Working from a cramped tavern kitchen at the back of the tiny Erin Rose bar, Killer Poboys has always punched way above its weight, and it has won many fans for its modern approach to the city’s favorite sandwich. Now, the French Quarter eatery is getting a much larger second location and, with a new partner, the chefs behind it are crafting big plans for the future.
Killer Poboys will open a second restaurant at 219 Dauphine St., the space that had been the slider specialist Nosh (and, for decades prior, the Greek diner Annette’s). Co-founder and chef Cam Boudreaux said he hopes to open in late summer.
While it’s only two blocks from the original eatery at the Erin Rose on Conti Street, Boudreaux said this new edition will add breakfast and a menu of snacks, sides and salads to his roster of “new school” po-boys, which range from rum-glazed pork belly to the vegan roasted sweet potato with pecan and black eyed pea spread. It gives Killer Poboys a much larger kitchen and, for the first time, a dedicated dining room.
“We’ve had a great run doing what we do at Erin Rose, and this will help us expand that,” Boudreaux said. “We have a long-term staff now, we need space to grow and for them to grow.”
Boudreaux and his wife and co-chef April Bellow opened Killer Poboys in 2012, applying their fine dining experience and interests in global street food to the po-boy. This month, they took on a new partner with a similar background — Eric Baucom, formerly sous chef at Restaurant R’Evolution, the high-flying Creole restaurant from chefs John Folse and Rick Tramanto.
The original Killer Poboys at Erin Rose will remain open, and Boudreaux said its hours may expand. They plan to change its name to differentiate the tavern version from the Dauphine Street restaurant.
The new restaurant will serve from morning through early evening. After hours, the chefs intend to use the space for special events and perhaps host other dining pop-ups.
The move could open other doors for the Killer Poboys concept. With a much larger kitchen, Boudreaux said they expand the menus at both locations. It will also enable Killer Poboys to participate in festivals and events, a prospect Boudreaux said was particularly exciting for building the future of his brand.
They will apply for a liquor license for the Dauphine Street restaurant and hope to serve beer and wine, though a menu of what Boudreaux described as “all-natural, handcrafted frozen drinks” is also on the drawing board if they can get a full liquor license.
The Killer Poboy expansion joins a promising rise in spots for casual, inexpensive meals in the French Quarter beyond the familiar standards. Last week, for instance, saw the debut of Nine Roses Café, a spinoff from the long-time Vietnamese restaurant Nine Roses in Gretna.
At Erin Rose, 811 Conti St., (504) 252-6745 (note: 21 and over only)