6 takeaways from my first visit to Po Boy’s Low Country Seafood Market

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Po Boy’s Low Country Seafood Market, a no-frills seafood joint on Freedom Drive, has become a popular, low-key destination for casual seafood lovers — serving over 400 guests on busy days.

The restaurant and seafood market has a 4.5 out of 5 on Yelp, 4.9 out of 5 on Facebook and 4.7 out of 5 on Google.

I visited Po Boy’s last Friday and picked up lunch for the Agenda office. Here are 6 takeaways from my first visit.

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Shrimp po boy sandwich

(1) It’s a quick drive from Uptown with plenty of parking.

The drive is an easy three miles from Uptown and takes about seven minutes.

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(2) Ordering is slightly intimidating. Here’s how it works: Order from anybody behind the counter on the left, get a ticket and then pay when the server calls your name from behind the stand on the right.

Expect a line, but it moves quickly.

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Order here

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Pay here when they call your name

(3) Po Boy’s offers 12 different types of po boy sandwiches

All sandwiches are served on a nine-inch hoagie roll with lettuce, tomato, pickle and your choice of mayo, tartar sauce or po boy sauce.

The most popular po boy sandwiches are the fried catfish filet ($6.95), fried shrimp ($6.95) and alligator ($9.95).

I recommend the alligator po boy with the po boy sauce.

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Menu at Po Boy’s

(4) Po Boy’s low country boil plates are also popular

10 shrimp will run you $8.95 and twenty are $17.49.

The plates include red potatoes, corn on the cob and andouille sausage.

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10 shrimp low country boil

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(5) All tables are communal

Seating is first come, first serve. There are a few tables outside, but your inside seating options are picnic tables. I loved it. Strangers were talking to each other and bonding over the food.

I sat with a friendly, older gentlemen who at first looked at me suspiciously for taking so many food photos, but then we bonded over his love for gator.

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(6) Owner John Demestihas has been working in the restaurant business since he was 12.

You can tell from the Po Boy’s operation that it’s run by a pro. John ran some family restaurants in New York and most recently was on the seafood wholesaling business.

The staff was super friendly and efficient.

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Ted Williams
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Publisher, golfer, dad and magician (seriously).