
7

"When I saw “blue crab cacio e pepe” on the menu in St. Michaels, I ordered it immediately; it was rich and generally appealing (if a hefty $48), but the restaurant’s lower-priced, vegetable-focused alternative quietly stole the show: humble-looking strozzapreti threaded with big chunks of tomato and zucchini and ribbons of basil, where an olive oil–based dressing carried sharp pepper notes and earthy vegetables that added satisfying textural contrast. Sometimes simple is better." - Eater Staff