Chef Adolfo Garcia Jr. — son of New Orleans restaurateur Adolfo Garcia Sr., a Culinary Institute of America graduate who cooked the line at his father's Spanish-Latin RioMar before a decade in New York kitchens including Momofuku Ko and The NoMad — opened Dolfy's in March 2026 on Freret Street. It takes the address that housed Ancora for 14 years, keeping the tiled wood-burning oven and reworking the room into a casually elegant dining space with a separate bar lounge. The cooking draws on Basque cider houses, pintxos bars and wood-fired steakhouses: gildas, oxtail croquetas, charred leeks with romesco, and a signature acorn-fed Ibérico pork pluma over potato purée. Partner Sophia Petrou Garcia runs a Spanish-leaning wine and sherry program. The grown-up sibling to their Korean fried-chicken spot Chi Chi's, a block up the street.