EL DIABLO'S,

There's nothing that fills a craving for Latin American or Mexican food quite like that food itself. That's why I was thrilled to learn recently of a Rhode Island chef with a Scottish name, trained in the French method at the Culinary Institute of America, who is making a go of it creating such dishes. Ian McIntyre is cooking seven nights a week in a tiny place just off Broadway. That's Newport, not New York. Though you might easily be fooled, since the food at El Diablo's more than lives up to the reputation it has built in just five months.

Full review.