Cash-only counter-serve smokehouse serves famed po' boys plus BBQ standards till they run out.
"Don’t come looking for fried shrimp here at this New Orleans East po’ boy hotspot. At Walker’s, it’s all about barbecue: pork, brisket, and smoked chicken. The barbecue institution is also the brains behind one of Jazz Fest’s top-selling food items, the cochon de lait po’ boy. Topped with a sweet, spicy mustard slaw, it’s the gold standard. Note: Doors close when the meat is gone." - Eater Staff
"At Walker’s, it’s all about barbecue: pork, brisket, and smoked chicken. It’s most known for its tender cochon de lait po’ boy, a perennial favorite at Jazz Fest. Note: Doors close when the meat is gone." - Clair Lorell, Eater Staff
"This New Orleans East barbecue outpost is well-known for providing its famous cochon de lait po’ boy at Jazz Fest, Satchmo Fest, and other high-profile local occasions (even its website URL puts the attention on the cochon de lait), but don't overlook its pork and other barbecue favorites. Pitmaster Jonathan Walker calls it, "New Orleans-style, baby.”" - Eater Staff, Clair Lorell
"The cochon de lait po’ boy that features at Walker's is always one of the first items to sell out at Jazz Fest, and with one bite you'll know why. Filled with pork so succulent it disappears as soon as it hits your tongue, this po’ boy warrants regular pilgrimages from any BBQ aficionado worth their weight in smoked meat. While Walker's itself is a little bit of a drive outside of central NOLA, you won’t regret the brief road trip." - Andrew Parks
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