"Each dish placed on the table at the Starfish Café brings a cry of awe from the diners for each is somewhat of a masterpiece.  Each plate is accompanied with garnish fashioned into edible art, food chosen not only for its taste but also for its appearance."

The Water Line
DC Military News

"Welcome to the Caribbean crossed with the Gulf Coast.  It's cheers all the way for Mr. Rodriguez seafood gumbo, the familiar combination of shrimp, chicken and smoked sausage that he makes properly spicy."

The Washington Times

"I found Starfish' desserts to be outstanding.  I loved the decadently tart Mango Key Lime pie topped with macadamia nuts and the silky Starfish Cheese flan with caramelized sugar, caramel sauce and sliced strawberries.  Rodriguez, who says he prides himself on his desserts, explained that his recipe for flan, an egg custard that has its origins in Spain, comes from his native Puerto Rico, and it's nothing short of sensational."

The Hill
Congress News

"To the uninitiated all soft shell crabs may appear equal.  A recent visit to the Starfish Café, however, completely dispelled this notion.  Inspired by the many varied cultures of the Caribbean, Chef Miguel Rodriguez has created the ultimate soft shell crab platter.  Imagine two large North Carolina Crabs swimming in a light sauce of piquant with tamarind and roasted shallots."

The Hill Rag