Louisiana’s Iconic Domilise’s Po-Boy And Bar Keeps A Century Of Flavor Alive

An iconic sandwich tradition since 1924, Domilise’s Po-Boy & Bar lies in New Orleans’ Uptown area.

This unassuming corner joint has fed generations of locals and visitors seeking authentic Louisiana cuisine.

Behind its weathered exterior lies nearly a century of family tradition, mouthwatering po’boys, and the true spirit of New Orleans food culture.

A Family Legacy Since 1924

Peter Domilise and his wife founded this humble corner shop nearly a century ago, initially as a bar serving sandwiches to neighborhood workers.

When Prohibition hit, they pivoted to focus on their increasingly popular po’boys.

Five generations later, the Domilise family continues the tradition.

Dorothy Domilise (Miss Dot) ran the place until age 90, becoming a beloved local icon known for her warmth and sandwich-making precision.

No-Frills Charm in a Yellow Corner Building

The humble yellow building with faded signage sits at the corner of Annunciation and Bellecastle streets. Many first-timers drive right past it, missing this unassuming culinary landmark.

Inside, the decor hasn’t changed much in decades. Worn wooden counters, simple tables, and walls adorned with vintage photos and Saints memorabilia create an atmosphere of authentic New Orleans nostalgia.

The Perfect Shrimp Po’Boy

Golden fried Gulf shrimp piled high on Leidenheimer bread creates what many consider the city’s finest shrimp po’boy.

Each sandwich receives a generous slathering of mayonnaise, topped with pickles, lettuce, and a dash of hot sauce.

The secret lies in their battering technique and cooking timing. Shrimp emerge crispy outside, tender inside, never greasy.

The contrast between crunchy seafood and soft bread creates textural magic that keeps customers returning for decades.

Legendary Roast Beef and Secret Menu Treasures

While seafood options shine bright, their slow-cooked roast beef po’boy commands equal reverence.

Tender beef simmered until it practically melts, then dressed with gravy that soaks deliciously into the bread – messy perfection worth every napkin.

The half-and-half (shrimp and oyster) provides indecisive diners the best of both worlds, while the off-menu hot sausage attracts those in the know.