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.
LA BOCA
We invite you to experience our little corner of Argentina. La Boca is the highest rated Zagat steakhouse in the city and serves the finest beef in an Argentine way. Certified Angus Beef, Painted Hills Organic Beef from Oregon, and Snake River American Kobe are on the menu. Chef Jared Ralls’ housemade specialties include pastas, Chorizo do la Casa, and Morcilla (blood sausage). You’ll find crisp salads, acclaimed French fries and memorable desserts. The Argentine wine list offers the perfect accompaniment to your meal. We suggest our Pisco Sour to begin. Manager Orestes Rodriguez is likely to greet you at the door. La Boca was an immediate hit when opened by Chef Adolfo Garcia and Nick Bazan in 2006. Reservations are encouraged.
