French Quarter sandwich maker Killer Poboys (811 Conti St., 504-252-6745; www.killerpoboys.com) is expected to open its second location at 219 Dauphine St. this week.
Chef Cam Boudreaux, who is opening the location with his wife April Bellow and new business partner Eric Baucom, affectionately calls his places "little Killer" and "big Killer," a reference to the size of the flagship operation — a tiny nook in the back room of the Erin Rose (811 Conti St., 504-522-3573; www.erinrosebar.com) bar — and the scope of the new menu. The new restaurant occupies 1,400 square feet and includes an extended list of po-boys, other sandwiches (called "not poboys") and sides.
"We needed a place where we could grow, and we needed to expand," Boudreaux says. "We'd been looking at, walking by this location for years. ... W]hen it came up (for) sale, we just jumped on it." No changes are planned at the Erin Rose location, he says.
The new space has seats for 34 guests at a handful of copper-top tables, a few high-top tables and a corner nook overlooking Dauphine Street. Whitewashed walls are decorated with signs hand-painted by Boudreaux's father and a collection of paintings from local artist Mollie Wallace.
The second Killer will serve breakfast and lunch, and Boudreaux says he plans to allow other food vendors to host pop-ups from time to time.
As with the original location, sandwiches are served on rolls from Dong Phuong Bakery, and there's a strong focus on using local products.
"All the meat is all-natural, hormone- and antibiotic-free and we've been adding as much fresh local produce when we can," Boudreaux says.
Also making the trip from Conti Street are the signature Vietnamese-style seared shrimp po-boys stacked with pickled vegetables and Sriracha aioli as well as a vegan favorite with a roasted sweet potato medley with black-eyed pea and pecan spread.
The rest of the menu differs from the first location's but is in line with the unorthodox po-boy fillings for which the eatery is known. There's a ham and pimiento cheese version dressed with caramelized onions, peppers, Creole mustard and salad greens, and a sandwich stacked with barbecued chicken confit, ranch slaw, coffee barbecue sauce and red onions.
Breakfast sandwiches include a cheddar omelet po-boy, made with yard eggs, aged cheddar, herbed aioli and a choice of bacon, ham or sweet potato. A smoked salmon po-boy features a remoulade schmear, red onions, capers, hard-boiled egg and greens.
A couple of salads and some sides round out the menu, and Boudreaux says a collection of "funky" cookie options will join the mix. Spitfire espresso and other coffee and tea drinks will be available.
Eventually, Boudreaux hopes to sell beer — all local, all in a can — and a few wines. There are no plans to stock a full bar, but batch cocktails including rum punch or gin and juice might be available at some point.