The corn crusted crab cakes here are thick patties of crab coated in a crunchy corn-based crust, served over roasted corn-bacon risotto with grilled asparagus and both red pepper and lemon-garlic aioli.[2][8] What makes this version distinctive is the layered use of corn and smoke, from the crust to the risotto and bacon, turning the dish into more than just seared cakes on a plate.[2][8] Each bite moves from crisp exterior to a moist crab interior and then into the creamy, slightly smoky risotto beneath, with the two different aiolis adding brightness and richness.[2][8] Reviewers and photos highlight this as one of the restaurant’s signature composed plates, emphasizing its generous portion and the way the garnishes tie the components together.[2][17]