Flavors that send you to the American South, juicy, slow-smoked meats, burgers and the best ceasar’s salad in Athens
The success story of “Po’ Boys BBQ” began at street food festivals, as a pop-up project with burgers. There, it built a brilliant name and cultivated the ground for the moment when it would acquire its own solid base.
The place was found in the Psirri neighborhood two and a half years ago and came to “click” wonderfully with the idea of Vasilis Sporos who wanted to create a real BBQ, with flavors like those cooked and served in America. Not only did he succeed, but now, “Po’ Boys” figures in 11th place on the list of the best BBQ joints in Europe.
I first met Vasilis when he was still a sous chef at “Mama Roux” owned by American musician and restaurateur John Higgins, who is also the co-owner of Po’Boys. He had just returned from a trip to America. Excited by the flavors of the south, he had built a makeshift grill, put it on the roof of the apartment building that houses “Mama Roux” on the ground floor, and experimented, while we were suffocated by a thick cloud of smoke.
This persistence of his made him an expert in the barbecue of the American south, and shortly before opening “Po’ Boys” he had already perfected a custom-made smoker, in which selected meats are slowly smoked. “We do slow cooking using Greek beech and charcoal. This way we achieve a temperature of 120 degrees (the point where collagen breaks down and turns into gelatin), and this gives a tender and delicious result,” explains V. Sporos.
Po’ Boys are one of my favorites. I like to start with the gumbo soup, rich, thick and slightly spicy, it makes you imagine that you are on a steamboat sailing on the calm waters of the Mississippi, listening to jazz. Of course, the basis of the cuisine is New Orleans barbecue, and here you have to choose the meat you prefer: brisket – an undisputed best seller- pulled pork, spare ribs, pork belly and enjoy them in burgers, bao bans or with fluffy Po’ Boys buns. You will also try selected cuts of beef steak: hanger, inside skirt, chuck eye roll, T-bone.
From the new menu, the “Holy Cow” is already making a career: 100 burger made from Serres beef that is slow-smoked medium rare in the smoker and finished over the flames of the wood-fired oven before finding its place between the buttery brioche bun, with a unique white BBQ sauce, caramelized onions, cheddar and cheese fondue.
A timeless favorite is the Ceasar’s salad with tender and juicy turkey that is also cooked in the smoker (at 70 degrees) achieving an unforgettable taste and texture, since it is dehydrated slowly and retains its moisture.
The spare ribs with potato salad and bourbon sauce drive meat eaters crazy, while vegetarians also have their choice, the 100% plant-based Vegan Burger served between fluffy potato bread with handmade vegan mayo.
Of the new entries, the brisket ramen bowl makes a strong comeback and proves that Po’Boys’ slow-smoked beef brisket is the ultimate topping for the famous Japanese soup with noodles, rich broth and honeyed egg.
And because American culture is pervasive, the case is raising beers. Following what they say in Texas, who are not sure “if bbq was created for beer or beer for bbq”, you will find 40 labels of beers from the best Greek microbreweries along with the newly minted custom made Po’Boys lager beer on tap.
Finally, on the weekend they serve brunch with eggs benedict and slow-smoked pancetta, fluffy hot rolls, waffles and pancakes, combined with cocktails and classic American milkshakes.
“Po’ Boys” is reminiscent of an American diner, with a vintage atmosphere and loves, in addition to smoked meats, live music, as the well-polished red drums and piano that adorn it reveal. John, after all, has his own band, Gumbo Ya Ya, and when conditions allow, live events with jazz and New Orleans music are held.
Info: Agatharchou 12 & Lepeniotou, Psirri, tel. 210 3234672
