Wicked Po'Boys Now Open in Preston Center
Chi and Joey Le have expanded their N'awlins sandwich shop, Wicked Po'boys, to Dallas proper, after opening their first spot in Richardson (1811 N. Greenville Ave.) just last year. This second restaurant is in the heart of Preston Center (6030 Luther Lane, Ste. 130), which is ripe with new restaurants like Hopdoddy Burger Bar, Ocho Kitchen and Cocktails, GRIP Mediterranean Grill and Spoon.
The menu has all the traditional Cajun fare, like (as the name implies) po'boys, gumbo, bisque, etouffee and Creole pastas. It also has raw oysters by the dozen and half dozen, but for a twist offers charred oysters, a dish made famous at the restaurant Drago's in New Orleans.
The Les also have a couple of extra wicked items: a Vietnamese po'boy is a sort of Cajun version of bahn mi. And a Gangnam style po'boy comes with lots bad dancing and a tight jacket. Or rather, Korean barbecue bulgogi rib-eye, house-made kimchi, fresh Thai basil, cucumber and mayo ($9.50). Then, bad dancing.
If you really feel like throwing caution to the wind, try the dirty fries with roast beef gravy and melted cheese. Those have to be the perfect way to start any meal, any day of the week, ever. And ever.
Recently, both the Richardson and Preston Center Wicked locations started offering brunch on the weekends, which includes a breakfast po'boy, a "signature Steak n' Eggs on a Skillet" ($9.50). Of course, like any good NOLA breakfast there are beignets and Hollandaise sauce in the form of eggs Elizabeth.
But what might catch your attention the most are the eye opening drinks, like Brandy Milk Punch made with Brandy, sugar, frothed milk and a touch of grated nutmeg. The Fleur de Lis comes with Champagne, grand Marnier and Lillet Blonde. There's also a Red Rooster and Cajun bloody mary.
Last Friday they had live jazz music and half price starters and drink specials, which they post on their Facebook page if you'd like to follow along.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.