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Clayton Navarre – A Legacy in Every Bite While many kitchens pass recipes through the hands of grandmothers and mothers, our family’s culinary torch was carried by the men—proud cooks and grillmasters of New Orleans cuisine. The heartbeat of our home was the kitchen, where every meal was a celebration, and our motto remained: "Laissez les bon temps rouler"—Let the good times roll. I took that spirit with me when I opened my first brick-and-mortar restaurant, Poor Boys, in Richmond, VA, in 2019—far from New Orleans, but always home. Though our doors closed in 2022 due to the challenges of the pandemic, the journey didn’t end. Instead, we pivoted, perfecting our craft through catering, private dinner experiences and setting our sights on a new, better location—one that will bring our vision to life once again. During this time, I had the privilege of learning from Chef Holmes, who helped refine my approach to New Orleans cuisine. His experience cooking alongside celebrity chef Emeril Lagasse at NOLA Restaurant in 2003 instilled in me an even deeper appreciation for the details that elevate a dish. The name Poor Boys is a tribute to the working-class spirit of New Orleans. The po’ boy sandwich, a city staple, was born in the 1929 streetcar strike when Bennie and Clovis Martin, former conductors turned restaurateurs, fed striking workers for free. When they saw another striker approaching, they’d say: "Here comes another poor boy!" The crusty French bread, the bold flavors, the story behind each bite—that’s the soul of my food. That’s the legacy I honor. And that’s the story I will continue. A new restaurant is on the horizon. The fire never went out—it’s just waiting for the right place to burn bright once again. Stay tuned