Guys Po Boys — Review by Bon Appetit
New Orleans, United States — Creole/Cajun - Po-boy sandwiches
Marvin, the owner of Guys Po Boys in New Orleans, demonstrates his 34-year mastery of creating the perfect shrimp po-boy sandwich at his iconic corner location. He showcases his meticulous technique from selecting premium Gulf shrimp through proper breading, frying, and assembly with carefully sourced ingredients like Leidenheimer bread and fresh vegetables. The resulting sandwich is a beautiful, well-executed classic that tastes as perfect as the first one he made.
What was great: The perfectly fried shrimp with ideal size and quality Gulf shrimp, the fresh artisanal bread from Leidenheimer Baking Company with perfect crust and soft interior, the traditional dressing with fresh tomatoes and lettuce, the meticulous attention to detail in preparation, and the overall balance of flavors and textures in the finished po-boy sandwich
What could improve: Nothing mentioned
The Dishes
The star of this video is Marvin's signature shrimp po-boy. The preparation begins with Gulf white shrimp in the 40-50 size range, which Marvin rinses meticulously to remove any shells or debris. The shrimp are dredged in a carefully mixed batter of yellow cornflour and secret seasonings, with a crucial egg wash that ensures the breading adheres properly. The technique of hand-rolling the shrimp prevents the dreaded 'yellow belly' where the center remains undercooked. They're fried at 350 degrees for approximately 30-40 seconds until golden and firm. The assembly comes together with Blue Plate mayo as the base, followed by hand-shredded fresh lettuce that maximizes flavor contact with the palate. Three precisely cored tomato slices ensure balanced flavor in each bite, paired with 1/8-inch pickle slices for traditional dressing. Hot sauce adds a final flourish before the generous portion of fried shrimp crowns the sandwich. The technique for folding and pressing the sandwich keeps everything contained and secure.
The Experience
Marvin operates from his iconic corner location at Guys Po Boys, where he's been making sandwiches for 34 years. He mentions having made over a million po-boys at this single spot, suggesting a deep-rooted tradition and expertise. The video captures the assembly process with precision and passion, revealing someone who takes immense pride in executing the same sandwich with the same quality every single time. The environment is clearly focused on quality and tradition rather than volume.
Value & Pricing
No specific pricing is mentioned in the transcript, though the generous portion of shrimp and premium ingredients suggest a mid-range to higher-end po-boy experience for the New Orleans market.
Notable Moments
I've been doing this for 34 years. I've made over a million pobo in this one spot on this one corner at this one counter.
A poboy, it's not a sub. It's not a hogi, is a sandwich.
These shrimp swim their entire life. If something is sedimentary in the pond, they don't have the flavor these shrimp have.
Every time I do it, every one tastes like the very first time I did this. I love it.
The Verdict
Guys Po Boys represents the gold standard of New Orleans po-boy craftsmanship. Marvin's unwavering commitment to quality, from sourcing Gulf shrimp to using Leidenheimer bread and fresh vegetables, creates a sandwich that balances crispy exterior with tender interior and bright, fresh flavors. This restaurant is perfect for anyone seeking an authentic, expertly-made po-boy from someone who has perfected the craft over three decades. It's a true New Orleans institution that honors tradition while delivering consistent excellence.