Across the island, Restaurant Week features different restaurants that offer a smaller tasting menu of some of their regular menu items at a more limited price point – often multi-course prix fixe lunch and dinner options. Diners, both local and visitors alike, relish the experience to try unique dishes and visit their favorite restaurants at discounted prices. Participating restaurants and chefs are almost unlimited in fare or experience. Those participating this week range everywhere from the Michelin-Starred Neil Ferguson, to my personal favorite, Chef Todd Edwards, of Black-Eyed Susan’s.

This year Chef Todd blew me away with his spring salad of blood oranges, radicchio, Largueta almonds, and feta finished with pomegranate molasses vinaigrette. Spring is finally here, and I look forward to the quirky deliciousness of the ever-rotating dinner menu at Black-Eyed Susan’s!