CHINCHED

Squid, a.k.a. calamari, is bait fish in Newfoundland, so it’s all the more alluring here marinated in gochujang and charbroiled to a perfect texture. Chef-owners Shaun Hussey and Michelle LeBlanc source all they can from the province, from heritage pigs for the house-cured charcuterie to the Rock’s renowned root vegetables. Try the buttered charred carrots, served with crunchy farro, chickpea vinaigrette and a refreshing dollop of crema.