Credit: Times-Picayune / NOLA.COM
Written by Brett Anderson
Borrowing from the Argentine steakhouse tradition, La Boca has given New Orleans a taste of something new without losing sight of what diners really want when they venture to a steakhouse: steak. The rub at La Boca, the brainchild of RioMar chef Adolfo Garcia and partner Nick Bazan, is that very few of the steaks will be mistaken for what dad threw on the grill. Chef Jared Ralls — who, like maitre d’/general manager Orestes Rodriguez, has embraced the place as though it were his own — has a way of churning out revelatory meals utilizing little more than beef and fire. The flank and hangar steaks are wonderful; the entrana fina con la piel, a self-basted cut of beef that arrives preternaturally tender and tasting as if it were injected with rendered fat, is something else entirely. The pastas are good, too. And don’t miss the french fries.
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