Po' Boys

Roast beef po'boys at new restaurant in Frisco carve out NOLA flair

Roast beef po'boys at new restaurant in Frisco carve out NOLA flair

This little po'boy has roast beef. Photo courtesy of Jenneveins

A restaurant coming to Frisco will bring the Louisiana delicacy known as roast beef "debris."

Called Jenevein's, it will open in summer 2018 at 360 Stonebrook Pkwy., across from the new Walmart, where it will serve New Orleans-inspired dishes including po'boys, Creole chicken, and sausage gumbo, along with burgers, sandwiches, fries, and a catfish basket.

Owner is Mandy Jenevein, a Louisiana native who longed for the roast beef po'boys from her hometown, particularly the acclaimed ones at Bear's, a family-run shop in Covington.

"Bear's is my favorite restaurant, they've been around forever," she says. "I am from the North Shore, and every time I would go back home, I would eat there. It was a thing with my whole family, an 'eat there once a week' kind of deal."

Jenevein's menu is halfway between a Cajun place and a regular old burger and sandwich joint. There's gumbo and po boys with shrimp and catfish.

The star po'boys are the ones made with thinly sliced roast beef, in a sandwich that's almost more French dip than po'boy. You can get it plain, with BBQ sauce, or layered with Swiss cheese and ham.

And then there's the "debris" — the chopped ends that don't make it into a regular sandwich, and become a "topping" on other dishes. That includes a burger topped with debris and Swiss cheese, almost like a cheesesteak on top of a burger. And in a poutine twist, there are french fries topped with debris and gravy.

Starters include fried pickles, onion rings, and fried shrimp. In addition to the fries topped with debris, there are also cheese fries and Cajun cheese fries, topped with gravy.

Aside from her nostalgia for the food, Jenevein was feeling the itch to do something different.

"I've been in the oil and gas industry for 14 years and I wasn't feeling the passion," she says. "I woke up one day craving Bear's and I called my brother in Pennsylvania and said, 'What would you do for a Bear's roast beef right now?' I got off the phone and thought if I don't do something now, I'm never going to do it."

She partnered up with her brother and father, then hit a stroke of luck when she connected with Matt Watson, a chef from Bear's who was ready for a change of scenery.

They're doing basically the same food, with a thumbs up from the folks at Bear's. They're also weaving in a few recipes and techniques from Jenevein's mother.

"My mother is from Layayette, so the restaurant will have a mixture of Creole from New Orleans and Cajun from western Louisiana," she says. "We will have specials. I have a 15-year-old, and when his friends come over we have jambalaya and etouffee. We'll be having those kinds of specials. My mom and chef Matt have gotten it together."