Crossing Lake Pontchartrain starts to feel less dramatic once you’ve seen what waits on the other side. At Pontchartrain Po-Boys in Mandeville, seafood po-boys arrive hot, heavily stacked, and tucked into bread that crackles with every bite. Portions are generous enough to pause conversation, and locals tend to speak about their favorites with a mix of pride and secrecy. It’s the kind of stop that feels like a small rite of passage – come hungry, expect leftovers, and understand why the trip keeps making sense.
Overstuffed Fried Shrimp Po-Boy
The signature order here is the fried shrimp po-boy, stuffed until the bread can barely hold it. Golden shrimp spill over the edges, dressed with lettuce, tomato, pickles, and mayo on warm Leidenheimer-style French bread. The first bite is crisp, briny, and buttery, and you instantly get why people cross the lake.
TrendingNow
You can go half or whole, but even a half feels like a challenge in the best way. Ask for extra tartar or a squeeze of lemon for a bright finish. Prices stay friendly, and the value is obvious the second the plate lands.
Crispy Oyster Po-Boy
When oysters are in season, this po-boy turns into a must order. Big, craggy fried oysters pile high, juicy inside and crackly outside, with that clean Gulf flavor. Dressed or plain, it hits hard with a sprinkle of hot sauce and a side of onion rings.
You might want to grab extra napkins because the sandwich is gloriously messy. The bread stays sturdy, soaking up oyster drippings without falling apart. If you want lighter, try it grilled, but fried is where the magic lives.
Roast Beef Debris Po-Boy With Gravy
The roast beef debris po-boy is comfort food in sandwich form. Tender shreds of beef soak in rich gravy that people rave about, the kind you could spoon like soup. It seeps into the bread just enough to be luscious without losing structure.
Add Swiss or provolone if cheesy is your thing, and do not be shy about asking for extra gravy. Expect a savory, peppery kick that pairs perfectly with iced sweet tea. It is the sandwich that turns first-timers into regulars.
Catfish Po-Boy, Fried Or Grilled
Catfish here comes two ways, and both draw a crowd. Fried delivers that classic cornmeal crunch with flaky, sweet fish inside. Grilled is a lighter route, seasoned well and still generous enough to fill the loaf to the edges.
Dress it classic or keep it simple with just pickles and hot sauce. Either way, the portion size feels like it was made for sharing, though you might not want to. Pair it with coleslaw or a cup of gumbo for a full plate.
Half Sandwich Strategy For First Timers
If you are new, start with a half sandwich to gauge the portions. Around here, a half is still massive, and nobody leaves hungry. You will appreciate how much seafood they pack in without skimping on bread quality.
Share two halves with a friend so you can explore shrimp and roast beef side by side. Add onion rings or fries to stretch it into two meals. The value is obvious when you take home leftovers for dinner.
Order Flow: Simple Counter Service
Expect fast, friendly counter service that keeps the line moving. You order up front, grab a number, and they run food to your table. Even when the dining room is jammed, the rhythm stays smooth and welcoming.
There is a local vibe with tight seating and lively chatter. It feels like a neighborhood lunch rush, not a drawn-out sit down. Get in, get happy, and get back to your day without missing a beat.
Gumbo And Sides To Round It Out
Do not sleep on the sides. A cup of gumbo adds that peppery, soulful depth that screams Louisiana. Mac n cheese is creamy, cozy, and perfect next to anything fried.
Onion rings are a standout, stacked high and crisp without greasiness. Fries come hot and salty, ideal for dipping into po-boy drippings. Build a tray that turns lunch into a small feast.
Sweet Tea, Lemonade, And Ice Cream Treats
Wash it down with legit southern sweet tea or a bright lemonade. Both drinks hit the spot with salty, fried bites and saucy roast beef. You will see tables with big clear cups beading with condensation.
Finish with a slice of cake or a scoop of ice cream if you have room. It is the kind of simple dessert that makes lunch feel complete. Keep it classic, keep it sweet, and call it a day.
Value And Portions Locals Brag About
One theme pops up in reviews again and again: you get a lot for what you pay. Prices sit in that friendly 10 to 20 dollar range, but the portions feel jumbo. Many folks turn one order into two or even three meals.
It is a best bang for your buck situation, especially with seafood. You will understand why regulars bring out-of-towners just to see their reaction. Overstuffed is not hype here, it is policy.
When To Go And Hours To Know
Timing matters since this spot keeps weekday hours and closes on weekends. Monday through Friday runs 10:30 AM to 6:45 PM, so plan for lunch or an early dinner. Saturdays and Sundays are closed, which surprises first timers.
Show up a bit before peak lunch to snag a table and easier parking. The line moves, but the dining room packs in fast. If you see a crowd, it usually means your po-boy is minutes away.
Bread Matters: That New Orleans Loaf
The bread is the backbone and they treat it like a star. Light, crackly crust with a tender interior that holds up to gravy and seafood. Every bite snaps then melts, exactly how a New Orleans po-boy should behave.
It is warmed just enough to wake up the aroma. With seafood, it keeps everything crisp. With roast beef, it soaks and softens without going soggy.
Family Friendly, Lively, And Local
The dining room packs in tight but feels welcoming with local decor. You will hear loud chatter, laughter, and that clatter that signals a beloved neighborhood spot. It is casual, fast, and friendly, the kind of place you slide into after errands.
Kids split halves, adults argue over which po-boy wins, and everyone leaves full. Staff are quick with refills and helpful if you are undecided. It is easy to feel like a regular by the second visit.
What To Pair: Sauces And Fixings
Dress your po-boy classic with mayo, lettuce, tomato, and pickles, then add hot sauce for zing. Tartar and remoulade bring tang and spice that flatter shrimp and oysters. For roast beef, extra gravy and a dash of pepper wake it up.
A wedge of lemon brightens fried seafood, and mustard works great with ham or catfish. Keep napkins handy because these sandwiches mean business. It is messy in all the right ways.
How To Make It A Trip
If you are crossing the Causeway, plan a late lunch to beat traffic and lines. Bring an extra container because leftovers are practically guaranteed. Snap a pic of that overflowing po-boy before you dive in.
Call ahead for current specials and double check hours. Set your GPS to 318 Dalwill Dr and keep an eye on the small lot. One visit and you will understand why locals insist it is worth the drive.
Essential Details At A Glance
You are heading to Pontchartrain Po-Boys, 318 Dalwill Dr, Mandeville, LA. Expect a 4.7 star favorite with more than a thousand happy reviews and a loyal local following. Prices land around 10 to 20 dollars with portions that could feed two.
Hours run Monday to Friday 10:30 AM to 6:45 PM, closed weekends. Call +1 985-626-8188 or peek at their website for updates. Grab a number, sip sweet tea, and get ready for an overstuffed feast.
Parking And Easy Workarounds
Parking can be tight, with a handful of spots filling quickly during rush. Some folks slide across the street when it is packed, and it works fine. If you roll in during off peak, you will save yourself a loop around the block.
Grab your order number and settle in without stress. The staff keeps things moving so the wait is short even when it is busy. A little planning goes a long way here.
Discussion about this post