 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Client: Project:
copy There's a small town in Panama called Río Mar, a town where a river meets the sea. Located high on a bluff, overlooking surfers riding the waves below, a rustic establishment prepares the daily catches simply and deliciously, nothing masking the fresh purity of the flavors. In New Orleans, a restaurant called RioMar is the destination. Spanish influence and Latin American flavors showcase the freshness of seafood from the Gulf Coast and around the world. RioMar's inviting atmosphere, inspired by seaside taverns in Galicia, Spain, complements the cuisine's pan-Hispanic style. The Old World meets the New when Chef Adolfo 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, RioMar's kitchen serves inventive dishes from a rotating selection of some twenty different types of seafood. Because of the Spanish and Latino influences-not in spite of them-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 city's concept of local gastronomy. Travelers to the Crescent City, once they've sampled mainstay Louisiana dishes like jambalaya and gumbo, seek out RioMar to understand what New Orleans is doing right 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 his creations, and the joy that New Orleanians have always found in the pleasures of eating fills up the restaurant and shapes the dining room's 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 you're sure to see Garcia's 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 fisherman's face, weathered by the ocean. Inspired by those who've lived their lives by the sea, by those who've learned to use its gifts. This is the RioMar experience. |
