RioMar is a culmination of cooking many years in New Orleans, New York, London and Madrid.
When I returned to my native New Orleans, I wanted to take a different approach to cooking in a town with such rich culinary traditions.
Thankfully, locals and critics appreciate RioMar, and I have to say it’s because we buy the freshest seafood available (mostly local) and prepare it in a manner that highlights its impeccable quality.
My partner Nick Bazan and I invite you to dine with us. Our wine list is filled with Spanish and Argentinean wines to accompany your meal, and our Caipirinha cocktail is a great way to start. Sample our offerings and hopefully you’ll leave with a whole new outlook on New Orleans seafood.