RioMar Seafood Restaurant

Location & Contact:

800 S. Peters St.
New Orleans, LA 70130
504-525-3474

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Description:

RioMar is the place for seafood from a different perspective. And the critics have noticed. Chef Adolfo Garcia draws upon cooking experiences in Spain and his Latin American heritage to showcase the bounty of the Gulf, and a few points beyondsimply and traditionally at RioMar.

Conveniently located one block from the Convention Center, RioMar is rated one of New Orleans' Top Ten Restaurants by the Times-Picayune. We showcase the freshest Gulf seafood, prepared with a Spanish and Latin twist.

(2 blocks from the Convention Center, On the corner of Julia and South Peters)

Hours:

Monday: 11:30am 2:00pm & 6:00pm 10:00pm
Tuesday: 11:30am 2:00pm & 6:00pm 10:00pm
Wednesday: 11:30am 2:00pm & 6:00pm 10:00pm
Thursday: 11:30am 2:00pm & 6:00pm 10:00pm
Friday: 11:30am 2:00pm & 6:00pm 10:00pm
Saturday: 6:00pm 10:00pm
Sunday: closed

Type of Meals Served:

RioMar is the place for seafood from a different perspective. And the critics have noticed. Chef Adolfo Garcia draws upon cooking experiences in Spain and his Latin American heritage to showcase the bounty of the Gulf, and a few points beyondsimply and traditionally at RioMar.

Quality is paramount. Accolades include Garcia being named James Beard 2010 Best Chef for the South Semi-finalist, Best Chef by New Orleans Magazine for RioMar and La Boca. The New Orleans Times-Picayune has also included RioMar in its Top Ten Best Restaurants list.

What makes RioMar so different? Named after a town in Panama where the river meets the sea, RioMars warm setting is much like the seaside taverns of Galicia, Spain. Here youll savor flavors from both cultures on one menu.

The Old World meets the New when Garcia wraps a yellowfin tuna steak in Serrano ham and tops it with a garlicky romesco sauce. Travel down though Central America to Ecuador and Peru via four different styles of ceviche. Each day, RioMars kitchen serves interesting dishes from a rotating selection of some twenty different seasonal types of seafood.

Because of Garcias mastery of Latin influenced cuisines, artisan technique and local ingredient focus, food critics consider RioMar a fine example of progressive American cuisine.

New Orleans natives dine here to discover how forward-thinking chefs like Garcia are challenging their citys concept of local gastronomy. Travelers to the Crescent City, once theyve sampled main-stay Louisiana dishes like remoulade and gumbo, seek out RioMar to understand what New Orleans is doing right now to maintain its place as one the top food destinations in the country.

After all, RioMar is a New Orleans restaurant at heart, and not just for the fresh Gulf seafood and locally grown produce.

Born to Panamanian parents in New Orleans, Garcia allows Creole flair to find its way into some seasonal specials, and the joy that New Orleanians have always found in the pleasures of the table fills up the restaurant and shapes the rooms warm ambiance.

So, step out of the old Spanish architecture of the French Quarter and discover a new Spanish outpost right nearby, alive and well in the cosmopolitan Warehouse District. Yellow walls with blue accents lend a vibrant feel to the restaurant where youre sure to see Garcias partner, Nicolas Bazan III, greeting newcomers and helping his staff take care of everyone. Metal sculptures of aquatic life adorn the walls. Next to the bar, an old brick wall recalls an old fishermans face, weathered by the ocean. Inspired by those whove lived their lives by the sea, by those whove learned to use its gifts, this is the RioMar experience.

Price Range:

$$ up to 20 per meal

Reservations:

no