Credit: Times-Picayune / NOLA.COM
Written by Brett Anderson
In 2000, when logic would have called for his restaurant near the Ernest N. Morial Convention Center to specialize in jambalaya, chef Adolfo Garcia opened RioMar, where a platter of cold seafood contains not oysters but four varieties of ceviche. His interests are the cooking of Spain — the lunchtime tapas menu offers the city’s best example of authentic Spanish cooking — and Latin America. Over the years, the food has become ever more seasonally focused, but the kitchen’s obsession remains seafood: cod fritters that amount to great savory beignets, pan-roasted black drum with farmers market vegetables and honey-cumin vinaigrette, the always fabulous Gulf fish escabeche. Together with partner Nick Bazan, Garcia has created one of the best seafood restaurants in a city where chefs have been perfecting indigenous seafood recipes for centuries. Don’t miss the tres leches cake — or, if your appetite is drawn to it, the Latin-style pork.