Houston’s chefs are putting their own spin on one of the South’s most beloved sandwiches this month as Bayou City Po-Boys on Parade presented by Blue Plate Mayo returns for another round of limited-time pop-ups across the city.
The multi-restaurant series brings together six standout Houston restaurants—Blood Bros. BBQ, Winnie’s, Josephine’s, Killen’s Barbecue, BB’s Tex-Orleans and Eunice—each serving a one-day-only po’boy that reimagines the Louisiana classic through the lens of Houston’s diverse food scene.
As plenty of Southerners know, the po’boy traces its roots to 1929 New Orleans, where the sandwich was created to feed striking streetcar workers known as “poor boys.” Traditionally served on crusty French bread and simply dressed with lettuce, tomato, pickles and mayonnaise, it has since become one of Louisiana’s most iconic dishes—revered across the South. The sandwich is well represented in Houston, with a number of restaurants slinging the handheld in a variety of styles.
Presented by Blue Plate Mayonnaise—long considered the “Official Mayo of Po-Boys” in Louisiana—Bayou City Po-Boys on Parade celebrates the culinary ties between Houston and New Orleans while giving local chefs a chance to to showcase their own creative interpretations of the sandwich. Each participating restaurant will debut a limited-time po’boy during its scheduled pop-up. Expect iterations ranging from Gulf seafood to smoked meats, with inventive toppings that showcase Houston’s blend of barbecue, Cajun, and global influences.
The series kicks off Thursday, March 12, when Blood Bros. BBQ debuts its take on the sandwich from noon to 2 p.m. Pop-ups continue through late March with stops at Winnie’s on Thursday, March 19 from 4 to 6 p.m.; Killen’s in the Heights on Wednesday, March 25 from 11 a.m. to 9 p.m.; BB’s Tex-Orleans on White Oak on Thursday March 26 from 4 to 6 p.m.; finally wrapping up in early April with Josephine’s on Wednesday, April 1 from 5 to 10 p.m.
The celebration culminates on Thursday, April 2 at Eunice, which will host a finale featuring its signature po’boy alongside a crawfish boil from 3 to 6 p.m., bringing the event to a festive Gulf Coast finish.
Featured po’boys will be offered for one day only, along with Blue Plate Mayo merchandise while supplies last, making the pop-up series a must for sandwich lovers looking to get their hands on some seriously stacked, chef-driven takes on the New Orleans classic.
Go forth and plot your po’boy crawl now—these one-day-only creations won’t be around for long.
