What to Have for Lunch Today: Andouille Po Boy at Town Hall BBQ

John Birdsall

House-made andouille sausage po boy, sauteed peppers, Creole mustard ($8).

​Fri., April 16, 2010

John Birdsall

​Launched Tuesday, this year's lunchtime outdoor Town Hall annex is hewing closely to last year's: same ribs, same fried chicken sandwich, same office-cube workers in striped dress shirts and sunglasses. But there's one exception: In place of the brought-in sausage for the po boy, Vernon Morales's kitchen is making andouille. It's fantastic: velvet-soft, sapid, and smoky, but without the abundance of smoke that'd obscure the rich, frank taste of pork that suffuses the link. Only thing? Back in the office, you'll exude garlic, so either stock up on Extra or, well: work remotely for the duration.

Town Hall BBQ In the plaza behind Town Hall restaurant, 342 Howard (at Fremont), 908-3900