Lovers of “red meat and red wine” say “run, don’t walk” to this “tiny” Warehouse District Argentinean (a sib of RioMar) where the specialty is “superbly cooked” “unusual cuts” of steak escorted by “interesting” “homemade” sauces and “fantastic” sides, as well as “tasteful” vino from the same region
Semi-finalists for this year’s James Beard Foundation Restaurant and Chef Awards were released this morning. At least 20 semi-finalists are named in 19 categories, and as usual, there are plenty of New Orleans names among them.
And while the cuisines served at each are disparate (Italian, Spanish and Argentine, respectively), they are all united by Garcia’s essential philosophy: unadulterated, traditional fare. Garcia doesn’t go for fusion or mash-ups; he is interested in roots cooking.
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.
As it turns out, the city also was in the market for something considerably less urgent but nonetheless keenly desired: a quality steakhouse. In retrospect, it is hard to imagine a more perfect answer to that particular problem than La Boca.