– George W. Bush
Boil up a large pot of water. Stir in your favorite herbs and spices. Toss in some fresh shellfish, spicy sausage, sweet corn on the cob, and you’ve got something special. A great communal dining experience with many different regional and cultural variations, every seafood boil restaurant has their own special take on this coastal favorite. At Poorboy’s Kitchen we start all our boils with fresh shellfish, 100% real butter, and our specialty blend of strong bold spices. There really isn’t any wrong way to enjoy freshly boiled seafood, but we strive to be a place that truly does it right. So put on your bibs, roll up your sleeves, and get those napkins ready, it’s going to get a bit messy.
A full spice profile, with a garlic punch. Hints of sweetness and citrus notes.
A garlic kick with mild heat, leaving a slightly sweet finish.
Heat, heat, heat!
Fragrant base of onions and herbs, with a mild heat.
Citrus, tart with a peppery finish.
-Henry Cabot Lodge, Jr.
Legend has it that the term “po’boy” sandwich originated in New Orleans during the streetcar strikes of 1929. Former streetcar conductors, Benny and Clovis Martin fed their on-strike colleagues with discounted roast beef and gravy sandwiches. These sandwiches were sold for a nickel, and were colloquially termed “po’boys”. From these humble beginnings, the “po’boy” sandwich has become a southern staple synonymous with delicious, hearty sandwiches at affordable prices. At Poorboy’s Kitchen we start our po’boys with locally baked bread, freshly made coleslaw, house made remoulade, and generous heaping of fried seafood, grilled meats, and our specialty sauces. They’re hefty and delicious, so get one to share, or make it a combo and indulge yourself. We sure hope you enjoy them as much as we do.
Rotating selection of craft beers on tap and bottles. Served in chilled 16oz mugs. If you’re really thirsty try our 88oz beer bazookas or 6 bottle beer buckets.
We also serve wines 😀