03/18/2026
Look, this post may lead some of you to accuse us of being “in the pocket of Big Mayo” or “part of the mayo-industrial complex,” and we get where you’re coming from. We too were once young and punk, committed to a strict MIY (Mayo It Yourself) aesthetic. But as we’ve grown older and matured in our worldview, we’ve realized there’s nothing wrong with leaving the mayo in the hands of the professionals and focusing on what we do best—coming up with dumb sandwich ideas that are generally just two or more different foods combined into one and put on bread.
So when , our favorite NOLA-based mayo, offered us 900 individual portion-control mayo packs to make some new sandwiches for their po-boy crawl, we didn’t see it as selling out—we saw it as an emulsion-based synergy. Much like mayonnaise itself.
For one night only we’ll be offering two original sandwiches:
Duck Cubano l’Orange
Everything we love about a Cuban sandwich (pressed bread, pickles, mustard) combined with everything we love about duck à l’orange. Confit duck leg, provolone, orange-marmalade mustard, , carrot-thyme pickles, lovingly pressed in a po-boy roll.
Fried Oyster Bánh Mì-Style Po-Boy
Exactly what it sounds like. Crispy fried Gulf oysters tucked into a po-boy roll that’s slathered with smoked-oyster on one side and chicken liver pâté on the other, then piled with cucumbers, pickled carrots, jalapeño, and cilantro.
Not quite a bánh mì in the strict sense (lack of shatteringly crisp French bread is a disqualifier), but a po-boy in the bánh mì style. Think of it like a California sparkling wine paying homage to a French grower Champagne—but with bread and mayo.
Both sandwiches hit the menu this Thursday at the kickoff party. There will also be a giant mayo bottle and free mayo swag.
