From A Past Issue Of The New Orleans Menu Daily Originally published October 9, 2007 Ten Best Roast Beef Poor Boys There is such a thing as a classic roast beef poor boy flavor, one I remember from extinct places like Martin's Poor Boy Restaurant (the originator of the sandwich) and Clarence and Lefty's (a bar, which in the golden age was the best place to look for a good roast beef). All of these places provide that. I also look for fresh French bread that's warmed (best: toasted) after the sandwich is assembled but before it's sent out. One more thing. While a good gravy is essential to the flavor and texture, there is a point beyond which the vaunted "sloppy" style causes disintegration of the sandwich. Never was fond of that. 1. Johnny’s. 511 St. Louis. 524-8129. This is the closest to the flavor I remember turning me on so much when I was a kid. 2. Bear's. Mandeville: 1809 N. Causeway Blvd. 985-674-9090. Great roast beef, served grossly over-generously. 3. Mandina’s. 3800 Canal. 482-9179. Also Mandeville: 4300 LA Hwy. 22, 985-674-9883. Seems too formal a place for poor boys, but few make them better. 4. Liuzza’s. 3636 Bienville. 482-9120. Always a classic, although they seem to discourage its ordering. 5. Parran's Po-Boys. 3939 Veterans Blvd. 885-3416. The best bread of any on this list, always toasted. Tender beef, first-class gravy. 6. Parkway Bakery. 538 Hagan Ave., 482-3047. A tremendous renaissance for one of the legendary names in the poor boy sandwich biz.  Great beef and gravy and other sandwiches all made from scratch. 7. Radosta’s. 249 Aris Ave., Old Metairie. 831-1537. Old-stime grocery-store deli. Wonderful gravy. 8. Crabby Jack's. 428 Jefferson Hwy., 833-2722. It must also be mentioned that the roast duck poor boy here has many of the same qualities of a roast beef poor boy, including the gravy, but with a duck flavor. Amazing! 9. Parasol's. 2533 Constance, 899-2054. The old classic bar style. 10. Darryl's Deli. Mandeville: 2625 Florida, 985-727-9757. Well-hidden in a strip mall. Wish they were open more hours. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com