Once the chef of pop-up Tchoup Shop leased kitchen space here for prep work, his New Orleans chow soon found its way onto the Dean Street menu, too. The bread for this shrimp po' boy ($12) is firmer than the classic baguette-like, fluffy-crumbed loaf, and, atypically, it's toasted — adaptations to cooler climes, perhaps. But not only is it fully "dressed" like any proper po' boy, with lettuce, tomato, pickles, and mayo, it's dressier than most: The lettuce is leafy, not simply shredded iceberg, and the mayo is tweaked with scallion. The shrimp are generous in number, and plump; they would appear plumper if not for the logjam of fries.
755 Dean St. (at Underhill Ave.), Prospect Heights, Brooklyn