Corned Beef Poor Boy @ Parkway Bakery
Corned beef in New Orleans usual boils down to a) a lunch special in an inexpensive neighborhood restaurant; 2) a special in almost every restaurant in town on St. Patrick's Day; or iii) a sandwich in a deli. The corned beef poor boy at the Parkway Bakery fits none of those categories. It comes from Vienna Beef in Chicago with the two qualities one wants most from a corned beef: leanness and tenderness. The Parkway's kitchen keeps it tender by steaming it. It winds up on good Leidenheimer's French bread with Creole mustard and whatever else you want. May I suggest no cheese, lettuce, tomatoes, or mayo?
