BRISTOL — Friday, May 21 — the first night of the final three-day weekend at Mary’s Restaurant in Bristol could best be summed up by the half-dozen Delmarva soft-shell crabs crawling haphazardly on a plastic cutting board, disoriented by the bright lights of the kitchen, not knowing whether to scamper towards freedom or towards the eight-inch blade in Chef Doug Mack’s hands. Those crabs, analogous in myriad ways, sacrificed themselves for the betterment of the dining experience. Much the way Mack, 66, and M … (read more)
