Page 99 - South Mississippi Living - May, 2022

Po-Boy Express Roast Beef.
Po-Boy Express
2422GovernmentSt.,OceanSprings | 228.875.8636 | Mon-Sat,11a.m.-8p.m. www.poboyexpressinc.com Facebook @poboyexpressinc
Downtown Ocean Springs is known for its eclectic offerings of restaurants and bars, but if you stay on Government Street and keep heading east, you’ll come upon Po-Boy Express, a small po’boy shop that’s been offering its own special take on po’boys since 1985. With their bread sourced locally and their old-school, laidback atmosphere, Po-Boy Express has a loyal following that doesn’t falter. The Hammer Head is a crowd favorite, featuring roast beef, ham, turkey, provolone, American, and the all-important gravy. If you are feeling super adventurous, order the Steak Bomb. Thin sliced sirloin is grill-fried with peppers and onions, melted provolone, and fried shrimp.
Quave Brothers Po’Boys and Meat Market
10271 D’Iberville Blvd. D’Iberville | 228.392.8683 Mon-Sat, 11 a.m.-8 p.m. Facebook @quavebros
Jason and Bronson Quave are no strangers to the po’boy life. They grew up in a family that embraced all things po’boy, and it seemed only natural that they decided to embrace their roots and open up a shop of their own. Quave Brothers Po’Boys and Meat Market opened in 2018 in D’Iberville as an ode to all things traditional, simplistic, and delicious. Although the details are kept secret, family recipes are on full display in everything at Quaves. Local favorites such as the Crabmeat and Cheese and the Fried Shrimp are amazing, but a standout at Quaves is the signature Pot Roast Po’boy. Cut beef is slow cooked for seven hours in a house made gravy, resulting in delectably tender pot roast that is spooned on to locally sourced, fresh French bread. It’s messy, but so worth it. Grab a napkin or two and just dig in.
Le Bakery Roast Pork and Meatball.
Le Bakery Lemongrass Grilled Pork and Vietnamese Sausage.
Le Bakery
280 Oak St., Biloxi | 228.436.0850 | Tues-Sat, 9 a.m.-3 p.m. and Sat, 9 a.m.-1 p.m. | Facebook @LaBakeryBiloxi
It’s been clearly established that the po’boy bread is hands down the most vital part of any true po’boy experience. So, what do you do when you can’t find the type of bread you know you need to make your po’boy epic? You simply make it yourself. And that is exactly what Sue Nguyen-Torjusen, owner of Le Bakery, Biloxi, set out to do. Y’all. Le Bakery bread is phenomenal. But Nguyen-Torjusen has taken her bread to an entirely different level by adorning it with the most awesome of ingredients, turning her already incredible bread into Báhn Mi, an oh-so-amazing Vietnamese spin on the traditional po’boy. The Báhn Mi at Le Bakery is “dressed” with garlic aioli, vinaigrette-marinated julienned carrots and daikon, onions, cilantro, and cucumber. The Roast Pork and Meatball or the Lemongrass Grilled Pork and Vietnamese Sausage are two house favorites. Everything comes together in one perfect union on Nguyen-Torjusen’s fresh baked bread, and it’s a po’boy dining experience like no other.
Po'boys are definitely an expression of tradition and have become a culinary institution all their own. Each po'boy restaurant showcases
its own individual flair with family recipes and unique ingredients amassed together, resulting in distinctive flavors and presentations. By adding a little something different to their po'boys, these coastal favorites, along with so many others, bring out something remarkable and special in each and every loaf.
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