We were given a bottle of their Cabernet as a party favor at a recent wedding. It's a personalized label from the bridal couple. I'm not expecting great things, but wonder if anyone's tried it and if it's at least palatable.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.