Dallas is getting a bold new sandwich shop, and it comes with a Louisiana drawl. Opening July 7, The PoBoy Shop will serve house-prepared meats, hot and cold po'boys and Cajun-inspired sides out of a 1,200-square-foot space in Preston Center. It’s the second concept from Shops Hospitality Group, the team behind Highland Park’s Evan’s Meat Market.
Located at 8421 Westchester Drive, between Q Clothier and Wells Fargo, The PoBoy Shop is directly across from SoulCycle and La Madeleine. During its soft opening week, hours will run from 10:30 a.m. to 3 p.m. daily, with full hours (10:30 a.m. to 8:30 p.m.) starting July 14.
A Louisiana Original with a Texas Twist
Founded by Lafayette native Evan Meagher, The PoBoy Shop channels the heritage of traditional Louisiana po’boys with a Texan edge. The bread, a key feature, is sourced from Langlinais Baking Company in Lafayette, where Meagher got his first job. Each sandwich is built on that signature loaf, layered with meats prepared by the Evan’s Meat Market team, and finished with scratch-made sauces and fresh fixings.
"There’s something powerful about taking what you grew up on and sharing it in a new way," said Meagher, in an official statement.
The Menu: Bold, Fried and Full of Flavor
The PoBoy Shop’s lineup includes hot and cold po’boys (available in 4" and 8"), breadless po’boy salads, and signature sides. Highlights include:
- Fried shrimp Po'boy: Classic and crispy, with lettuce, tomato, onion, and Cajun mayo
- Fried bologna: All-beef bologna, melted cheddar, tomato, and yellow mustard
- Cauliflower bang bang: Deep-fried cauliflower, coleslaw, and sweet-heat bang bang sauce
- Debris: Slow-roasted beef with red onion and provolone
- Dirty Cajun: Boudin, pepper jack, and pickled jalapeños
Cold po'boys are build-your-own with deli meats from Evan’s Meat Market, while the Muffuletta features house-made meats, provolone and custom giardiniera on a round Langlinais loaf.
Sides and Sips
Signature sides include potato salad, coleslaw, and Cajun curly fries, which can be upgraded to "Make It Dirty" with boudin, pickled jalapeño, pepper jack and Cajun mayo. Debris Fries top curly fries with slow-roasted beef and provolone. Zapp's Chips round out the offerings.
To drink: Oak Cliff Beverage Works sodas made with Louisiana sugarcane, sweet or unsweet tea and a cucumber-mint "Swamp Water" to cool down the heat.
Designed for Flavor and Flow
Designed by Wallace Johnson Studio, the space blends nostalgia and efficiency. With butcher block counters, white subway tile, Louisiana-inspired wallpaper and an open kitchen, the shop aims to feel equal parts homey and modern. Seating includes four indoor and four patio tables, plus grab-and-go options.
A nut-free facility, The PoBoy Shop emphasizes scratch cooking and community-focused service. Soon, the shop will launch an ordering app, Uber Eats delivery and catering services.
For more, visit thepoboyshop.com or follow @thepoboyshopdallas on Instagram.
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