At this North Philly bakery, seafood po’ boys come on garlic bread – The Philadelphia Inquirer

Restaurant News

Hoagie? Po’boy? We’re talking regional sandwich semantics as the two are cross-country cousins from the same long-roll family tree, with the po’boy’s lighter, more delicate crust serving as the clearest distinction between the two. Yes, Coston layers a Cajun-spiced rémoulade into his sandwiches for that Louisiana spice, and the cornmeal-fried shrimp-and-whiting combo was properly dressed, with a cushion of shredded lettuce and tomatoes. But Coston has, indeed, created something unique with a couple notable touches.

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