At A Mano, Adolfo Garcia’s latest culinary contribution to New Orleans’ Warehouse Arts district, the dining space offers a view to a salumi aging room. The guanciale that’s used to season bucatini all’Amatriciana hangs there, as well as various other cured meats prepared in-house to Italian tradition. Garcia and his co-chef, Joshua Smith, go hard local and artisanal when possible, sourcing meat from area farmers and hand-rolling pastas. A Mano’s cocktail and wine lists, however, draw straight from Italy itself. The former has a Hemingway-esque sensibility, and the ever-changing array of charcuterie provides ample excuse to sample an Aperol Spritz or a classic Negroni. The latter is like a list of Southern Italy’s greatest hits, with Campanian fianos and Sicilian finds like the Cos Nero di Lupo and Occhipinti’s SP68.
—Sara Roahen
A Mano, 870 Tchoupitoulas St., New Orleans; 504-208-9280, amanonola.com (reviewed W&S, 6/10)
