""New Orleans has Spanish roots just as deep as its French ones, but nobody's really celebrating that food here," Garcia explains. With Dolfy's, he aims to educate diners about the depth of Basque cuisine, which extends well beyond the familiar paella and sangria."
"The menu at Dolfy's is a celebration of the natural intersection between the Basque coast and the Gulf coast. Both cultures share a passion for fresh seafood and open-fire cooking, allowing the quality of the ingredients to shine through."
"Don't miss the Shrimp Al Ajillo, a dish with personal significance for Garcia, as it was the first he learned to prepare."
Dolfy's, a new restaurant in New Orleans, showcases the fusion of Basque and Gulf Coast cuisines. Chef Adolfo Garcia Jr. aims to highlight the depth of Basque food, which is often overlooked. The menu features pintxos, the Basque version of tapas, and emphasizes fresh seafood and open-fire cooking. Signature dishes include Braised Oxtail Croquetas and Shrimp Al Ajillo, the latter being personally significant to Garcia. The restaurant represents a homecoming for Garcia, who has a rich culinary background in New Orleans and beyond.
Read at Food & Beverage Magazine
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