See larger Kristin Hammersley, sous chef at the Blue Heron Restaurant on Isles of Capri, with a house specialty, a five-bone rack of lamb. The cozy restaurant includes a water view.

Photo by ROGER LALONDE, Eagle staff

Kristin Hammersley, sous chef at the Blue Heron Restaurant on Isles of Capri, with a house specialty, a five-bone rack of lamb. The cozy restaurant includes a water view.

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