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Maxim’s New Orleans Mardi Gras Food Guide

611 Frenchmen St

The place:
An unassuming Italian/Creole place that sits above the fun, divey Apple Barrel Bar, Adolfo’s serves some of the most delicious food in NOLA. It’s not fancy, but holy cow, is it good.

The food:


Cameron's take:
My apprehension about this red-checkered tablecloth joint quickly gave way to food nirvana as early as this first dish. Most things are delicious when they are covered with butter and garlic, but these slimy little guys would have been perfect all by themselves.

Nick's take:
If I order snails, I normally just do it because I like the garlic sauce – the snails themselves are often just a rubbery afterthought. Here, though, they were tender, moist and amazing. It also helped that they were drowning in approximately eighteen gallons of melted butter and garlic, which, incidentally, is how I hope to eventually go out myself.

Cannelloni Filled With Crabmeat And Corn

Cameron's take:
This is a perfect example of the marriage of Creole and Italian cuisine that Adolfo’s is famous for (and that I’m not sure I’ll ever be able to live without). With just a hint of spice and not overpoweringly fishy, this log of goodness would have been smuggled out in my pocket if I didn’t finish it in 28 seconds flat.

Nick's take:
How this was an appetizer, I’ll never know – it was the size of a spaniel. Smothered in sauce, stuffed to bursting and cooked to perfection, I could’ve eaten this till it came out of my ears. Not literally, of course – not without some form of horrific combined gastric/sinus surgery.

Pasta With Italian Sausage Marinara

Cameron's take:
If Adolfo’s chose to just go the Italian route, dropping the Creole influence, this proves that they have the chops (no pun intended). Better than many “authentic” red sauce joints in New York.

Nick's take:
The perfect mix of sweet, spicy, and sausagey, this is for anyone looking to add a little lining to their stomach before drinking wine coolers laced with methanol (also known as a “Hurricane”).

Chicken Vincent Topped With Louisiana Tasso

Cameron's take:
On the other hand, if Adolfo (I’m not sure if that’s an actual guy, really) decided to go full-bore Creole, this dish shows why he would have no difficulty. The tasso on top of the chicken was so good I started to look at apartments in the area.

Nick's take:
The chicken barely fit on the plate, and it was covered in about a pound of salty, smoky, tongue-orgasming tasso. And just in case that’s not enough, if came with a mound of spaghetti and marinara sauce. If it was legal to marry a restaurant, I would marry this place. Wait, this is Louisiana – it probably is legal to marry a restaurant, right?

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