The Oak Street Po-boy Festival (www.poboyfest.com) has announced the winners of its Nov. 22 event. Parkway Bakery & Tavern's "BabyMaker," made with fried oysters, bacon, cheddar cheese and remoulade won best oyster po-boy. Blue Oak BBQ won best pork with its kung pao version, and Mexican restaurant La Casita won best beef for its braised brisket sandwich topped with pico de gallo, salsa verde and Monterey Jack cheese.
Thousands of people flocked to the free street festival, now in its ninth year. About 40 food and drink vendors, including local food trucks, crammed the Oak Street from S. Carrollton Avenue to the river levee. There was live music by Los Po-Boy-Citos, Rebirth Brass Band, Tank & The Bangas and Jon Cleary and the Absolute Monster Gentlemen.
The winners were:
Best Oyster: Parkway Bakery & Tavern, "The BabyMaker"
Best Fish: Ajun Cajun, catfish po-boy
Best Crab: Ajun Cajun, soft-shell crab po-boy
Best Specialty Seafood: Trenasse, Louisiana catfish meuniere with smoked tomato tartar sauce po-boy
Best Traditional Sausage: Ms. Linda Green, alligator sausage po-boy
Best Pork: Blue Oak BBQ, kung pao pork po-boy
Best Rad Sausage: Knights of Columbus, turducken sausage po-boy
Best Traditional Shrimp: Gattuso's Neighborhood Bar and Restaurant
Best Rad Shrimp: Jack Dempsey's Restaurant, fried shrimp remoulade po-boy
Best Beef: La Casita, "El Fuego," featuring braised brisket, pico de gallo, salsa verde and Monterey Jack cheese
Best "Gamey": Mahony's Po-Boys & Seafood, roasted lamb shoulder po-boy
"What tha..." Award: Red Fish Grill, "Uptown Surf and Turf," fried catfish and hot sausage po-boy with pepper jelly slaw