6 takeaways from my first visit to Po Boy’s Low Country Seafood Market

6 takeaways from my first visit to Po Boy’s Low Country Seafood Market
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Po Boy’s Low Country Seafood Market, a no-frills seafood joint on Freedom Drive, has become a popular, low-key destination for casual seafood lovers — serving over 400 guests on busy days.

The restaurant and seafood market has a 4.5 out of 5 on Yelp, 4.9 out of 5 on Facebook and 4.7 out of 5 on Google.

I visited Po Boy’s last Friday and picked up lunch for the Agenda office. Here are 6 takeaways from my first visit.


Shrimp po boy sandwich

(1) It’s a quick drive from Uptown with plenty of parking.

The drive is an easy three miles from Uptown and takes about seven minutes.



(2) Ordering is slightly intimidating. Here’s how it works: Order from anybody behind the counter on the left, get a ticket and then pay when the server calls your name from behind the stand on the right.

Expect a line, but it moves quickly.


Order here


Pay here when they call your name

(3) Po Boy’s offers 12 different types of po boy sandwiches

All sandwiches are served on a nine-inch hoagie roll with lettuce, tomato, pickle and your choice of mayo, tartar sauce or po boy sauce.

The most popular po boy sandwiches are the fried catfish filet ($6.95), fried shrimp ($6.95) and alligator ($9.95).

I recommend the alligator po boy with the po boy sauce.




Menu at Po Boy’s

(4) Po Boy’s low country boil plates are also popular

10 shrimp will run you $8.95 and twenty are $17.49.

The plates include red potatoes, corn on the cob and andouille sausage.


10 shrimp low country boil


(5) All tables are communal

Seating is first come, first serve. There are a few tables outside, but your inside seating options are picnic tables. I loved it. Strangers were talking to each other and bonding over the food.

I sat with a friendly, older gentlemen who at first looked at me suspiciously for taking so many food photos, but then we bonded over his love for gator.


(6) Owner John Demestihas has been working in the restaurant business since he was 12.

You can tell from the Po Boy’s operation that it’s run by a pro. John ran some family restaurants in New York and most recently was on the seafood wholesaling business.

The staff was super friendly and efficient.


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