A New Orleans favorite since the 1920s, po'boy sandwiches were reputedly created as a free meal for striking transportation workers ("poor boys") and typically included fried oysters or shrimp. Today, some of the finest po'boys in the city can be found at the Parkway Bakery & Tavern, famous for a version that combines ethereal New Orleans-style French bread with sliced roast beef and rich, savory gravy. Following Hurricane Katrina, the Parkway continued to function as a local meeting place. When floodwaters soaked the building, owner Jay Nix operated the restaurant from travel trailers, serving up thousands of his signature po'boys to hungry workers and residents.
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