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1
Posted on 2/12/10 at 7:26 pm to Crescent Connection
Not sure how much you make it to the N.O. area much, but if you do come down sometimes, I would advise that maybe you stop in and talk to the guy who owns Joe Sepie's. Pretty easy place to find on Jefferson Hwy about a mile or so from the Huey P. Long Bridge(clearview parkway).
He opened a very small po-boy/plate lunch place about a year and a half ago and it sounds like he is running a place very similiar to what you are looking for. It is just him up front and one or two people cooking and doing dishes, etc.
His roast beef po-boy is either 2 or 3 on my N.O. list.
He is a very nice guy and I am sure he would be willing to talk to you a little about the operations.
A new build out will cost you a shite load of money, so just be prepaired.
Joe Sepie's
Jefferson: 4402 Jefferson Hwy . 504-324-5613. Lunch only Tuesday. Lunch and dinner continuously (till 8:30 p.m.) Wednesday-Saturday.
Casual.
MC V
He opened a very small po-boy/plate lunch place about a year and a half ago and it sounds like he is running a place very similiar to what you are looking for. It is just him up front and one or two people cooking and doing dishes, etc.
His roast beef po-boy is either 2 or 3 on my N.O. list.
He is a very nice guy and I am sure he would be willing to talk to you a little about the operations.
A new build out will cost you a shite load of money, so just be prepaired.
Joe Sepie's
Jefferson: 4402 Jefferson Hwy . 504-324-5613. Lunch only Tuesday. Lunch and dinner continuously (till 8:30 p.m.) Wednesday-Saturday.
Casual.
MC V
This post was edited on 2/12/10 at 7:27 pm
Posted on 2/12/10 at 7:27 pm to glassman
quote:
They actually use frozen shrimp(un-butterflied) and fry them twice. It might be the worst of all shrimp po-boys uptown.
About 95% or more of restaurants use frozen shrimp whether it be frozen puds (peeled undeveined) or p&d's (peeled and undeveined). There is no way a restaurant could peel all the shrimp it needed by itself. Labor costs would kill them. And frozen shrimp does not taste much different than fresh. I doubt most people could even taste the different. It's a big misconseption on this board that some or a lot of restaurants use fresh shrimp for po-boys, gumbo, othere dishes, etc.
And if you haven't run a restaurant you will be suprised when you open it up. It's harder than most people think. Takes a lot more money than you initially plan, more work, etc. Not saying you can't do it. You just have to be devoted to it, love cooking, and also be willing to work very long hours.
Posted on 2/12/10 at 7:28 pm to el tigre
quote:
glass, what ya know about the new owners of Domilise's?
Nada. All I know is that Guy's has better po-boys by far. Add Mahoney's and Magazine Po-Boys and you get the drift.
Posted on 2/12/10 at 7:30 pm to notiger1997
quote:
He opened a very small po-boy/plate lunch place about a year and a half ago and it sounds like he is running a place very similiar to what you are looking for
It is in the location of the old Central Station restuarant. Joe Sepie's has a legit contender as a very good sandwhich shop. I work like a mile from there and it is totally legit.
Posted on 2/12/10 at 7:33 pm to JasonL
quote:
JasonL
Thanks for the lesson. A place that has the reputation of Domilise's is resting on their laurels. Try Mahoney's or Guy's and compare the products. I have lived Uptown my entire life and have eaten at Domilise'e more than probably anyone on this board. The best thing they serve is giant schooners of draft beer.
Posted on 2/12/10 at 7:34 pm to glassman
quote:
The best thing they serve is giant schooners of draft beer.
i was literally about to type this.
Posted on 2/12/10 at 7:37 pm to el tigre
quote:
i was literally about to type this.
The only place more overrated than Domilise's uptown is Franky And Johnny's. The only thing there worth a crap is the bell pepper rings.
Posted on 2/12/10 at 7:38 pm to JasonL
quote:I have no "beef" with frozen shrimp at all. Unless you run your own boat and have a poboy shop in Empire or Buras, I'd expect IQF shrimp to better quality anyway. Can't for the life of me figure why one would fry shrimp twice, though. They cook too quick to require par frying...just doesn't make sense.
JasonL
This post was edited on 2/12/10 at 7:52 pm
Posted on 2/12/10 at 7:46 pm to OTIS2
quote:
Can't for the life of me figure why one would fry shrimp twice, though. They cook to quick to require par frying...just doesn't make sense.
