Pelican & Pig chefs and co-owners Nick and Audra Guidry join industry veteran-turned-realtor Hunter Briley to open a new Louisiana-style takeout pop-up called Lagniappe Po’boys. Starting Wednesday, May 27, the po’boy pop-up will set up shop at the Pelican & Pig kitchen counter from 11 a.m. to 2 p.m. Wednesday through Saturday. Lagniappe Po’boys will serve a menu of six to eight seafood-heavy Louisiana-style Po’boys, plus gumbo and pralines from a three-generations-old family recipe.
Nick Guidry says po’boys were a childhood staple he grew up eating when visiting his grandparents in New Orleans. Guidry says diners can expect seafood from shrimp to oysters, catfish, and even soft shell crab — all served on proper Leidenheimer’s french bread from New Orleans. He adds that beef/debris could also be an option if the price is right. “We are not quite ready to open our restaurant Pelican & Pig yet, but we wanted to get back in the kitchen. This is a concept we have had in our back pocket for a while and felt this a great time to launch it as a pop up that we can run on our own while keeping our staff safe at home. This is just a little something extra during this time of social distancing, a lagniappe,” says Guidry.
Orders may be placed beginning at 11:00am Wednesday through Saturday via phone for curbside pick-up by calling 615-730-8032, or in-person for take-out at the kitchen counter inside of Pelican & Pig. Paper menus will be available. Masks will be required of all guests for all in-person orders and sanitizer stations are located in the restaurant. Follow along on Instagram for more information (@pelicanandpig and @lagniappepoboys).