With that said, it's fairly implicit that each of these subway meccas must find its own hook, its own tagline, its own claim to fame. I would imagine that this has been easier for some than for others. Mother's and Domilise's, for example, are just permanent fixtures, and we love them as much for their decadent roast beef po-boys or interminably long lunch lines as we do for their familiarity. But for the places that aren't older than God and have had to work to win locals' respect, one fact is of the utmost importance: New Orleans will find justification to eat a po-boy just about anytime. So, even though Magazine Street Po-Boy is by no means remarkable, I eat there because it's just a few blocks from school. Guy's has a grilled shrimp po-boy, which is fairly rare. I'm sure you get my drift. Both places have earned special places in my heart because they have certain assets, insignificant or imperative, that set them apart.
Luckily, Mahony's has a few things to its advantage. The ambiance is casual and (as one would expect of any self-respecting po-boy establishment) exactingly no-frills, with old football memorabilia decorating the walls and a video game machine. Unlike some other dearly beloved locales, it's welcomingly and abundantly spacious, with simple chairs and simple tables scattered throughout several rooms and a big bar up front where you can sit and chat with the very friendly hostess/bartender/waiter. There are two front doors, each decorated with its own charming "In" our "Out" sign. Nobody really questions the fact that, sure, the "Out" door can, in fact, be entered from the outside. Mostly, people are reverent of the doors' designations.
Then there's the menu. Ironically, this is important, and that's coming from someone who is loath to eat anything other than a half-shrimp, half-oyster po-boy, no matter where I am. Mahony's menu is generous and diverse, with the old staples as well as some new additions. Most notable are the onion rings. They're not the most substantial things I've ever seen (as substance goes, I think College Inn on Carrollton takes the cake with its giant juicy rings of thickly sliced onion); rather, they're shredded like cole slaw or like the lettuce you get on a burger. This makes the ratio of fried batter to onion inordinately and extraordinarily high, and while I nibbled on them, I realized how perfect it would be to stick some on with my po-boy. It was sheer bliss- like a whole new level of onions on sandwiches. For that alone, I recommend Mahony's, though the po-boy was good enough on its own that the sandwich joint managed to weasel its way into a corner of my heart...
