Louisiana native chef Chris Jones’ restaurant, Mudbug 2.0, serves high-end interpretations of po-boy sandwiches and classic Southern side dishes. The restaurant pulls inspiration from his hometown — Shreveport — and a festival there called “mudbug madness.” His sandwiches are made with a variety of fresh seafood and handmade condiments, slaws and sauces. At Parlor, Mudbug will serve four sandwiches and an array of side dishes, including gumbo, jambalaya, fried okra and red beans and rice, among others.
Louisiana Style Po’ Boy Sandwiches
K.C. Po’ Boy
Smoked Pulled Por tossed in our tangy BBQ, served over lemon pepper slaw and topped with fried onion strings.
Southern Fried Basa
Served over truffled broccoli slaw and topped with our smoked onion aioli.
Shrimp or Crawfish Po’ Boy
Served over polenta and lemon pepper slaw. Topped with our smoked onion aioli.
Gulf Coast Red Fish
Served over lemon pepper slaw. Topped with our smoked onion aioli.