This dining room with Early American paintings and a fireplace could easily be a room in the White House. But all the gentility of this 19th-century town-house restaurant is offset by the down-to-earth food on the menu, which changes daily. The soups, including the roasted chestnut topped with brown butter, are flavorful. Rack of lamb and pork chop, both raised nearby, are specialties, but even the less local seafood is dressed up in effervescent presentations like black garlic and everything-bagel spices. Service is fluid and attentive. Try the apple spice cake with cranberry sauce for a sweet finish.