Jazzie’s signature item is the authentic New Orleans po-boy, served with your choice of fried seafood (catfish, oyster, shrimp, or soft shell crab) in a sliced French roll. The key to a great po boy is the bread, and Jazzie’s nails it: an ideal blend of crusty and chewy, never doughy. The chef cooks the fried seafood with a very light flour crust, with generous portions. For those avoiding fried foods, the “jazzed up” grilled tilapia po boy is more than an adequate substitute (the jazzed up version adding a blackened Cajun flavor, with mushrooms). In addition to po-boys, the restaurant offers the same stellar seafood in a variety of different platters. All platters come with their Cajun spiced French fries, all enough to share. Rarely is the restaurant crowded, so it is likely you will get samples of other menu items while you wait. Beverages are strictly canned sodas and bottled teas, but you are welcome to bring your own wine and/or beer.
Softshell crab po-boy. Like a five dollar foot long, except good.
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