deep as the neighborhood itself. Carrollton was a separate city until it was annexed by New Orleans in 1874, and Oak Street was its commercial hub. At Oak Street Po-Boy Fest, try dozens of varieties of po-boys in the Uptown Carrollton neighborhood. It’s a block party with multiple stages of live music, an arts market, and lots of other food for the taking. The food lineup is usually released in the days before the festival, typically held the first Sunday of November, but expect everything from oysters Rockefeller po-boys to smoked beef cheek po-boys to deep fried buffalo shrimp banh mi and vegan oyster mushroom po-boys. Presented by Tony Chachere’s, a portion of the proceeds from the festival are donated to Son of a Saint, a mentoring non-profit for young boys in New Orleans. History of the Po-Boy The history of the iconic New Orleans sandwich, the po-boy, is steeped in rich tradition. Originating in the late 1920s, during a streetcar strike, the sandwich was created as a way to support struggling workers. The term "po-boy" came from the name "poor boy," representing the working-class individuals that the sandwich was made for. The classic po-boy consists of French bread, typically filled with fried seafood like shrimp or oysters, dressed with lettuce, tomatoes, pickles, and mayo. Over the years, the po' boy has evolved to include various fillings, reflecting the vibrant flavors and cultural influences of New Orleans cuisine. Today, it stands as a beloved culinary symbol of the city's history and culinary heritage. More Info