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Walker's Southern Style BBQ Restaurant Review: Walker’s secret recipe barbecue sauce will make you forget your surroundings, which are anything but fancy. Even so, the place has been remodeled and is looking better than it once did. Wanda Walker's cochon de lait po' boy earned a name for itself during its annual vending booth appearances at the New Orleans Jazz & Heritage Festival. Walker smokes pork shoulder over hickory, pulls the meat and then piles it onto loaves of New Orleans French bread. It’s then topped with shredded cabbage and a sauce made of Creole mustard, mayonnaise and horseradish. Other good bets include ribs, chicken, sausage and brisket. Once you’re hooked, you can buy Walker’s smoked meats by the pound to take home. Sweets get short shrift; the only dessert is bread pudding with whiskey sauce. Go early; the place opens at 10:30 a.m. (when it’s open) and closes when it sells out, an event that could occur at any time. Walker’s is a cash-only business, but the good news is you’ll probably leave with change.