Po'Boy & Tings: A Taste of New Orleans Soul in Seattle

It was one of those Seattle weekends where the air had a crisp, invigorating bite, perfect for stretching out on a walk. I'd decided to spend the morning clearing my head with a long ramble through Discovery Park, taking in the expansive Puget Sound views and watching the ferries glide by. All that fresh air, as it always does, worked up a serious appetite. I was in the neighborhood anyway, having driven up from my usual haunts for a friend's birthday, and decided to explore a bit before heading home.

That's how I found myself turning down a side street, drawn by the unassuming warmth of Po'Boy & Tings. It’s the kind of spot that feels like a discovery, not a destination hyped on every feed. Inside, it’s straightforward, clean, and welcoming – exactly what you want when your stomach is rumbling and your feet are tired.

My approach to good food has always been about understanding *why* a dish works, not just *that* it works. And at Po’Boy & Tings, the care in execution is evident from the first bite. I started with a basket of their Hush Puppies (7) for $5.00. These weren't just filler; they were beautifully golden, crisp on the outside with a tender, savory interior that spoke of a well-seasoned batter. It’s a simple item, but getting it right – that balance of crunch and moistness, without being greasy – is a hallmark of good frying technique.

For the main event, a po'boy was, of course, essential. I opted for the Shrimp Po'Boy ($20.00). What makes a great po'boy, beyond perfectly fried protein, is the bread. Here, the French bread cradled the generous portion of perfectly fried shrimp without collapsing, offering just enough chew and a light crust. The shrimp themselves were plump, juicy, and seasoned exactly right, avoiding that common trap of being bland or overly salty. The classic lettuce, tomato, and pickle, dressed with a zesty remoulade, completed a symphony of textures and flavors. It felt like a small culinary escape.

I couldn't resist trying another classic, so I also ordered the Catfish Po'Boy ($20.00) to share (or, let's be honest, for later). The catfish was flaky and moist, with a seasoned cornmeal crust that had that delightful crunch without overwhelming the delicate fish. Both po'boys hit that sweet spot of comfort and quality.

To round things out, the Seasoned Fries ($4.00) were another testament to simple things done well – crisp, hot, and dusted with a savory seasoning that made them dangerously addictive. And to quench my thirst after all that walking, a classic Sweet Tea ($4.00) provided the perfect, not-too-sweet counterpoint to the richness of the meal.

If you're ever exploring this part of Seattle – perhaps after a scenic stroll through Olympic Sculpture Park, or after catching those iconic city views from Kerry Park – and you find yourself craving a hearty, genuinely delicious meal, Po'Boy & Tings is a solid choice. It's a place that understands the fundamentals of good Southern-inspired cooking and executes them with a quiet confidence that's truly refreshing. It's not about flash; it's about flavor, consistency, and a comfortable meal that leaves you feeling genuinely satisfied. And sometimes, that's exactly what you need.