The Making of a Restaurateur

Grilled sweetbreads at La Boca. Whipped lardo bruschetta at a Mano. Pizza Napoletano from Ancora. Spicy seared catfish and braised greens at the High Hat Cafe.

What do they have in common? Adolfo Garcia.

In the cover story of this month's OffBeat Magazine, Rene tells the story of the New Orleans born chef who now finds himself at the helm of a budding restaurant empire. Follow along as Chef Adolfo describes his lifelong journey, from the childhood memory of a roadside fish stand which served as the inspiration of Rio Mar to the recent sale of his interest in Rio Mar. There are tales of serving up sopapillas at Pancho's, narrowly avoiding law school, and service industry infidelity.

You know about the food. Now learn more about the man.