Scott Gold

"It’s a classic. A legend."

Marcia Gagliardi

"I will say the incredible baked ham po' boy I brought to go on the flight home with me was the envy of the plane--so good with their Creole mustard."

Michael Herman

"The debris was fantastic with great meaty flavor and there’s really no reason to order anything at Mother’s that doesn’t involve debris."

Brady MacDonald

"Po’ boy bliss in New Orleans: Mother’s Restaurant - I gleefully assembled my roast beef po' boy with "debris" — the slow-cooked roast beef that falls into the gravy while cooking."

Ivan Flowers

"I love this thinly sliced, smoky, sweet ham on a chewy toasted French baguette. Get it with sliced tomatoes, pickles, and remoulade."

Rory Delaney

"The roast beef sits on top of mustardy pickles and cabbage, which really complemented the meat’s flavor and made for a tasty, tasty po’ boy."

Dave Cook

"As served, the bread itself isn't soaked through, but demonstrates the wisdom of holding some sandwich bread in reserve, for mop-up duty."

Gene Belcher

"I ate the whole damn thing. So, that tells you something. It turns out that the debris is the best part of the sandwich."