Inspired by the distinct flavors of New Orleans cuisine, husband and wife team, Joey Le and Lan Chi Le will open their first fast-casual concept, Wicked Po’Boys, in Richardson this Wednesday, June 27th.
After moving to Dallas, Chi realized how much she missed the authentic, hole-in-the wall po’boys during her college studies in New Orleans. The couple began working on recipes and sketching ideas for a restaurant. They eventually hired Plan B Group (Royce Ring and Alex Urrunaga) to assist them in defining the concept and Gin Braverman of Gin Designs to consult on design.
Wicked Po’Boys menu includes a “Gulf” section of po’boys such as Crawfish Etouffee smothered on fried crawfish, BBQ shrimp, fried shrimp and crispy soft shell crab recipes with their “Inland” selection including creative po’boys such as the tofu, roast beef & gravy, Patton’s Hot Sausage n’ Cheese and more. With the menu also including gumbo, crawfish etouffee, raw and ridiculously charred oysters, sides like Cajun house chips and dirty fries with roast beef, gravy and cheese, Wicked Po’boys hopes to honor the spirit of New Orleans by bringing a taste of the culture to the Dallas area. Owner Lan Chi Le, explains, “We felt that if we stayed true to the flavors of New Orleans, we would be doing something that Dallas would really embrace. We wanted to have a genuine and honest concept that would resonate here in our own city.”