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Rio Mar Seafood » Uncategorized http://www.riomarseafood.com A Seafood Destination Sun, 01 Jun 2014 03:59:15 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.18 We Know How to Happy Hour! http://www.riomarseafood.com/2013/09/26/we-know-how-to-happy-hour/ http://www.riomarseafood.com/2013/09/26/we-know-how-to-happy-hour/#comments Thu, 26 Sep 2013 20:58:14 +0000 http://www.riomarseafood.com/?p=615 Every Monday through Friday from 5-7 pm enjoy:

HAPPY HOUR SPECIALS

 1/2-priced Cocktails and Wines by the Glass 

$5 Tapas

Ceviches

‘Al Fuego’
Gulf Shrimp, Fire-Roasted Tomato & Chiles, garnished with Popcorn

Rocoto
Scallops, Octopus, Onions, Peppers, Rocoto & Sweet Potatoes

Flor
Drum, Hibiscus Infusion, Mango & Bird Chiles

Panamanian
Drum, Habanero, Lime, & Red Onion

 

Tapas from the Sea, Garden & Land 

Grilled Louisiana Jumbo Shrimp
Smoked Tomato Alioli

Marinated Spanish Olives

Boquerones
Marinated White Anchovies

Stuffed Piquillo Pepper
Seasonal Preparation

Empanada ‘Ropas Viejas’

Medjool Dates
Stuffed with Marcona Almonds

Roasted Eggplant
With Manchego Cheese & Caperberry

Fried P&J Oysters ‘Al Ajillo’
Toasted Garlic & Lemon Sauce

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Times Picayune – Dining Guide Briefs http://www.riomarseafood.com/2009/10/22/rio-mar/ http://www.riomarseafood.com/2009/10/22/rio-mar/#comments Thu, 22 Oct 2009 19:21:44 +0000 http://www.riomarseafood.com/?p=307 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.

Source: http://www.nola.com/dining-guide/index.ssf/2009/10/riomar_1.html

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