Where Ya At gets its name from the New Orleans greeting “Where yat?”—owner/cook (and New Orleans native) Matt Lewis spells it out because he thinks it looks better. Matt’s po’boys use bread baked to his specifications by a secret local baker, and his oyster po’boy is $9 of heaven. Nearly everything at Where Ya At, down to the mayonnaise, is house-made. Also: satisfyingly smoky gumbo, beignets, king cake, and red beans and rice with “more pork than a pig!” Lewis says.
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