Poor Boy Lloyd's Seafood Restaurant is the place to go for po-boy sandwiches in Baton Rouge. It's one of the few places in the city that still uses real water-based French bread for their po-boys. The French bread is shipped from New Orleans fresh daily.
The place is located in downtown Baton Rouge on the corner of Florida Blvd & 2nd Street, just two blocks from the Mississippi River. This place is a favorite among the business and government employee groups and is relatively unknown to tourists.
Their hours are 6 a.m. to 3 p.m. Monday-Thursday. On Friday, they stay open to 10 p.m. and Saturdays from 11 a.m. to 9 p.m. Lloyd's is closed on Sunday. For more information go to http://www.poorboylloyds.com.
Breakfast:
Yes, they do make breakfast, and that's even a secret to most of the downtown workers. See how thick the grits are and look at that biscuit. Warning, I did order double meat (for display purposes only -- and you believe that). Breakfast usually comes with either bacon or sausage.
Also on the menu are pancakes and French toast. My guess is the French toast is made on French bread. Instead of biscuits or grits, you can get toast and/or hashbrowns. Ham is also included in the breakfast meat menu. Breakfast is available up to 10 a.m.
The Po-Boy:
You have to have a po-boy when you go to Poor Boy Lloyd's. This was their special of the day ... venison sausage po-boy. And it was good ... really good. If you want lettuce, tomato, pickle, and mayo, ask for your po-boy to be dressed, that's Louisiana-eese for everything on a sandwich.
Crawfish Po-Boy:
When I grew up in New Orleans in the 50s and early 60s, the oyster po-boy was king and the shrimp po-boy was queen. In my time there, I never remember seeing a crawfish po-boy on any menu. The first crawfish po-boy that I had ever eaten was at Poor Boy Lloyds in the 1980s. Now I can find crawfish pi-boys just about everywhere. My son Adam ordered this po-boy.
Hot Sausage Po-Boy:
Red Beans & Rice:
A favorite on the menu is the red beans and rice plate. It comes with smoked sausage and French bread. This is rib-sticking food that will not leave you hungry. They also do a white beans and rice as their Monday special. My friend since college, Art, ordered this plate.
Shrimp Po-Boy:
A Louisiana favorite and always a good bet for lunch is the shrimp po-boy. Here it's deep fried to perfection and as you can see comes fully dressed if that's how you like it. That's how I love it. My daughter Michelle and my niece Candace each ordered one of these.
Open-Face Turkey Sandwich:
Here's one my son-in-law Derick ordered ... an open-face turkey sandwich. The sandwich is hiding below the fries and is on French bread. In case you have never had one, the way its made is that the bread is sliced and placed on the plate outside down and inside up. Hot turkey slices are draped on top of the bread, and the sandwich is covered with hot turkey gravy. At home, this dish makes for a great post-Thanksgiving treat on Black Friday for those who don't care to go shopping.
Barq's Root Beer:
Before Coke had purchased the brand, you could only get Barq's in the Mississippi Gulf Coast Area and the New Orleans - Baton Rouge corridor. And that's the only area that you could only get po-boys as well. Hence the marriage was made: a Barq's Root Beer and a po-boy. And trust me, that's better than a moon pie and an RC Cola.
Fried Shrimp Plate:
Lloyd's knows how to deep fry seafood. Whether it's shrimp, crawfish, oyster, or catfish, they know how to deep fry it. They serve plates with all of those wonderful choices. And if you want it all, get the seafood combo plate. My friend Bill ordered this one.
Inside tip: this is Louisiana and in Louisiana, you tend to get more fried shrimp (or whatever seafood) on a po-boy with French bread than you get in a shrimp plate with toasted white bread. And in a lot of places, the plate costs more than the po-boy. So if you're in Louisiana and want a shrimp plate, get a po-boy and eat it with a fork. If you get it dressed, you have a lettuce and tomato salad included.
Inside tip: this is Louisiana and in Louisiana, you tend to get more fried shrimp (or whatever seafood) on a po-boy with French bread than you get in a shrimp plate with toasted white bread. And in a lot of places, the plate costs more than the po-boy. So if you're in Louisiana and want a shrimp plate, get a po-boy and eat it with a fork. If you get it dressed, you have a lettuce and tomato salad included.
He is not kidding. They really do have the best po-boys around. We bring all of our out of towners here to show them what an "authentic" po-boy tastes like. Go check it out.
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