- Kitchen manager Jason Burke and owner Shelley Flick take pride in their po-boys dressed with made-from-scratch gravy.
Two hours before Sammy's Po-Boys and Catering (901 Veterans Memorial Blvd., Metairie, 835-0916; www.sammyspoboys.com) opens for the day, owner Shelley Flick and kitchen manager Jason Burke are in the kitchen cooking up a fresh batch of gravy. "I boil my roast (beef) fresh every single week," Flick says. "We slice it when it's done. I make my gravy fresh, every week, from the stock. I buy almost nothing that's already made."
The items Sammy's does buy, however, are all local. "Our shrimp are (from) Louisiana; all of our seafood we try to keep here," Flick says. "All of our produce is from the French Market. We use [Louisiana] stuff."
Flick and her sister Ashley bought Sammy's Po-Boys in 2005 and moved from the original location in Bucktown to its current home on Veterans Memorial Boulevard in Metairie. Flick says what sets Sammy's apart from other po-boy shops is simple: "Our food tastes better." Burke adds that Sammy's also offers competitive prices. "Hands down, we have the best prices," he says. "We've compared."
Sammy's offers an extensive menu for lunch and dinner. In addition to a long list of po-boy varieties, the menu includes appetizers, salads, wraps, gumbo and meat and seafood platters. Sammy's also provides catering for parties.
Flick says receiving customer feedback is her favorite part of running Sammy's. "They'll call after they eat here, or they'll get a to-go order [and say], 'That was the best whatever I've had, and I can't wait to have it again,'" she says. Burke adds, "It gives a great sense of pride and meaning to what you're doing."
"We're here to serve people," Flick says, "and (to see) that they're enjoying what we're doing — that's the most rewarding thing."