At Izzy's Fish & Oyster, chef-owner Jamie DeRosa gets much of his seafood shipped directly from Maine and nearby areas at least twice per week. Proper sourcing is integral to Izzy’s success, because the entire concept was born from DeRosa’s desire to own a restaurant reminiscent of a New England clam shack. DeRosa doesn’t want Izzy’s to be just another oyster bar, but rather a great seafood place that also happens to serve oysters. This he has achieved.
Click here for the full review by Valeria Nekhim Lease.
Photography by CandaceWest.com