At John & Sons, the popular new downtown oyster house, the lunchtime po’ boy comes with three fat, pre-shucked oysters from Fanny Bay. The crustaceans are covered in panko, then deep-fried and stuffed into a hot dog bun from Fred’s Breads. Inside, they’re joined with a cabbage and poblano coleslaw and a spicy chipotle aïoli. Come dinnertime, the po’ boy is replaced with po’ boy sliders, which are a less desirable choice: the oysters are cut down in size so that they fit onto the minuscule slider buns — perhaps a hint to just enjoy them on the half shell. No matter what you choose, though, know that the fish or seafood was sourced from a local monger with a focus on sustainable fishing. Enjoy the tasteful and classic decor in a space that is dedicated to serving its community the best fish and seafood around.
