Note to all friends, acquaintances, co-workers, and family of Kris Wessel, chef/owner of Red Light Little River: Do not, under any circumstances, allow this newspaper to fall into his hands! If he asks whether anyone has seen the "Best of Miami" issue, tell him it was canceled. Keep him away from the computer too. Better yet, make a suggestion that he's been working too hard — which he surely has been — and offer to take him out of town for a week. Because the truth is, he's charging ridiculously low prices for the caliber of food served at his charming, topnotch restaurant. All starters, including a big-flavored Big Easy oyster stew with absinthe cream and crackers, are under $10. Entrées go for less than $20, and that includes mouthwatering mosaics of fresh, honest cuisine: oxtail with white cheddar grits and braised greens; smoked, spice-rubbed ribs with apple slaw; seared yellowtail snapper from the Keys with pea rice and squash; and his signature barbecue shrimp with dip bread. Not only is this food being orchestrated and expedited by a Beard-nominated chef, but also the man is actually behind the line cooking it. Which makes these prices crazy good. But we don't want Wessel to know how crazy they are, because then he'll feel compelled to raise them. And there would go the best deal we've got. So please, we beg of you, take whatever steps necessary to prevent him from reading this.