OTHER ADOLFO SITES
A MANO
a Mano means by hand. The menu is filled with dishes that live up to its name. Ingredients are carefully sourced from local, sustainable, and artisanal purveyors. With the best ingredients, Adolfo and Chef-partner Joshua Smith are dedicated to artisanal culinary technique, and a lot of patience. Centuries-old curing methods like for the Guanciale (with pork sourced from MS farmer Justin Pitts) shows up in the Buccatini all’Amatriciana, for example.
Experience the art of Italian dining through a multi-course authentic meal. Or, savor the pleasures of the Italian table by sampling the array of salumi and nearly dozen tempting antipasti selections for a lighter supper. Modestly priced dishes at $18 and under encourage sharing and enjoyment of many exciting flavors.
RIOMAR
RioMar is the place to try local seafood from a Latin American perspective. The restaurant seamlessly blends a strong Spanish influence within its Latin American menu.
Quality is paramount and locals and critics have noticed. Accolades include Garcia being named James Beard 2010 Best Chef for the South Semi-finalist, Best Chef by New Orleans Magazine for RioMar and La Boca. Hispanic Magazine named Garcia as one of the Top 8 Latin Chefs in the Country. The New Orleans Times-Picayune has also included RioMar in its Top Ten Best Restaurants list. Garcia opened RioMar in 2000 with business partner Nick Bazan. Bazan oversees the dining experience.
