"Most everything that emerges from that kitchen—“like a candy shop for meat lovers,” says Izard—is fresh and fun. It’s also imperfect. For every small-plate stunner, such as a soft-shell crab over an elote-inspired mix of lime-spritzed sweet corn kernels in a chili aïoli, there’s a gimmicky misfire like the overly salty escargots and “goatballs” (not what you think) with bagna cauda and almonds." - Chicago Mag
Block Island rocky beaches, it's my favorite place on earth.