2 Fleur
Average check per person $5-$15
BreakfastNo Breakfast SundayNo Breakfast MondayNo Breakfast TuesdayNo Breakfast WednesdayNo Breakfast ThursdayNo Breakfast FridayNo Breakfast Saturday
LunchNo Lunch SundayLunch MondayLunch TuesdayLunch WednesdayLunch ThursdayLunch FridayLunch Saturday
DinnerNo Dinner SundayDinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayDinner Saturday

Guy’s Po-Boys

Uptown 3: Napoleon To Audubon: 5257 Magazine. 504-891-5025 . Map.
Very Casual.
Cash only.

WHY IT’S NOTEWORTHY
Guy’s is the kind of poor boy shop we don’t see much anymore. It’s basically one guy–Marvin, the owner–who makes all the sandwiches, one at a time, carefully but not too, while engaging in patter with the customers, most of whom are regulars. It’s the kind of honestly utilitarian place that convinces a lot of people that this is the real thing. And it is.

WHAT’S GOOD
With a setup like Guy’s, the consistency chart can hardly help but be a flat line, which is exactly what you want. Marvin not only makes all the sandwiches but cooks the roast beef and gravy himself, resulting in a classic flavor that reminds me a lot of the sandwiches at the old Martin’s Poor Boy Restaurant. They’re a real mess to eat and much too large–a small poor boy wipes me out. They have all the usual fillings, and are a bit famous for their shrimp poor boy. Marvin will make almost anything you ask him for,

Guy's..

BACKSTORY
Like many poor boy shops, Guy’s began life in the 1950s as a grocery store, and evolved into a sandwich house. Marvin Matherne bought it in the early 1990s from Guy Barcia, Jr., the second-generation owner. The interior, which looks much too glitzy and new for a place with this pedigree, was redone in 2007, after a fire shut the place down just long enough for Guy’s customers to elevate its status to just short of legendary.

Roast beef poor boy..

DINING ROOM
One big room with as many tables as could possibly fit. Marvin works completely out in the open, behind a small counter manned by his cashier. The paint job, lighting sconces, and even the new logo on the window glass seem more appropriate for a spiffy clothing store than an ancient poor boy shop, but there you go.

ESSENTIAL DISHES
Poor boy sandwiches:
»Fried shrimp
Fried catfish
»Roast beef
»Pastrami
Pork chop
Cheese
Grilled chicken
»Turkey
»Ham
»Hot sausage
Smoked sausage
»Hamburger
French fry
Daily plate specials:
»MO Red beans & rice, smoked sausage
»TU Grilled pork chop, creamed potatos, peas
WE Meatballs & spaghetti
»TH Grilled chicken, dirty rice, corn
»FR Fried shrimp & catfish, green beans or jambalaya, or potato salad

FOR BEST RESULTS
Don’t think of this as fast food. Those in a hurry call ahead and place orders. It’s better to order there, and hang out with a root beer while taking in the place and listening to Marvin. They get very busy at around noon; that’s a bad time to go.

OPPORTUNITIES FOR IMPROVEMENT
This could be a nearly perfect poor boy if the bread were warmed. They’ll do it if you ask, but I never remember to ask.

FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.

  • Dining Environment
  • Consistency +2
  • Service
  • Value +2
  • Attitude +2
  • Wine & Bar
  • Hipness
  • Local Color +2

 

SPECIAL ATTRIBUTES

  • 8-25
  • Open Monday lunch
  • Open all afternoon
  • Unusually large servings
  • Good for children
  • Easy, nearby parking

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