Liuzza's by the Track is a cozy Creole spot near the fairgrounds serving legendary gumbo, buttery BBQ shrimp po' boys on hollowed-out bread, and fried garlic oyster sandwiches.
"Come Jazz Fest, this popular, laid-back, horse-themed corner joint by the track is like its po’ boys, overflowing. Liuzza’s by the Track is known for its gumbo, but the Worcestershire and butter-fueled New Orleans-style barbecue shrimp po’ boy is the real star. The fried oyster with garlic butter is another winner." - Eater Staff
"Liuzza’s bowl of magic is excellent — chef Roadrunner has perfected this roux-based specialty and makes 37 gallons of it — at least — every week. Rich with sausage and chicken, the secret is adding the shrimp freshly sauteed for each order. Best paired with another Liuzza’s specialty, its bloody mary. If you’re still hungry, get the barbecued shrimp in a pistolette, one of the best versions of this New Orleans-specific butter and Worcestershire-fueled dish." - Beth D'Addono, Clair Lorell, Eater Staff
"This horse-themed, no-frills neighborhood joint near the fairgrounds attracts regulars and tourists for frosty goblets of Abita beer, bloody marys, fried seafood platters, and po’ boys. Known also for gumbo and an herbaceous barbecue shrimp po’ boy (actually a pistolette, or hollowed-out roll, rather than typical po’ boy bread), the star of the menu might be the garlic oyster po’ boy, only slightly less recognized, stuffed to the brim with fried oysters." - Clair Lorell
"Roast beef is an R&O’s specialty and Domilise’s is often associated with a shrimp po’boy, but the garlic oyster po’boy from Liuzza’s by the Track is one of the city’s all-time favorites. Best served with a frosty goblet of Abita. Here’s a list of some of the city’s best po’ boys." - Clair Lorell, Eater Staff
"This horse tracks-adjacent neighborhood bar got its start in 1936, later evolving into a quintessential lunch restaurant and the unofficial gathering place for Jazz Fest. It’s best known for the garlic oyster po’ boy and barbecue shrimp po’ boy, both offering slight twists on the classics." - Eater Staff
