy? Well, it’s not on the same level as Parkway Bakery or Parasol’s, but I actually prefer the Sal & Phil’s offering to a Domilise’s roast beef. At the very least, I say Sal & Phil’s is worth another look. There’s a lot of seafood left to try on the menu, but I’ll stay away from wasted crab and watery gumbo.