The striking blue building on the corner of Magazine and Valmont doesn’t advertise much beyond its name. Guy’s Po-Boys sits in that awkward Uptown stretch where the streetcar tourists thin out and the neighborhood regulars take over, which is exactly how Marvin Metherne likes it.
Matherne bought the shop in 1992 from Guy Barcia Jr., and he’s been standing behind the griddle ever since. You can watch him work through the open kitchen right behind the cash register, assembling po-boys while carrying on conversations with customers waiting in line. The lunch rush around noon pushes wait times past an hour, but locals know to show up at 11 am when the doors open or after 1:30 pm when the crowd thins.
The roast beef po-boy comes out dripping with debris gravy, which is the technical term for the shredded bits of beef and juices that collect at the bottom of the roasting pan. Most places dump it or thin it out with stock. Guy’s loads it onto the sandwich until the gravy soaks through the French bread and pools at the bottom of the wrapper. You’ll need a stack of napkins because there’s no way to eat this thing without making a mess.
The debris-style preparation turns a simple roast beef sandwich into something that requires commitment. The hot gravy melts into the bread, which means you’re essentially eating beef-soaked French bread with your hands while trying not to drip on your shirt. People order it anyway because the gravy is what makes it worth the drive across town.
The debris cheese fries take the same concept and apply it to hand-cut fries covered in roast beef gravy and melted cheddar. It’s a heart attack on a plate, which is why people keep ordering it alongside their sandwiches despite knowing they won’t finish both.
Guy’s has survived two fires and a truck that crashed through the dining room in 2015. Matherne rebuilt after each disaster, reopening within months because his customers wouldn’t let the place stay closed. The interior got redone after the 2007 fire and now looks cleaner than you’d expect for a 60-year-old po-boy shop, but Matherne’s operation stays the same.
The shop runs cash-only, which catches tourists off guard but doesn’t bother locals who know to stop at the ATM first. The dining room seats maybe five or six tables of people, so most people take their po-boys to go. Audubon Park sits close enough that you can walk there and eat on a bench if the weather cooperates.
The menu covers the standard po-boy rotation — fried shrimp, grilled shrimp, catfish, ham — but the roast beef is what brings people back. Matherne doesn’t skimp on portions, which means even the small sizes could feed two people if you added fries.
Guy’s opens at 11am and closes at 4pm Monday through Saturday. They’re closed Sundays. The address is 5259 Magazine Street. Call (504) 891-5025 if you want to order ahead, which is smart if you’re in a hurry.
The line outside tells you everything you need to know. Locals don’t wait an hour for average po-boys. They wait because Marvin Matherne still makes them the same way Guy Barcia taught him, and because the debris gravy is worth ruining your shirt.
