i had a meeting with david nygar (preferred foodservice design & supply), who has built most the kitchens in the houston area and dallas, and he suggested i go see what phillippe had done to the new antone’s. well, when i walked in, manuel (the man behind phillippe and who happens to be one of the best cooks i have ever has the pleasure to LEARN from) came around the line to say hello and shake my hand. he asked whats happening and told him about this project located at *^(^%$%$()(_&(_^^*))^%)^&*(*+* street and he said what was i hungry for? i said whats good? he said pizza or po’boy – i said po’boy! shrimp or oyster he continued? and i replied, oyster!
this po’boy was the best po’boy i have ever had and i have eaten many. the fries where so good and the pickled fennel in the pickled vegetables were simply stellar! my anchor steam washed it all down and i was even able to enjoy the sun on the patio! manuel, i know po’boy’s are not something you want to stay with but make sure before yall open something new, please make sure they have that pickling formula. it’s almost as good as the “swedish 3.2.1” which i learned from seth seigal gardner, who learned it from marcos & neils at aquavit, NYC!!!
excuse my french but “this shit was on-time” and i suggest you all head to west alabama