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The grass-fed beef meatloaf po-boy is dressed with Boudreaux’s barbecue sauce, house-made ranch and house pickles. The seared Gulf shrimp po-boy is dressed with marinated carrots, daikon radishes, cucumbers, herbs and Sriracha aioli. No reservations. Lunch, dinner and late-night Wed.-Mon. Cash only. $

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Restaurant Details

An aged cheddar yard egg omelet is served with herbed aioli, caramelized bell pepper and onions and ham, bacon or roasted sweet potato. The po-boy counter at the back of the Erin Rose bar serves a seared Gulf shrimp po-boy with Sriracha aioli, pickled vegetables and herbs. No reservations. Hours vary by location. Cash only at Conti Street. $

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