Best po-boys in Baton Rouge? We asked seven local chefs to find out.

We asked seven Baton Rouge-area chefs to pick their favorite po-boys in town, with the caveat being they couldn’t pick their own. 

Chelsey Fontenot, kitchen manager at SoLou

Catfish po-boy from Goodwood Grill 

“I’ve been going there since I was really young,” Fontenot said. “My favorite thing is how crunchy the catfish is, and it’s always fresh — it’s almost like it melts in your mouth.” 

Joshua Hebert, managing partner at Roux 61

Roast beef po-boy from Rocco’s New Orleans Po-Boys and Cafe

“My favorite po-boy is the roast beef po-boy at Rocco’s — hands down. You need 20 napkins for it, but it’s so good,” Hebert said. “Most po-boys are simple, so the ingredients have to be top.” 

Tre Veillon, chef at Portobello’s Grill

Shrimp po-boy from Parrain’s Seafood Restaurant

“The bread they use is by far the best I’ve had,” Veillon said. “I’ve never had a less than spectacular experience there.”

Jordan Ramirez, chef and partner at Zee Zee’s/owner of Chow Yum Phat

Shrimp po-boy from Rocco’s or banh mi from Bao Vietnamese Kitchen

For a traditional po-boy, Ramirez said he enjoys Rocco’s, but if he’s feeling adventurous, a banh mi with a fried egg from Bao hits the spot. Ramirez said a good shrimp po-boy should include Louisiana shrimp, seasoned and fried right, with Leidenheimer bread. 

“The bread has to be toasted, and not stale. Stale po-boy bread ruins a po-boy for me,” he said. 

Sarah Saymeh, owner of Roul’s Deli

Fried shrimp po-boy from Mr. Po-Boy

“I love his bread, and the shrimp is so flavorful! He also has a bomb burger po-boy, too,” Saymeh wrote. 

Jason Hebert, executive chef at Renaissance Baton Rouge Hotel/Tallulah Crafted Food and Wine Bar

Shrimp po-boy from Dempsey’s Poboys

Hebert said the po-boy from Dempsey’s has consistent, good bread, which is the hallmark of a good po-boy, he said.