Meribo Pizza Owners Unveil New “Sammich” Concept

Dirty South Sammich Co. – conceptualized by the team behind pizza hotspot Meribo Pizza – will open its doors to the public at Pythian Market on Thursday, October 25th at 11AM.

Dirty South Sammich Co. will offer an array of succulent sandwiches inspired by the bold Southern flavors owners Kasidy and Gavin Jobe, and Anthony Ranaudo grew up with. “Dirty South is an expression of the food ­­­­­­­­we grew up eating and love to eat today,” said Chef/Co-owner Gavin Jobe. “Our sammiches are simple yet thoughtful, which is how we like to cook. We want you to feel like you’re at Granny’s house – if Granny went to Woodstock! I fell into the pizza game, but sammiches are my jam.”

Standout sandwiches include the ODB – chopped brisket burnt ends, dirty slaw, house pickles, sesame bun; Nashville Hot Chicken – spicy fried chicken breast, pickles, sesame bun; Roast Beast Poboy – braised roast beef & debris, lettuce, tomato, mayo, pickles, Dong Phuong bread; The Boogie – turkey breast, tomato, marinated cucumbers, lemon mayo, basil, whole grain bread; and the Dirty Dog 44 Farms wiener, chili, pimento cheese, Mr. Ed’s relish, Gracious Bakery bun, plus more.

Sides include a selection of tots ranging from original to pimento cheese, and chili cheese tots; Granny’s salad with tomato, cucumber, sweet onion, and house-made vinaigrette; and Dilly’s salad complete with broccoli, bacon, cheddar, red onion, raisins, and creamy dressing. Guests can indulge in a variety of sweet treats like soft serve ice cream; floats; an ice cream sammich; and the dirty flurry with options like Oreo, Butterfinger, or M&Ms. 

Dirty South Sammich Co. is located at Pythian Market, the new urban food collective located in the historic Pythian Temple at 234 Loyola Avenue in New Orleans. Hours of operation will be Sunday - Thursday 11AM-9PM; Friday - Saturday 11AM-10PM. For additional information, please visit www.pythianmarket.com.                                            

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Media Contacts:

Lauren Busch/Anabel Mendez
Brustman Carrino Public Relations
(305) 573-0658

About Pythian Market

Pythian Market is an urban food collective located on the ground floor of the historic Pythian Temple in downtown New Orleans. The market features 14 uniquely-curated artisan purveyors and retail vendors that showcase a mosaic of cuisines representing the many cultures that make up today’s culinary landscape in New Orleans.  From fresh Gulf seafood and authentic Southern BBQ to Vietnamese street food and Louisiana comfort fare, diners can expect soulful, fresh and creative cuisine served up in a convivial atmosphere. The market’s Bar 1908, under the direction of Beverage Director Lisa Nyugen (Cure & Seaworthy), features fast craft cocktails, local beers and a variety of seasonal frozen concoctions.  The 11,000-square foot space is both rustic and modern with exposed brick, polished concrete and pendant lighting.  Local artisans Matthew Holdren, Ashlee Arceneaux Jones and Brandan ‘Bmike’ Odums have each crafted elements of the marketplace that pay tribute to the storied history of the building; from tables made from the original dance floors from 1909 to a mural which depicts civil rights activist couple A.P. Turead and Lucille Dejoie who first met at The Pythian.

About The Pythian Building

A collaborative effort by co-developers ERG Enterprises, Crescent City Community Land Trust and Green Coast Enterprises, The Pythian is a repurposed, renovated mixed-use development featuring 69 apartments, offices, event space and Pythian Market – a ground floor multi-vendor food collective.  From its construction by the Colored Knights of Pythias under the leadership of Smith W. Green in 1908, to its use as a headquarters during World War II by Andrew Jackson Higgins, whom President Eisenhower called “the man who won the war,” the Pythian building has been integral to civil and human rights for over 100 years. It was seminal in the development of Jazz and was likely the first place that a 12-year old Louis Armstrong ever performed publicly.