Serving 15 Po-Boys, Mother’s is famous for its Ferdi – roast beef, debris (carved roast beef shavings in gravy cooked over night into a stew like mash of ultra-rich beefy heaven), ham and gravy. Add cheese and it becomes the Ralph. Established in 1938, Mother’s menu has expanded over the years to include all forms of NOLA’s classic home cooking dishes: including red beans & rice, jambalaya, shrimp creole, etouffee and gumbo. Order food from a hot-table cafeteria line and drinks from the cashier. Most food is delivered to your table.
I’m a debris fanatic so I go off the menu and order my favorite – a debris po-boy with cheese and onion – naked (with out mayo, lettuce, tomatoes and pickle – totally rich and decadent and only at Mother’s.
Mother’s was established as a workingman’s sandwich shop in 1938 and still caters to CBD (central business district) workers. This isn’t a service-oriented establishment – everyone is treated equally well or poorly. Don’t let the length of the line deter you – food service is fast and the line is managed with military like precision – note the USMC memorabilia decorating the walls.
Located on 401 Poydras Street between Magazine and Tchoupitoulas Streets in the CBD – Mother’s is walking distance from all French Quarter, CBD and Warehouse district hotels. Mother’s serves a mean breakfast – try the debris omelet with a side of grits and one of the best bloody mary’s in town.
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