When word came through that West Seattle would be getting a po' boy specialty shop on Alki, I took notice.
As this style of sandwich is one of my favorites to throw down with, I looked forward to the arrival of B’s Po Boy to our area. Deborah and Ryan Borchelt took their concept from Indianapolis and moved west to introduce Seattle to their take on the New Orleans Po Boy. And after months of anticipation, B’s Po Boy opened their doors to introduce Seattleites to this New Orleans icon.
The Po Boy is a delightful thing. A sandwich loaded with fillings; most often featuring fried seafood, sometimes with roast beef, all dressed up with lettuce, tomato, pickle, and mayo. But where a po' boy differentiates itself is with the bread. Think of French bread, with the burnished blonde crust, but it’s not overly crackly or crusty. It gives and bends as it makes way to a fluffy interior, ideal for housing and soaking up the good stuff of the fixings it holds. B’s Po Boy recognizes the importance of bread in a po' boy, as they bring in Leidenheimer bread from New Orleans for their sandwiches. Leidenheimer is considered one of the leading purveyors for po' boy bread in The Crescent City, and this bread is different than most other sub/hoagie/hero types of similar visage. Upon first bite, the bread is decidedly different and deliciously so.
Po' boys are the featured item on the menu at B’s and they run the gamut from pulled pork to seafood to a muffuletta and a few vegetarian options. The po' boys are available in whole or half with prices starting at seven dollars for a half, or $10 for a whole. The sides at B’s continues the Big Easy vibe with Alligator Bites of fried alligator tail, red beans & rice, gumbo, and crab cakes. And you can finish your meal with beignets. If you want your food with more of a kick, try out their Po it On Hot Sauce to dial up the spice.
Stepping into B’s Po Boy, you’ll see seating for about 80 with a patio soon to welcome al fresco dining. Garage doors are ready to swing open for when the weather allows (please, weather, allow). A full bar beckons, decorated in green subway tiles, with Abita on draft (alongside other local brews) and cocktails to imbibe the night away. B's Po Boy also serves up weekend brunch with biscuits and gravy, egg dishes, and if you want to next level it, add an egg to a po' boy and chop it up with glee.