Situated in an upscale hotel, this pretty restaurant offers fine cuisine presented with friendly flourishes. In nice weather, dine outdoors on the beautifully landscaped, sunken terrace whose greenery and towering fountain protect you from traffic noises. The glass-walled dining room overlooks the terrace and is decorated in accents of marble and brass, with more greenery and grand bouquets of fresh flowers.

Brian McBride is the beguiling executive chef who sometimes emerges from the kitchen to find out how you like the angel-hair pasta with mascarpone and lobster, or his crisp, pan-seared red snapper with ratatouille, or his veal chop with herb butter and black truffle sauce. McBride is known for his use of seafood, which makes up at least half of the entrees and nearly all of the appetizers. Specialties of the house include shrimp ravioli with sweet corn, black pepper, tomato, and lemongrass beurre blanc, and Melrose crab cakes with grilled vegetables in a rémoulade sauce. Desserts, like the raspberry crème brûlée or the chocolate bread pudding with chocolate sorbet, are excellent. The wine list offers 30 wines by the glass. Sunday night, the restaurant dispenses with corkage fees; feel free to bring your own bottle. Saturday nights (and sometimes Friday nights) from 7 to 11pm, a quartet plays jazz, swing, and big-band tunes; lots of people get up and dance.