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Platters of Ibérico pork and dry-aged txuleta arrive pre-sliced, Basque sidrería-style, which tells you everything about how Dolfy's wants you to eat. This Spanish pintxos and wood-fired grill spot on Freret Street was built for sharing, from passed gildas to charred leeks on romesco. The New York Times put it on their 2026 Restaurant List, and the room runs with the kind of easy energy that makes you order one more round.
The awards strongest first
- The New York Times 2026 · The Restaurant List
- The Infatuation The 27 Best Restaurants In New Orleans
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Charred leeks
“But so are the charred leeks, presented in bite-size coins on a thick spread of romesco”
The New York Times, 2026 -
Chicken and jamon croquettes
“The chicken and jamon croquettes come out with a thick armor of shatteringly crispy breading.”
The Infatuation -
Ibérico pluma
“Much of the menu—including the showstopper, a hunk of peppery ibérico pluma—touches the flames from the wood-burning oven behind the bar.”
The Infatuation -
Txuleta steak
“the platters of Ibérico pork and dry-aged txuleta steak, sliced for easy distribution”
The New York Times, 2026
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