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 SundayNo Dinner MondayDinner TuesdayDinner WednesdayDinner ThursdayDinner FridayNo Dinner Saturday

Monster Po-Boys

Mandeville: 1814 N Causeway Blvd. 504-626-9183. Map.
Very Casual
DS MC V

WHY IT’S NOTEWORTHY
When my family moved to the North Shore in 1990, a good poor boy sandwich was hard to find. No more. Good homemade roast beef and fried-to-order seafood poor boys are made in a number of places in Mandeville. Among the trend-setters was Monster, whose funny name appealed to both the kids and to the many construction workers, who were looking for a generous sandwich and got it here at low prices.

WHAT’S GOOD
All the ingredients that matter–the roast beef, meatballs, beans, and potato salad–are made from scratch in house, and very well. Warming of the bread to the point that it’s toasty is also routine. All that results in a first-class sandwich. That said, we note that seafood sandwiches and platters are not the strong part of the menu.

Roast beef poor boy and onion rings at Monster Po-Boys..

BACKSTORY
Monster opened in Old Mandeville in 1992, and after a few years moved to its present location near the busy intersection of Causeway Boulevard and LA 22. Curiously, that made Monster much less visible, and finding it for the first time is not easy. (It’s best approached from the Causeway service road, across the parking lot from Times Grill.)

DINING ROOM
The narrow, long shop is still family-staffed, sometimes with very young employees. They may need very specific instructions as to how you like your sandwich. The television is on all the time. The walls are covered with monster-movie and New Orleans memorabilia. Service is very informal. You’ll leave a pile of paper products behind, and so did the people who were here before you.

ESSENTIAL DISHES
Starters And Sides
Bowl of chili
»Crawfish corn soup
Seafood gumbo
French fries or Cajun fries
»Fried onion rings
Potato salad
Lettuce, tomato and cucumber salad
Chef salad
Chicken, shrimp or tuna salad
Mozzarella sticks
Macaroni and cheese
Green beans
Poor Boy Sandwiches
»Roast beef
»Italian roast beef
»Barbecue beef
»Ham (grilled or cold)
Turkey (grilled or cold)
»Meatballs
Hamburger
Country fried veal
Hot dog
Chicken or tuna salad
Club special (on toast)
»Muffuletta
Italian, smoked or hot sausage
Fried shrimp, oyster, catfish, or soft-shell crab
Entrees
Fried shrimp, oyster, catfish or combo platter
Roast beef, rice and gravy, green beans
Meatballs and spaghetti
Country-fried veal with spaghetti and red sauce
Grilled shrimp, rotini pasta, garlic butter sauce
Boneless chicken fingers, grilled or fried
»Red beans and rice (MO)
»Baked chicken and mac ‘n’ cheese (WE)
Lasagna (TH)

FOR BEST RESULTS
Take nothing for granted. Tell them exactly how much gravy you want on the roast beef. If you get a muffuletta, make sure they know not to slap mayo on it(unless you like it that way).

OPPORTUNITIES FOR IMPROVEMENT
The dining room could use a redecoration.

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 +1
  • Service
  • Value +1
  • Attitude +1
  • Wine & Bar
  • Hipness -1
  • Local Color -1

 

SPECIAL ATTRIBUTES

  • Open Monday lunch
  • Open all afternoon
  • Quick, good meal
  • Good for children
  • Easy, nearby parking
  • No reservations

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