Dolfy's
5-Course Tribute to Basque Country Tasting Event
Debuting this April on Feret Street, this Basque-inspired, wood-fired eatery hopped right onto Eater’s List of “Best New Restaurants in New Orleans” and Resy’s List of “Top Restaurants in NOLA Right Now.” Chef/Owner Adolfo Garcia, Jr., who also owns Chi Chis on Feret, learned the restaurant ropes at RioMar, the beloved Spanish and Latin American restaurant in the Warehouse District that his father, Adolfo Garcia, Sr., founded. Adolfo, Jr. earned a degree from the Culinary Institute of America and spent a decade working in New York City’s most acclaimed kitchens, including Momofuku, Ma Pêche, Momofuku Ko, and The NoMad. At Dolfy’s, he is serving up a menu featuring such fare as charbroiled oysters with Manchego, fried calamari with green peppercorn aioli, fried eggplant with chèvre, cherry tomatoes, and corn, wood-fired half chicken with white bean chorizo stew and piri piri sauce, and, for dessert, olive oil layer cake with blueberry and Manchego and, of course, Basque cheesecake. “Delightful…continuously intriguing,” says Resy, so, naturally, we are excited to discover Dolfy’s and to chat with Chef Garcia, Jr. about Basque cuisine. Please join us!
About the Host:
Adolfo Garcia
Co-Chef/Owner
Chef Adolfo Garcia is the Chef/Owner of Chi Chis and Dolfys. His culinary journey has taken him from some of New York City’s most acclaimed kitchens to cooking in both Panama and Paris, where he refined his technique while exploring diverse culinary traditions.
The Lineup
Courses #1, #2, #4 & #5 will be individually plated; course #3 will be served family-style. This menu will be Fish, Peanut, Tree Nut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Watermelon Gazpacho
louisiana jumbo lump crab, charred corn
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Grilled Carrots
white bean puree, sesame sunflower granola, chèvre
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Piquillo Rellenos de Carne
dry aged beef, garrotxa
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Arroz Meloso
gulf shrimp, bangs island mussel, garlic aioli
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Basque Cheesecake
extra virgin olive oil, tahitian vanilla
Dolfy's
4508 Freret St
New Orleans, LA 70115
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Dolfy's will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Crab in Course 1, Beef in Course 3 and Shrimp and Mussel in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 3. Substitutions will be provided.
- Gluten: There is Gluten in Course 3, Course 5. Substitutions will be provided.
- Dairy:
• Butter: Butter is in Course 3. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
• Cheese: Goat's Milk Cheese is in Course 2, Course 3. Substitutions will be provided. Cow's Milk Cheese is in Course 5. Substitutions will be provided
- Shellfish: There is Crab in Course 1 and Shrimp and Mussel in Course 4. Substitutions will be provided.
- Fish: This menu is fish-free.
- Eggs: There are Eggs in Course 2, Course 4. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: There is Garlic (Cooked) in Course 2, Garlic (Cooked) and Onion (Cooked) in Course 3 and Garlic (Cooked), Onion (Cooked) and Garlic (Raw) in Course 4. Substitutions will be provided.
- Mushrooms: This menu is mushroom-free.
- Soy: This menu is soy-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
