You probably already have your favorite roast beef po-boy and your first choice for shrimp and oyster po-boys.

But what about the best po-boy with barbecue brisket or Japanese stir-fried rib-eye? How about a po-boy made with porchetta, the Italian rolled pork belly, or with sisig, the Filipino dish of chopped pork jowls and ears? And is a Chicago-style beef or a Chicago-style hot dog better as a po-boy crossover?

Traditional po-boys and one-day wonders from well-known local restaurants, newcomers, bars, pop-ups and clubs are all part of the Oak Street Po-Boy Festival . It’s back this Sunday (Nov. 16), turning the seven-block business corridor of Oak Street into an arcade of outdoor eating and fun carousing in the fall weather.

About 40 food vendors are on hand, all vying for awards in

See Full Page