Papa Roux

New Orleans transplant Art Bouvier devotes an entire column of the menu at his Cajun eatery to po’ boys, traditional Louisiana submarines busting out of their French bread vessels. The roast pork rendition contains smoky, tender shreds of meat made even more savory with the addition of spicy mayo-based Voudoux sauce and a heap of coleslaw. Eat it there and enjoy unlimited sides. ($5.50 half-size, $7.57 full size)