My dad has been going on and on about Elsie’s oyster poboy so I went over there expressly to do an oyster poboy, but as soon as I saw the shepherd’s pie on the special board just outside the door, my conviction started to waver. It was cold outside, and the perfect day for Paul to launch his version of shepherd’s pie. When I ran into him at the bar and he started talking it up, I knew I was a gone pecan as far as the oyster poboy went. I love the starter salads he does with spring mix and pepper jelly vinaigrette–such a fresh and light start to a hearty and quite beautiful cast iron skillet of roasted meat and gravy and whipped potatoes baked off with just a bit of cheese.
I couldn’t stop until I’d scraped the plate clean, so I didn’t have room to try the Cookies and Scream pie in the display box. But maybe I’ll try it out when I head back for my oyster poboy. One last note, I was sitting at the bar very near the door back into the kitchen and I must have seen five orders of fried okra head out into the restaurant while I was eating my lunch. I’ve had it before, so I wasn’t at all surprised by the popularity. They’ve got a number of shareable apps that are a good strategy if you want to have room for pie.
And I did make it back the next day. My slice of Cookies and Scream pie.
My oyster poboy.
