"Mike's chicken parmesan is really big. It is fried to luscious crustiness and blanketed with cheese and sauce. Barely visible below it is a meal's worth of pasta."
Michael Stern
"Tender, moist, and sweet, set upon a bed of spicy rice, Mike's pork loin is a frequent special. At $7.95, it is a super bargain."
Michael Stern
"A fine example of Rhode Island's beloved stuffed quohog claim, aka stuffie. This one is very spicy and dotted with large bits of briny clam."
Michael Stern
"Listed only as an appetizer, Mike's whole stuffed artichoke is a mighty dish, and a lip-smacking joy to eat."
Michael Stern
"Chicken a la Mike is chef Mike's version of chicken cordon bleu. It is stuffed with Italian ham, cheese, and a moist vein of herbs."
Michael Stern
"An hors d'oeuvre found almost nowhere else, but so loved by the Ocean State that it appears on menus from Watch Hill to Little Compton: snail salad."
Michael Stern
"One of the fundamental rules of finding good roadfood is to look for the restaurant that has no sign outside to indicate it is a restaurant. (Of course, unless you know what you're looking for, it's a tough search!) Mike's Kitchen, in a VFW hall, is famous among those who know about it, but gives no clue to strangers that it's a great place to eat."
Michael Stern
"A basket of good bread starts the meal."
Michael Stern
"At the beginning of lunch hour, just after 11am, all the tables were clean. Several were reserved for regulars."
Michael Stern
