This five-year-old, family-run restaurant -- once a fancy French restaurant, hence the dark woods and linen tablecloths -- is not only the best place for walleyed pike, it's probably the only place. At least that's what owner Eddie D (short for D'Ambra) says. He wouldn't even be serving it if it weren't for some business associates who once took him fishing in Minnesota. From then on he was hooked on this cold-water whitefish. So mild. So tender. So flaky. So delicious when it's sautéed in lemon butter and white wine, which is how Eddie D prepares it. Served with fresh vegetables and your choice of starch, the pike, flown in from Minnesota, will set you back $17.95. But go ahead anyway, and while you're at it throw in another three bucks for the authentic Rhode Island clam chowder (the D'Ambras are from Providence), a clear version not to be confused with the creamy New England variety.