A new shop specializing in po’boys is rolling into Dallas: Called The PoBoy Shop, it will open in Preston Center, in the former Yonkers Pizza space at 8421 Westchester Dr., with a target date of July 7.

According to a release, the PoBoy Shop is from Shops Hospitality Group and Evan Meagher, owner of Highland Park neighborhood butcher shop, Evan’s Meat Market. The concept started as a lunch special at Evan’s and quickly became a fan-favorite.

“There’s something powerful about taking what you grew up on and sharing it in a new way,” Meagher says in a statement. “Louisiana has such a deep history with the po’boy, and this is my way of bringing that heritage forward, updated with a little Texas edge and a lot of passion.”

The menu offers po’boys, salads, and Southern sides.

Po’boys include:

• Fried Shrimp – with lettuce, tomato, onion, and Cajun mayo
• Fried Bologna – with cheddar, tomato, yellow mustard
• Chicken Cracklins – Fried chicken bites with onion, tomato, and Cajun mayo
• Cauliflower Bang Bang – Fried cauliflower, coleslaw, and bang bang sauce
• Debris – A nod to the po’boy that started it all — with roasted beef, red onion, and provolone

There are also cold po’boy sandwiches featuring deli meat from Evan’s Meat Market including turkey, ham, all-beef bologna, salami, roast beef, and pastrami. There’s also a muffuletta with ham, bologna, salami, provolone, and house-made giardiniera with pickled carrots, cauliflower, onion, celery, and chopped olives, served on a 9-inch round loaf.

What sets a po’boy apart is the bread. The PoBoy Shop will source French bread from Langlinais Baking Company in Lafayette, Louisiana.

Salads, or what they amusingly call "breadless po’boys," feature po’boy-style toppings — fried shrimp, cauliflower bang bang, and Muffuletta — over greens.

Sides include Zapp's Potato Chips, potato salad, coleslaw, and Cajun curly fries served as-is or as “Make it Dirty Fries" by adding griddled boudin, pickled jalapeño, melted pepper jack, and Cajun mayo.

The restaurant has partnered with Dallas-based Oak Cliff Beverage Works to bring small-batch sodas made with real Louisiana sugarcane to the table.

Operating as a 1,200-square-foot facility, the interior pays homage to sister concept, Evan’s Meat Market, with touches like butcher block countertops and white subway tile, plus Louisiana-inspired wallpaper featuring playful nods to the region’s rich cultural heritage. An open kitchen will allow customers to see the sandwiches being made.

Flexible seating options will include four indoor tables, four patio tables, and take-out service.

They'll open with limited soft opening hours from 10:30 am-3 pm through July 13, then be open daily from 10:30 -8:30 pm.