Want to know where locals go when they need a real po’boy?
Head to the corner of Annunciation and Bellecastle in Uptown New Orleans. There sits a small yellow house with hand-painted letters reading “Domilise’s Po-Boys and Bar.” It opened around 1918. That makes it the oldest continuously operating po’boy shop in the city.
The line starts forming by 10 a.m. By noon, you can smell fried shrimp and oysters from blocks away.
Peter and Sophie Domilise founded the spot as a neighborhood bar. Sophie started cooking plate lunches for longshoremen a few years later. After World War II, their son Sam and his wife Dorothy “Miss Dot” Domilise took over. When Sam died in 1981, Miss Dot became the owner. She ran the place for more than 70 years.
The family evacuated for Hurricane Katrina in 2005. When they returned in November, the line stretched several blocks. The city knew that when Domilise’s returned, New Orleans returned.
Miss Dot passed away in 2013 at 90. Her daughter-in-law Patti died a year later. The shop is now run by the third and fourth generations—Patti’s sons Josh and Zack. Ray the bartender just celebrated 45 years behind the bar. Gayle has made sandwiches for nearly 35 years. Nothing about the recipes, menu, or spirit has changed.
The Sandwich Locals Swear By
Ask anyone in New Orleans about Domilise’s and you’ll hear the same thing: get the fried shrimp po’boy, fully dressed.
That means fresh Gulf shrimp fried to a light golden crisp, piled high on Leidenheimer bread—the same crusty-outside, pillowy-inside French bread they’ve used since day one. It’s dressed with shredded lettuce, sliced tomatoes, pickles, and mayo. Add hot sauce at the table. They keep bottles of Crystal within arm’s reach.
The Travel Channel crowned Domilise’s shrimp po’boy the winner in a Food Wars competition. Adam Richman featured it on “Best Sandwich in America.” Iron Chef winner Ed Lee makes a beeline here when he lands in New Orleans. The Michelin Guide calls it legendary.
The oyster po’boy runs a close second. The oysters come out craggy and crisp with a silky center. Locals go for it dressed, sometimes with remoulade instead of mayo. The roast beef po’boy—slow-cooked, piled with gravy—is so sloppy you’ll need half a roll of paper towels.
What Makes It Different
This isn’t a tourist trap with glossy menus and calculated charm. Domilise’s is a dive with black vinyl barstools, worn floor tiles, wood paneling, and walls covered in photos dating back to the 1920s. President Obama stopped in after Katrina and ordered the shrimp. His photo hangs on the wall with everyone else’s.
Politicians show up on Election Day. Football dynasties grew up eating here. Celebrities wait in line like everyone else. But it doesn’t matter who walks through the door—Miss Dot always said the customer is the most important thing, and that mantra lives on.
The bread makes the difference. New Orleans sits below sea level with humidity that changes how yeast and dough interact. That’s why the bread here has that specific airy chew you can’t replicate anywhere else. Domilise’s gets fresh loaves from Leidenheimer daily. They’ve never changed suppliers.
When to Go
Domilise’s keeps short hours. They’re open Monday through Wednesday from 11 a.m. to 3 p.m., Thursday 11 a.m. to 5 p.m., and Friday and Saturday 11 a.m. to 7 p.m. They’re closed Sundays.
Go midweek for shorter lines. Friday and Saturday draw crowds—tourists and locals alike. Seating is limited. You might end up eating on the curb. That’s part of the experience.
Sandwiches run $10 to $20 depending on what you order. They’re stuffed so full you might not finish. Grab a bag of Zapp’s chips and an ice-cold Abita beer. That’s lunch.
The address is 5240 Annunciation Street at the corner of Bellecastle. Call ahead if you’re on a tight schedule: (504) 899-9126.
This is more than a sandwich shop. It’s continuity. Four generations of the same family, the same recipes, the same staff who’ve been there for decades. Locals defend it fiercely. The sandwiches taste like a place and a people who keep showing up.
In a city that treasures flavor and memory, that’s everything.
