How does Rhode Island hide a restaurant this good?!

📍Oberlin 🧡 Fried Mussels – Lightly battered, shatter-crisp shells hiding sweet, briny mussels. 🧡Little rings of “calamari” turn out to be flash-fried Habanada peppers—sweet-tart, zero heat, the perfect foil for any fryer richness. ✨ Linguine con Pesce Crudo – House signature. Basil-pine-nut pesto clings to every strand; raw fish “cooks” in the sauce. A touch salty for my palate, but still compulsively twirl-worthy. ✨ Whole Wood-Roasted Fish – Changes daily; ours was branzino. De-boned tableside, flesh stays cloud-fluffy, skin kissed smoke-sweet. 📍 Los Andes Already a Peru-food fanatic—this place floored me. Produce tastes picked five minutes ago; flavors explode. 🍷Chicha morada (purple-corn punch) is cinnamon-clove perfume. Ceviche bathes in electric leche de tigre that beats my NYC go-to. 🌈Paella del mar is lobster-heavy, rice socarrat-crispy. Anticuchos (beef-heart skewers) smoke and melt like meat butter. $5 Uber from the train station = dangerously easy. #RhodeIslandEats #Providence #PeruvianFood