Adolfo's Restaurant

"Adolfo’s might just be the king of Creole Italian food in New Orleans. Situated above the Apple Barrel on Frenchmen Street, this no-frills, cash-only, no-reservations joint draws legions of loyal fans. Almost everything is tasty, rich with cream, and slathered with cheese. Try the shrimp alfredo, mussels marinara over spaghetti, and of course the cannelloni. Portions are huge, so plan ahead." - Beth D'Addono, Clair Lorell

"The passing of chef Adolfo Perez Palavacini last August was a blow to the many fans of his rich Creole Italian cuisine on Frenchmen Street. 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. Almost everything is tasty and sizable, laced with cream and slathered with cheese. Try the shrimp alfredo, mussels marinara over spaghetti, and of course the cannelloni." - Beth D'Addono, Clair Lorell

"Adolfo’s is a cozy and bustling Frenchmen Street institution with a slew of loyal regulars. The grouper with lemon, capers and artichokes is savory goodness and the herbaceous, peppery lamb rack is tender. In a city where Creole Italian is highly regarded and heavily debated, Adolfo’s is known for a slightly chaotic, familial experience in a throwback setting." - Stephanie Carter, Clair Lorell

"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

"Adolfo’s is renowned for its intimate upstairs setting and vibrant ambiance, offering generous portions with rich seafood sauces often topped with cheese. Signature dishes include crabmeat and corn cannelloni. Despite the passing of its founder, Adolfo Perez Palavicini, the family intends to continue the restaurant's operations." - Clair Lorell