"Despite the passing of chef Adolfo Perez Palavacini last August, his family is keeping his legacy alive at Adolfo’s, situated above the Apple Barrel, a no-frills joint that draws legions of loyal regulars. This cramped and lively spot delivers Creole Italian cuisine, which is its own thing in New Orleans, with huge portions, rich seafood sauces (usually including or topped with cheese), and house specialties including crabmeat and corn cannelloni. For dessert, try the rum espresso-soaked tiramisu." - Beth D'Addono, Clair Lorell
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