The New York Times: February 21, 2015

WC-Press-NewYorkTimes-02212015“One favorite starter was a trio of smoked-pork tacos: mounds of shredded, chipotle-infused meat sprinkled with fresh cilantro and nestled in soft corn tortillas. Another was a plate of tender fried oysters, each daubed with spiced aioli and topped with finely diced shallots. Of the entrees, we gave unanimous high marks to the crunchy-battered, juicy fried chicken, which was served with an addictive honey-sriracha dipping sauce. And several side dishes — including house-made sour pickles, cornbread with honey butter, and a fresh, snappy coleslaw — were enjoyable enough that we ordered seconds.”

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