I agree. With a commercial fryer it only takes 3-4 minutes for shrimp to fry. Maybe even quicker depending on the size.
Posted on 2/12/10 at 7:49 pm to JasonL
quote:
I agree. With a commercial fryer it only takes 3-4 minutes for shrimp to fry. Maybe even quicker depending on the size.
If you go there and order a shrimp po-boy they little popcorn looking shrimp that have been par fried and do it again. Again, the quality at other places is sooooooo much better.
Posted on 2/12/10 at 7:53 pm to el tigre
quote:
BR loves ketchup.
Bite your tongue.
Posted on 2/12/10 at 7:53 pm to glassman
If I ever make a poboy tour of the greater NO area, that place won't be on it....that's just wrong...damn immoral.
Posted on 2/12/10 at 7:58 pm to OTIS2
quote:
If I ever make a poboy tour of the greater NO area, that place won't be on it....that's just wrong...damn immoral.
Actually you should go there for the atmosphere, but just five blocks away is a much superior product at Guy's.
Posted on 2/12/10 at 8:22 pm to JasonL
quote:
There is no way a restaurant could peel all the shrimp it needed by itself. Labor costs would kill them.
Ahem. As a former busboy/dishwasher of a nola restaurant (about 8 year ago) who did exactly this, I disagree. There's nothing like the place being empty and having the manager come dump 30 lbs of shrimp (to peel and devein) on you. This wasn't exactly a high end establishment, either.
Posted on 2/12/10 at 8:29 pm to Crescent Connection
You'd never get permission to do this unless it were in one of the downtown neighborhoods or possibly mid-city.
Posted on 2/12/10 at 8:34 pm to kfizzle85
I am willing to bet that Krabby Jacks probably does all of their own peeling and such. Of course it helps that there is a seafood market attached to the back of the building.
Posted on 2/13/10 at 7:17 am to kfizzle85
quote:
quote:
There is no way a restaurant could peel all the shrimp it needed by itself. Labor costs would kill them.
Ahem. As a former busboy/dishwasher of a nola restaurant (about 8 year ago) who did exactly this, I disagree. There's nothing like the place being empty and having the manager come dump 30 lbs of shrimp (to peel and devein) on you. This wasn't exactly a high end establishment, either.
Did the restaurant peel all their shrimp or was this just a once in a while thing or once a week thing? ALl year long? I ask because real fresh shrimp is not available all year long.
Not only is it a labor cost thing, it is also a product cost thing. Usually when restaurants buy fresh shrimp they pay a premium price (much higher than a shrimp plant per pound for head on shrimp). Those same shrimp plants get shrimp for a $1-$2 cheaper than the general public (or sometimes even more than that) which works out to the peeled meat being $1.50-$3.50 per pound more by peeling your own shrimp.
For example, say you bought some 26/30 count head on shrimp at $3.50 per pound and decided to peel them. Your cost in the peeled meat would be around $5.50-$6.00 per pound (shrimp yield around 60-65% peeled meat to head on shrimp). You can buy those same 40/50(which come from 26/30 head on pretty much) frozen peeled for $4.00 per pound or less as a restaurant. And this doesn't even count the labor cost associated with the peeling. Add labor cost-assume a person can peel and devein 15 pounds of shrimp in an hour. That would yield around 8-9 pounds of peeled shrimp. That would add at least another $1 per/lb to the cost. So now your shrimp cost you $6.50-$7.00 per lb when you can buy them for a lot les frozen.
This post was edited on 2/13/10 at 7:32 am
Posted on 2/13/10 at 7:42 am to JasonL79
Thanks for the analysis. I pledge not to open a restaurant until AFTER my Powerball check clears the bank.
Posted on 2/13/10 at 7:54 am to JasonL79
I have heard this arguement on here quite often. The issue everyone has is not the use of frozen shrimp. The issue is the use of frozen popcorn shrimp of poor quality. You know, the shite from the South China Sea that is sold at Costco, bought by area sandwich shops and turned out at a premium.
As for the bread, maybe give people a choice of soft french or the N.O. style bread. They are a very different product and people have different tastes.
As for the bread, maybe give people a choice of soft french or the N.O. style bread. They are a very different product and people have different tastes.
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