Tallahassee, Fla. – When
Charlie Youngs found himself unemployed in 1990, the out-of-work
construction engineer decided he could make a better living serving up
po’ boy sandwiches.
He was right.
When Youngs and business partners Jon Sweede and Carmen Calabrese
invested $17,000 to open their first 24-seat restaurant in Tallahassee,
Florida more than 13 years ago, they found immediate success serving
several varieties of the French bread sandwich that emanates from New
Orleans.
Named after the sandwich that was invented in New Orleans in the 1920s
to feed the "poor boys" who couldn't afford a large meal, Po’ Boys
Creole Café has made a name for itself in Florida by putting a unique
twist on the original sandwich traditionally made with long loaves of
French bread, filled with shrimp or oysters, and dressed with lettuce,
tomato and cocktail sauce.
Po’ Boys Creole Café features 25 po’ boy sandwiches on their menu with
fillings ranging from fried oysters, shrimp, turkey, roast beef,
buffalo style chicken, andouille sausage and chicken parmesan.
The shrimp po’ boy, which started the craze in New Orleans, continues
to make a stir at all six Po’ Boys Creole Cafe units, and can be
ordered blackened, grilled or buffalo style.
While many of the po’ boys are a spin-off of classic American
sandwiches – including the Blacked Chicken Po’ Boy, Buffalo Chicken Po’
Boy and French Dip Po’ Boy – there are others that come straight from
Youngs’ mother’s recipe box.
The Oyster Po’ Boy, dressed with lettuce, tomato and cocktail sauce, is
a Creole classic, as is the Crawfish Po Boy, which is filled with
lightly fried crawfish, slathered with remoulade sauce and dressed with
lettuce and tomato.
The muffuletta, a specialty baked sandwich of the French Quarter, also
continues to be a top-selling item with its homemade olive salad
dressing smothered on a round loaf of sesame seed bread, stacked with
ham, salami, Swiss and provolone cheeses and dressed with mayonnaise
and Creole mustard.
At Po’ Boys Creole Café, there appears to be a po’ boy sandwich for
every occasion, and breakfast is no exception. Filled with scrambled
eggs, cheddar cheese and topped with ham, andouille sausage or bacon,
the Breakfast Po’ Boy is a top-selling item anytime of day.
Today there are six Po’ Boys Creole Cafe locations in Brandon,
Gainesville, Tallahassee, Tampa and Jacksonville. Orlando welcomes its
first Po’ Boys Creole Café in January.
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Media Contact:
Krista Zilizi
Quantified Marketing Group
(706) 627-3204
(407) 936-1010
krista@restaurant-public-relations.com
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