Message: | I'm a huge fan of Uncle Darrow's. For me, what makes their Po' Boys so authentic (and good) is the bread that they use. It's exactly like what I've had at Johnnie's in New Orleans. I've had Po' Boys where the bread is too chewy or too soft and spongelike, and it just doesn't taste right.The freshness of the ingredients at Uncle Darrow's helps a lot, as does the simplicity that you mentioned. You can really taste the catfish/shrimp/etc.
But that special thing you're alluding to is the Southern hospitality. The staff at both Uncle Darrow's locations are so friendly and warm you feel like you grew up with them. The owner of the Marina Del Rey Darrow's remembered my name by my second visit. And they're truly proud of what they serve--you can definitely taste the love in each bite. It's another factor that adds to the N'awlins authenticity.
I know exactly what you mean about the barbecue joints. I've grown accustomed to gruff service with a scowl that I get at barbecue places here in L.A. But then again, for me that's part of the authentic L.A. 'cue experience. I remember going to the long-gone Carl's BBQ and Dirty Rice and being forced to repeat every part of my order two or three times to the cashier, or being admonished at Norm Calvin's (also long-gone) for ordering potato salad ("It's Tater salad!") and cole slaw (It's Soul slaw!!). |