"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
I love to eat when I travel and when in Rome do as the Romans, so when I went to New England and visited Block Island I tasted all the island had to offer in seafood, including this Lobster roll sandwich.
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