Po-boy at the bar is great. The po-boy is a greatly maligned sandwich, but when done right has that same fresh french bread crust as a proper bahn-mi. It’s also light, with just a bit of meat and a few slices of bread. At Bywater, the fried oysters are incredibly flavorful and have that perfection of still being almost raw in the middle while being hot and crisp on the outside.
This place can make a strong claim to that genre of restaurants a chef founded because it’s the kind of place he wants to eat at. After a long day, coming off shift, a shot of whiskey and a cold beer and a po-boy hits the spot.
Everything else I’ve had there has been very good as well, but that Po-boy is what made me write.
