The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
This national chain prides itself on consistency, so we had hoped for better. The cake, made from Southeast Asian crab, was so utterly overbaked that it had a crisp crust, a la burnt toast, and was dry and almost chewy through the center and pretty flavorless to boot. The creamy mustard sauce and generously portioned sides tempered the bad experience but couldn't save the day.
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