Part 3/7:
Parkway's kitchen, a flurry of activity, prepares around 2,000 pounds of roast beef weekly, employing meticulous cooking techniques to ensure the meat is tender and flavorful. The roast beef is cooked slowly for hours, merging rich flavors into the gravy that garnishes the famous roast beef po-boy. Justin emphasizes that tradition and craftsmanship are paramount in their kitchen, reflecting on how the simple yet labor-intensive process of creating each sandwich maintains the authenticity of New Orleans cuisine.