Im through 13 pages so far and have a few questions
Why is brunch so popular in NOLA? I feel like every place offers it. I never see anything like that here outside of maybe Sunday brunch
Why are oysters popular? Do they catch them locally. What do they taste like?
Is a po boy just a different name for a sandwich or hoagie
Non Resident answering here....
BRUNCH:
Brunch is indeed an institution in NOLA, and started off as a popular postchurch meal. It also happens to be that NOLA is a city that likes to party... and have you ever woken up a bit hung over and gone to the restaurant and either found out it's too late for breakfast.... or that you simply cant make up your mind between eggs or that awesome sandwich? Brunch combines all the great elements of both... it caters to people who are late risers.
Best of all, it's must more socially acceptable to drink at "brunch" than breakfast, or even lunch. When you wake up after a rowdy saturday night and want/need a hair of the dog (bloody mary or mimosa are the two signature drinks)... you've always got brunch.
OYSTERS
They are indeed pulled from the gulf, as are shrimp. You'll notice both are abundant in new orleans cuisine. They're delicious fresh.. they offer an excellent palette for a chef to get creative (rockerfeller, chargrilled, or even tipsy's baked potato oysters

). I'm sure there are more details as to how it became a signature of the local diet.. but generally that happens when a food source is cheap and plentiful (at least many years ago).
POBOY:
Calling a poboy a sandwich is doing it a bit of a disservice. Yes, it's a sandwich. But you'll rarely find a poboy with such boring contents as simple processed lunch meats. Poboys involve a DELICIOUS large french style roll with a nice crisp exterior and a light doughy interior. The contents are typically overstuffed and are incredibly varied.
Fried seafood is a staple but the
Cochon de Lait Poboy from Walkers is simply to die for.
Origins of the term.