The second floor of this Federal-style building is one of the more intimate spots for dinner à deux, with votive lighting and windows overlooking King Street. Chef William Morris pairs flavors and textures so that the familiar morphs into the unexpected. Steak tartare gets crunch and depth from toasted spelt and radishes, and spice-crusted duck goes Levantine with chickpeas, roasted eggplant, and citrus yogurt. Make time for a pre-dinner drink in the cozy first-floor bar, while a dessert of orange-scented angel-food cake calls for a digestif. If you’ve never tried vintage port from the trendy Douro Valley in Portugal, this is the time. Expensive.
Also great: Salad with butternut squash, feta, and pumpkin seeds; salmon and caviar tartare; roasted gnocchi with lamb Bolognese; Berkshire pork loin with cider jus; pumpkin panna cotta.