The staff caters kindly to solo travelers and date-night couples alike at Robert Wiedmaier’s warm-toned dining room in Old Town’s Lorien Hotel, and it has a deft approach to helping guests pick bottles from an expansive list of globe-spanning wines. Served in a large pan, Penn Cove mussels—accompanied by Wiedmaier’s crisp frites—make a great group appetizer, and an entrée of braised lamb shoulder, twirled between fat ribbons of pappardelle, ushers in winter with elegance. The knockout dessert: a maple-laced, smoky “salt parfait” of hazelnut dacquoise, sour-cream sorbet, and bacon caramel.
Open: Monday through Saturday for breakfast and dinner, Sunday for breakfast, brunch, and dinner.
Don’t Miss: Bigeye tuna crudo with preserved lemon and espelette-pepper aïoli; field-greens salad with braised vegetables; roasted chicken breast with maitake mushrooms and roasted Brussels sprouts; crisp-skinned snapper with rock shrimp and shellfish butter.