French Quarter sandwich favorite Killer Poboys ( is in the final stages of opening its new shop, blocks away from its Conti Street location inside the Erin Rose bar (811 Conti St., 504-522-3573). 

The sophomore effort from the popular po-boy team, known for creative takes on the classic New Orleans sandwich, is expected to open next week at 219 Dauphine St., pending permits from the city.

Chef Cam Boudreaux, who is opening the location with his wife April Bellow, and new business partner Eric Baucom, affectionately calls his places “little Killer” and “big Killer,” a reference to both the size of the flagship operation – a tiny nook in the back room of a crowded bar  – and the scope of the new menu – the 1,400-square-foot Dauphine Street location provides the space and means for the chefs to offer an extended list of po-boys, other sandwiches (called ‘not poboys’) and sides.

“We needed a place where we could grow, and we needed to expand,” Boudreaux says. “We’d been looking at, walking by this location for years. … [W]hen it came up (for) sale, we just jumped on it.” No changes are afoot at the Erin Rose location, he says. 

[jump] A handful of copper-top tables, a few high-tops and a corner nook overlooking Dauphine Street collectively seat 34. Exposed concrete beams meet whitewashed walls where hand-painted signs painted by Boudreaux’s father and a collection of paintings from local artist Mollie Wallace hang. 

The team will serve breakfast and lunch. Keeping the space shuttered at night opens other doors, however, and Boudreaux says he plans to have smaller pop-ups host small dinner parties from time to time.

As with the other location, sandwiches are served on rolls from Dong Phuong Bakery, and there’s a strong focus on using fresh and local products.

“All the meat is all-natural, hormone- and antibiotic-free and we’ve been adding as much fresh, local produce when we can,” Boudreaux says.

Also making the trip from Conti Street are the signature Vietnamese-style seared shrimp po-boys stacked with pickled vegetables and Sriracha aioli as well as the vegan favorite: a roasted sweet potato medley with black-eyed pea and pecan spread.

The rest of the menu is distinct from its predecessor, but still in line with the unorthodox po-boy fillings the eatery is known for.

There’s a ham and pimiento cheese version dressed with caramelized onions, peppers, Creole mustard and salad greens, and a sandwich stacked with barbecued chicken confit, ranch slaw, coffee barbecue sauce and red onions.

Breakfast sandwiches include the cheddar omelet po-boy, made with yard eggs, aged cheddar, herbed aioli and a choice of bacon, ham or sweet potato. A smoked salmon po-boy features a remoulade schmear, red onions, capers, hard-boiled egg and greens.

A couple of salads and some sides will round out the menu, and Boudreaux says a collection of “funky” cookie options will  join the mix. Spitfire espresso as well as few other coffees and tea drinks will be available.

Eventually, Boudreaux hopes to sell beer – all local, all in a can – and a few wines by the can or to-go box. There are no plans of stocking a full bar, but batch cocktails including rum punch or gin and juice might be available at some point.