“Tsk, as Thames Street Kitchen likes to be called, is appealing in so many ways that a description of dining there could serve as a pocket handbook on how to run a restaurant right.” – Providence Phoenix 9/2011

“And yet, for all of its well-considered design, tsk’s strength lies in its food, which tenaciously trumps the visuals. Even a minute lobster roll with its sweet buttered bun, just large enough to hold a single claw, manages to elevate itself with a dash of celery and a tangle of translucent garlic chips. Further evolved is a wedge of burrata ($8), its pliable mozzarella skin barely containing a viscous, creamy center. Paired with sharp arugula, a dollop of bright pesto and shavings of asparagus — not to mention spot-on seasoning — the prosaic becomes something sublime. And yet, for all the culinary talent on the line, tsk still has a certain low-key quaintness.” – Rhode Island Monthly 10/2011

“Yes, there’s something very special happening on Thames Street.” Newport Mercury 6/2011

“Iron Chef Marc Forgione will join Chefs Chad Hoffer and Tyler Burnley of tsk (Thames Street Kitchen) at their restaurant today, Tuesday, as a special guest chef…The three chefs worked alongside one another at BLT Prime in New York City in 2005 and have remained friends through the years” – Middletown, RI PATCH 7/2011