Scott Gold

"Every fried seafood po-boy is battered and fried to order, resulting a bit of a wait, but it’s worth it for the perfectly golden-fried goodness that comes of it."

Rick Bragg

"I cannot tell you how it tasted; my dictionary only has words coined by mortal men. But that was one damn good sandwich."

Gayot

"At Domilise's, the po’ boy becomes an art form."

Brett Anderson

"When New Orleanians talk about po'boy joints, the image that comes to their minds is likely of a place a lot like Domilise's."

Tabelog

"We recommend the Shrimp and Oyster Po' Boy which is simply outstanding."

Brady MacDonald

"The mix of tastes — shrimp, gravy and hot sauce — proved unexpectedly delicious. When I ran out of napkins, I licked my fingers. It's that kind of place."

Edgar Chase IV

"Domilise's has been there forever and I just love it. I'll get an oyster or shrimp po'boy."

Ann Marshall-Tilton

"The line at Domilise’s often stretches out the door and around the corner, but it is well worth the wait for a po-boy."

Steve Garbarino

"Take a ticket, get in line (there's no table service) and ask for the sublime fried shrimp po'boy with Swiss cheese and beef gravy: a dark, resonant roux, as tasty on the shrimp as on the sausage."

Jenny Sklar

"Once you try it, nothing else will compare. Get it with dressed with mayo, ketchup, and crystal. It sounds weird but that’s how they do it there and it’s damn good."