New Orleans: Acme

You just can't go to New Orleans without eating an Acme po'boy. I think the earth would tilt on its axis. Sure, there is always a line outside, but it moves fast.

Acme opened in 1910 on Royal Street, but moved to its current location on Iberville after a fire destroyed the original Acme Saloon building in 1924. The building that now houses Acme was built in 1814. In the 80s, Acme fell on hard times and was rescued by Mike Rodrigues, a New Orleans native. Starting in 1997, he opened four more locations in Metairie, Baton Rouge, Sandestin, and in Covington inside the New Orleans (Louis Armstrong) Airport.

We started off with the chargrilled oysters, basted in seasoned butter and finished with parmesan cheese. They definitely rivaled Felix's. It's a tough call. Felix's had more cheese, but Bob thought these oysters were plumper and of a higher quality.



Still, it's all about the po'boys. Acme is famous for inventing the "peacemaker", a fried shrimp and oyster combo. Or for 9.99 you can get a half and half po'boy. I got half of a shrimp and half of a catfish.



The Acme ?10 Napkin Roast Beef? is a debris po'boy that is not as messy as Mother's. Bob liked it better than Mother's, but that still seems sacrilegeous to me.



A lesser-known specialty at Acme are the Boo Fries, french fries and gravy, which seriously kick ass.